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008 180219t20172016my a f am 000 0 eng d
020 _aTHE0000847(Local)
039 9 _a201905271621
_bnazirah
_y201802191130
_zsaini
040 _aUMP
_beng
_cUMP
_erda
090 _aFKKSA .A85 2017 r Bc.
100 0 _aNurul Atikah Mohd Nazir,
_eauthor.
245 1 0 _aSolvent concentration effect on antioxidant activity and total phenolic content of Malaysian herbs /
_cNurul Atikah Mohd Nazir
264 1 _aKuantan, Pahang :
_bUMP,
_c[2017]
264 4 _c© 2016
300 _axvi, 38 pages :
_billustrations (some color) ;
_c30 cm. +
_e1 CD-ROM
336 _atext
_2rdacontent
336 _atext
_2rdacontent
337 _aunmediated
_2rdamedia
337 _acomputer
_2rdamedia
338 _avolume
_2rdacarrier
338 _acomputer disc
_2rdacarrier
347 _atext file
_bPDF
_2rda
500 _aFaculty of Chemical & Natural Resources Engineering
502 _aProject Paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2017
504 _aIncludes bibliographical references
520 3 _aGenerally, herbal plants that are relatively abundant sources of antioxidant compounds with high antioxidant activities have been consume for thousands of century by world population (Amin et al., 2004, 2006; Amin & Lee, 2005). The objective of this research was to determine total phenolic content, antioxidant activities of Malaysian herbal plants. The potential of using herbal Pandanus amaryllifolius (PA), Sauropus androgynous (SA) and Persicaria odorata (PO) as a natural antioxidant for food applications were investigated. Total phenolic content (TPC) of herbs was determined using Folin-Ciocalteau reagent assay and antioxidant activity were analyzed by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The determination of TPC and antioxidant activity was done for each plant extract by using ethanol as solvent, different concentration of ethanol aqueous solutions, including 95%, 75%, 50%, 25% and 0%. Different concentration of extraction solvents significantly affected the TPC of all samples. 75% ethanol extract of Persicaria odorata (PO) exhibited the highest TPC with 6.0910 mg GAE/L extract sample. Highest antioxidant activity is also obtained by 75% ethanolic extract of PO; however all plants showed positives correlation between TPC and DPPH assay. In conclusion, all herbs exhibit the potential sources of natural antioxidant that can be used as functional food in food industry.
610 2 0 _aFaculty of Chemical & Natural Resources Engineering
_xDissertations
650 0 _aUniversities and colleges
_xDisertations
650 0 _aTheses
999 _aVIRTUA40
_c7686
_d7692
999 _aVTLSSORT0080*0200*0400*0900*1000*2450*2640*2641*3000*3360*3361*3370*3371*3380*3381*3470*5000*5020*5040*5200*6100*6500*6501*9992