Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract
This study was carried out to determine the effect of temperature (50, 70 and 90 oC) and heating time (15, 30 and 90 minutes) during the extraction of pegaga and also to compare the effect of extraction using heat and non-heat methods. Parameters measured were total polyphenol content, antioxidant a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2010
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| Online Access: | http://journalarticle.ukm.my/7399/1/01_Md_Yeaminhossain.pdf |