Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit
Phaleria macrocarpa (ver. name:‘mahkota dewa’) is a plant which has many medically useful antioxidant activities (Anggraini & Lewandowsky, 2015). The polyphenols responsible for this antioxidant activity has to be extracted before it can be routinely used (Shwter et al., 2016). This study invest...
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| Format: | Conference or Workshop Item |
| Language: | English |
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Readers Insight Publisher
2018
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| Online Access: | http://umpir.ump.edu.my/id/eprint/23732/1/271-Article%20Text-1390-1-10-20181201%20%284%29.pdf |
| _version_ | 1796993157235212288 |
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| author | Lim, Yee Peng Sook, Fun Pang M. M., Yusoff Jolius, Gimbun |
| author_facet | Lim, Yee Peng Sook, Fun Pang M. M., Yusoff Jolius, Gimbun |
| author_sort | Lim, Yee Peng |
| collection | UMP |
| description | Phaleria macrocarpa (ver. name:‘mahkota dewa’) is a plant which has many medically useful antioxidant activities (Anggraini & Lewandowsky, 2015). The polyphenols responsible for this antioxidant activity has to be extracted before it can be routinely used (Shwter et al., 2016). This study investigates the extraction of polyphenols from P. macrocarpa fruits and its antioxidant activity (DPPH-RSA) under influence of extraction time and temperature. By employing maceration technique, the P. macrocarpa fruits extract showed the maximum total phenolic content (TPC), total flavonoid content (TFC) and DPPH-RSA with value of 69.5 mg QE/g DW, 183.2 mg GA/g DW and 171. 8 mg BHA/g DW, respectively at optimum extraction conditions of 60 min and 80 ºC (Fig. 1). Excellent and positive Pearson correlation coefficient with R 2> 0.91 between the TPC, TFC and antioxidant activities was observed. |
| first_indexed | 2024-03-06T12:30:01Z |
| format | Conference or Workshop Item |
| id | UMPir23732 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:30:01Z |
| publishDate | 2018 |
| publisher | Readers Insight Publisher |
| record_format | dspace |
| spelling | UMPir237322019-07-17T03:36:40Z http://umpir.ump.edu.my/id/eprint/23732/ Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit Lim, Yee Peng Sook, Fun Pang M. M., Yusoff Jolius, Gimbun QD Chemistry TP Chemical technology Phaleria macrocarpa (ver. name:‘mahkota dewa’) is a plant which has many medically useful antioxidant activities (Anggraini & Lewandowsky, 2015). The polyphenols responsible for this antioxidant activity has to be extracted before it can be routinely used (Shwter et al., 2016). This study investigates the extraction of polyphenols from P. macrocarpa fruits and its antioxidant activity (DPPH-RSA) under influence of extraction time and temperature. By employing maceration technique, the P. macrocarpa fruits extract showed the maximum total phenolic content (TPC), total flavonoid content (TFC) and DPPH-RSA with value of 69.5 mg QE/g DW, 183.2 mg GA/g DW and 171. 8 mg BHA/g DW, respectively at optimum extraction conditions of 60 min and 80 ºC (Fig. 1). Excellent and positive Pearson correlation coefficient with R 2> 0.91 between the TPC, TFC and antioxidant activities was observed. Readers Insight Publisher 2018-12-02 Conference or Workshop Item PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/23732/1/271-Article%20Text-1390-1-10-20181201%20%284%29.pdf Lim, Yee Peng and Sook, Fun Pang and M. M., Yusoff and Jolius, Gimbun (2018) Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit. In: Asia Proceedings of Social Sciences: AIC 2018, Advances in Managing Operations and Sustainability (AMOS 2018) , 8-9 December 2018 , Langkawi International Convention Center (LICC). pp. 14-18., 2 (1). http://readersinsight.net/APSS/article/view/271 |
| spellingShingle | QD Chemistry TP Chemical technology Lim, Yee Peng Sook, Fun Pang M. M., Yusoff Jolius, Gimbun Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit |
| title | Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit |
| title_full | Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit |
| title_fullStr | Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit |
| title_full_unstemmed | Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit |
| title_short | Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit |
| title_sort | effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of phaleria macrocarpa fruit |
| topic | QD Chemistry TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/23732/1/271-Article%20Text-1390-1-10-20181201%20%284%29.pdf |
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