Analysis of antioxidant in aqueous extracted of selected ulam using ferric reducing antioxidant power (frap) assay / Mohamad Azman Janal Abidin
Ulam refer as a fresh green salad by Malaysians and usually eaten with a bowl of rice as a side dishes. The salads are very good against some diseases and had positive effects that lies in some chemical substances inside the plants such as flavonoids and phenolic compounds that contributes to its...
| Main Author: | |
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| Format: | Student Project |
| Language: | English |
| Published: |
Faculty Of Applied Sciences
2019
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/25171/1/PPb_MOHAMAD%20AZMAN%20JANAL%20ABIDIN%20AS%20C%2019_5.PDF |
| _version_ | 1796902061428703232 |
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| author | Janal Abidin, Mohamad Azman |
| author_facet | Janal Abidin, Mohamad Azman |
| author_sort | Janal Abidin, Mohamad Azman |
| collection | UITM |
| description | Ulam refer as a fresh green salad by Malaysians and usually eaten with a bowl of
rice as a side dishes. The salads are very good against some diseases and had
positive effects that lies in some chemical substances inside the plants such as
flavonoids and phenolic compounds that contributes to its antioxidants properties.
The present study was to analyse the concentration of antioxidant in different types
of selected ulam that was available at the Malaysia market using Ferric Reducing
Antioxidant Power (FRAP) assay. The ulam samples were analysed by using Uv Vis
spectrophotometer at wavelength 593 nm. A sample of ulam known as
Anarcardium occidentade (Jambu Gajus) showed the highest antioxidant activity
and the lowest was Morinda citrifolia (Mengkudu Besar). The study also was
conducted to compare the amount of antioxidant content between the shoots and
the leaves of the selected ulam. Based on the five samples studied, it founds that
three of the samples have higher antioxidant activity at their shoots compared to the
leaves. Another two have higher antioxidant activity at their leaves compared tom
the shoots. |
| first_indexed | 2024-03-06T01:59:19Z |
| format | Student Project |
| id | uitm.eprints-5171 |
| institution | Universiti Teknologi MARA |
| language | English |
| last_indexed | 2024-03-06T01:59:19Z |
| publishDate | 2019 |
| publisher | Faculty Of Applied Sciences |
| record_format | dspace |
| spelling | uitm.eprints-51712019-08-15T09:21:16Z https://ir.uitm.edu.my/id/eprint/25171/ Analysis of antioxidant in aqueous extracted of selected ulam using ferric reducing antioxidant power (frap) assay / Mohamad Azman Janal Abidin Janal Abidin, Mohamad Azman QP Physiology Ulam refer as a fresh green salad by Malaysians and usually eaten with a bowl of rice as a side dishes. The salads are very good against some diseases and had positive effects that lies in some chemical substances inside the plants such as flavonoids and phenolic compounds that contributes to its antioxidants properties. The present study was to analyse the concentration of antioxidant in different types of selected ulam that was available at the Malaysia market using Ferric Reducing Antioxidant Power (FRAP) assay. The ulam samples were analysed by using Uv Vis spectrophotometer at wavelength 593 nm. A sample of ulam known as Anarcardium occidentade (Jambu Gajus) showed the highest antioxidant activity and the lowest was Morinda citrifolia (Mengkudu Besar). The study also was conducted to compare the amount of antioxidant content between the shoots and the leaves of the selected ulam. Based on the five samples studied, it founds that three of the samples have higher antioxidant activity at their shoots compared to the leaves. Another two have higher antioxidant activity at their leaves compared tom the shoots. Faculty Of Applied Sciences 2019 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/25171/1/PPb_MOHAMAD%20AZMAN%20JANAL%20ABIDIN%20AS%20C%2019_5.PDF Analysis of antioxidant in aqueous extracted of selected ulam using ferric reducing antioxidant power (frap) assay / Mohamad Azman Janal Abidin. (2019) [Student Project] <http://terminalib.uitm.edu.my/25171.pdf> (Unpublished) |
| spellingShingle | QP Physiology Janal Abidin, Mohamad Azman Analysis of antioxidant in aqueous extracted of selected ulam using ferric reducing antioxidant power (frap) assay / Mohamad Azman Janal Abidin |
| title | Analysis of antioxidant in aqueous extracted of
selected ulam using ferric reducing antioxidant
power (frap) assay / Mohamad Azman Janal Abidin |
| title_full | Analysis of antioxidant in aqueous extracted of
selected ulam using ferric reducing antioxidant
power (frap) assay / Mohamad Azman Janal Abidin |
| title_fullStr | Analysis of antioxidant in aqueous extracted of
selected ulam using ferric reducing antioxidant
power (frap) assay / Mohamad Azman Janal Abidin |
| title_full_unstemmed | Analysis of antioxidant in aqueous extracted of
selected ulam using ferric reducing antioxidant
power (frap) assay / Mohamad Azman Janal Abidin |
| title_short | Analysis of antioxidant in aqueous extracted of
selected ulam using ferric reducing antioxidant
power (frap) assay / Mohamad Azman Janal Abidin |
| title_sort | analysis of antioxidant in aqueous extracted of selected ulam using ferric reducing antioxidant power frap assay mohamad azman janal abidin |
| topic | QP Physiology |
| url | https://ir.uitm.edu.my/id/eprint/25171/1/PPb_MOHAMAD%20AZMAN%20JANAL%20ABIDIN%20AS%20C%2019_5.PDF |
| work_keys_str_mv | AT janalabidinmohamadazman analysisofantioxidantinaqueousextractedofselectedulamusingferricreducingantioxidantpowerfrapassaymohamadazmanjanalabidin |