Analysis of antioxidant content in yellow and red onion (allium cepa l.) / Mohd Firdaus Mohamad
Onion is a common type of vegetable used in our daily food intake. It is rich in antioxidant that can protect human body from free radical reactive oxygen. Through this research, the analysis antioxidant content of red and yellow onion using different extraction solvent was measured which are met...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2019
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| Online Access: | https://ir.uitm.edu.my/id/eprint/25181/1/PPb_MOHD%20FIRDAUS%20MOHAMAD%20AS%20C%2019_5.PDF |
| _version_ | 1796902063386394624 |
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| author | Mohamad, Mohd Firdaus |
| author_facet | Mohamad, Mohd Firdaus |
| author_sort | Mohamad, Mohd Firdaus |
| collection | UITM |
| description | Onion is a common type of vegetable used in our daily food intake. It is rich in
antioxidant that can protect human body from free radical reactive oxygen. Through
this research, the analysis antioxidant content of red and yellow onion using different
extraction solvent was measured which are methanol, chloroform and hexane. The
best extraction solvent is methanol compared to chloroform and hexane. Preliminary
test was conducted to analyze type of antioxidant and metabolic compound contained
in onion. Red onion showed high presence of phenolic antioxidant types from phenol
group. Through this analysis, it showed that red onion contained highest antioxidant
content 177.59 µM Fe[II]/mL onion extract and the lowest is red 47.02 µM
Fe[II]/mL onion extract with hexane extraction by FRAP method where Fe3+ -TPTZ
complex is reduced by antioxidants to intense blue forming Fe2+ - TPTZ absorbance
593 nm. |
| first_indexed | 2024-03-06T01:59:21Z |
| format | Student Project |
| id | uitm.eprints-5181 |
| institution | Universiti Teknologi MARA |
| language | English |
| last_indexed | 2024-03-06T01:59:21Z |
| publishDate | 2019 |
| publisher | Faculty of Applied Sciences |
| record_format | dspace |
| spelling | uitm.eprints-51812019-08-15T09:09:51Z https://ir.uitm.edu.my/id/eprint/25181/ Analysis of antioxidant content in yellow and red onion (allium cepa l.) / Mohd Firdaus Mohamad Mohamad, Mohd Firdaus Organic chemistry Onion is a common type of vegetable used in our daily food intake. It is rich in antioxidant that can protect human body from free radical reactive oxygen. Through this research, the analysis antioxidant content of red and yellow onion using different extraction solvent was measured which are methanol, chloroform and hexane. The best extraction solvent is methanol compared to chloroform and hexane. Preliminary test was conducted to analyze type of antioxidant and metabolic compound contained in onion. Red onion showed high presence of phenolic antioxidant types from phenol group. Through this analysis, it showed that red onion contained highest antioxidant content 177.59 µM Fe[II]/mL onion extract and the lowest is red 47.02 µM Fe[II]/mL onion extract with hexane extraction by FRAP method where Fe3+ -TPTZ complex is reduced by antioxidants to intense blue forming Fe2+ - TPTZ absorbance 593 nm. Faculty of Applied Sciences 2019 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/25181/1/PPb_MOHD%20FIRDAUS%20MOHAMAD%20AS%20C%2019_5.PDF Analysis of antioxidant content in yellow and red onion (allium cepa l.) / Mohd Firdaus Mohamad. (2019) [Student Project] <http://terminalib.uitm.edu.my/25181.pdf> (Unpublished) |
| spellingShingle | Organic chemistry Mohamad, Mohd Firdaus Analysis of antioxidant content in yellow and red onion (allium cepa l.) / Mohd Firdaus Mohamad |
| title | Analysis of antioxidant content in yellow and red
onion (allium cepa l.) / Mohd Firdaus Mohamad |
| title_full | Analysis of antioxidant content in yellow and red
onion (allium cepa l.) / Mohd Firdaus Mohamad |
| title_fullStr | Analysis of antioxidant content in yellow and red
onion (allium cepa l.) / Mohd Firdaus Mohamad |
| title_full_unstemmed | Analysis of antioxidant content in yellow and red
onion (allium cepa l.) / Mohd Firdaus Mohamad |
| title_short | Analysis of antioxidant content in yellow and red
onion (allium cepa l.) / Mohd Firdaus Mohamad |
| title_sort | analysis of antioxidant content in yellow and red onion allium cepa l mohd firdaus mohamad |
| topic | Organic chemistry |
| url | https://ir.uitm.edu.my/id/eprint/25181/1/PPb_MOHD%20FIRDAUS%20MOHAMAD%20AS%20C%2019_5.PDF |
| work_keys_str_mv | AT mohamadmohdfirdaus analysisofantioxidantcontentinyellowandredonionalliumcepalmohdfirdausmohamad |