Ideal extraction temperature for antioxidants from holy basil and bunching onion

This study aimed to determine ideal temperature for antioxidants from holy basil and bunching onion. Holy Basil (Ocimum Tenuiflorum) and Onion (Allium Fistulosum) were extracted with various temperatures ranging from 75 – 100 °C with two solvents i.e. methanol and water (room temperature & boili...

Full description

Bibliographic Details
Main Authors:	Khattak, Muhammad Muzaffar Ali Khan, Zainal Abidin, Adlina, Azahari, Nuraniza
Format:	Article
Language:	English English English
Published:	2018
Subjects:	TX341 Nutrition. Foods and food supply
Online Access:	http://irep.iium.edu.my/61720/ http://irep.iium.edu.my/61720/ http://irep.iium.edu.my/61720/3/Evidences%20Ideal%20Extraction.pdf http://irep.iium.edu.my/61720/8/61720_Ideal%20extraction%20temperature%20for%20antioxidants.pdf http://irep.iium.edu.my/61720/14/61720_Ideal%20extraction%20temperature%20for%20antioxidants%20from%20holy%20basil%20and%20bunching%20onion_Scopus.pdf

id	iium-61720
recordtype	eprints
spelling	iium-617202020-02-21T08:00:27Z http://irep.iium.edu.my/61720/ Ideal extraction temperature for antioxidants from holy basil and bunching onion Khattak, Muhammad Muzaffar Ali Khan Zainal Abidin, Adlina Azahari, Nuraniza TX341 Nutrition. Foods and food supply This study aimed to determine ideal temperature for antioxidants from holy basil and bunching onion. Holy Basil (Ocimum Tenuiflorum) and Onion (Allium Fistulosum) were extracted with various temperatures ranging from 75 – 100 °C with two solvents i.e. methanol and water (room temperature & boiling). Total phenolic contents (TPC) and total flavonoid contents (TFC) were determined in the extracts by using the Folin-Ciocalteau and Aluminum chloride complex formation assays respectively. Extracts were analyzed in triplicates statistically compared using one-way analysis of variance (ANOVA) and the difference between the mean was ascertained at 95% confidence interval (P<0.05) using Tukey's honest significance test. In both holy basil and bunching onion the TPC and TFC values for methanolic extracts were significantly (P<0.01, P<0.001) higher than the water extracts. The best temperature among the various temperature used was 85˚C where maximum TPC and TFC were observed in the extracts. This study shows that using optimum temperature helps in extraction of maximum antioxidants with methanol. 2018 Article NonPeerReviewed application/pdf en http://irep.iium.edu.my/61720/3/Evidences%20Ideal%20Extraction.pdf application/pdf en http://irep.iium.edu.my/61720/8/61720_Ideal%20extraction%20temperature%20for%20antioxidants.pdf application/pdf en http://irep.iium.edu.my/61720/14/61720_Ideal%20extraction%20temperature%20for%20antioxidants%20from%20holy%20basil%20and%20bunching%20onion_Scopus.pdf Khattak, Muhammad Muzaffar Ali Khan and Zainal Abidin, Adlina and Azahari, Nuraniza (2018) Ideal extraction temperature for antioxidants from holy basil and bunching onion. Progress in Nutrition, xx (xx). E-ISSN 1129-8723 (In Press) http://www.mattioli1885journals.com/index.php/progressinnutrition/index
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	TX341 Nutrition. Foods and food supply
spellingShingle	TX341 Nutrition. Foods and food supply Khattak, Muhammad Muzaffar Ali Khan Zainal Abidin, Adlina Azahari, Nuraniza Ideal extraction temperature for antioxidants from holy basil and bunching onion
description	This study aimed to determine ideal temperature for antioxidants from holy basil and bunching onion. Holy Basil (Ocimum Tenuiflorum) and Onion (Allium Fistulosum) were extracted with various temperatures ranging from 75 – 100 °C with two solvents i.e. methanol and water (room temperature & boiling). Total phenolic contents (TPC) and total flavonoid contents (TFC) were determined in the extracts by using the Folin-Ciocalteau and Aluminum chloride complex formation assays respectively. Extracts were analyzed in triplicates statistically compared using one-way analysis of variance (ANOVA) and the difference between the mean was ascertained at 95% confidence interval (P<0.05) using Tukey's honest significance test. In both holy basil and bunching onion the TPC and TFC values for methanolic extracts were significantly (P<0.01, P<0.001) higher than the water extracts. The best temperature among the various temperature used was 85˚C where maximum TPC and TFC were observed in the extracts. This study shows that using optimum temperature helps in extraction of maximum antioxidants with methanol.
format	Article
author	Khattak, Muhammad Muzaffar Ali Khan Zainal Abidin, Adlina Azahari, Nuraniza
author_facet	Khattak, Muhammad Muzaffar Ali Khan Zainal Abidin, Adlina Azahari, Nuraniza
author_sort	Khattak, Muhammad Muzaffar Ali Khan
title	Ideal extraction temperature for antioxidants from holy basil and bunching onion
title_short	Ideal extraction temperature for antioxidants from holy basil and bunching onion
title_full	Ideal extraction temperature for antioxidants from holy basil and bunching onion
title_fullStr	Ideal extraction temperature for antioxidants from holy basil and bunching onion
title_full_unstemmed	Ideal extraction temperature for antioxidants from holy basil and bunching onion
title_sort	ideal extraction temperature for antioxidants from holy basil and bunching onion
publishDate	2018
url	http://irep.iium.edu.my/61720/ http://irep.iium.edu.my/61720/ http://irep.iium.edu.my/61720/3/Evidences%20Ideal%20Extraction.pdf http://irep.iium.edu.my/61720/8/61720_Ideal%20extraction%20temperature%20for%20antioxidants.pdf http://irep.iium.edu.my/61720/14/61720_Ideal%20extraction%20temperature%20for%20antioxidants%20from%20holy%20basil%20and%20bunching%20onion_Scopus.pdf
first_indexed	2023-09-18T21:27:31Z
last_indexed	2023-09-18T21:27:31Z
_version_	1777412291125313536

Ideal extraction temperature for antioxidants from holy basil and bunching onion

Similar Items