Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus

Cocoa leaves were processed according to green tea extraction processing procedures. Polyphenol components EGC and ECG were extracted and analyzed using high pressure liquid chromatography (HPLC). The best results were obtained with distilled watermethanol- acetic acid at a flow rate of 0.8 ml /min...

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Main Author:	Arus, Naemah Tajol
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2009
Subjects:	Food processing and manufacture
Online Access:	http://ir.uitm.edu.my/id/eprint/23126/ http://ir.uitm.edu.my/id/eprint/23126/1/PPb_NAEMAH%20TAJOL%20ARUS%20AS%2009_5.pdf

id	uitm-23126
recordtype	eprints
spelling	uitm-231262019-02-25T07:37:00Z http://ir.uitm.edu.my/id/eprint/23126/ Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus Arus, Naemah Tajol Food processing and manufacture Cocoa leaves were processed according to green tea extraction processing procedures. Polyphenol components EGC and ECG were extracted and analyzed using high pressure liquid chromatography (HPLC). The best results were obtained with distilled watermethanol- acetic acid at a flow rate of 0.8 ml /min which allowed the separation of catechins within 10 min. Concentration of antioxidant in cocoa leaves was higher EGC which is 31.4 ppm followed by tea leaves, 30.1 ppm using methanol. Cocoa also higher concentration in ECG where the reading 19.8 ppm and tea 16.5 ppm with the same extraction .By using water the reading bit different in EGC where the cocoa leaves gives reading lower than tea leaves .Cocoa leaves only contain 24.7 ppm compare 30 ppm in tea leaves.ECG was not appear in water extraction Faculty of Applied Sciences 2009 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/23126/1/PPb_NAEMAH%20TAJOL%20ARUS%20AS%2009_5.pdf Arus, Naemah Tajol (2009) Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Food processing and manufacture
spellingShingle	Food processing and manufacture Arus, Naemah Tajol Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus
description	Cocoa leaves were processed according to green tea extraction processing procedures. Polyphenol components EGC and ECG were extracted and analyzed using high pressure liquid chromatography (HPLC). The best results were obtained with distilled watermethanol- acetic acid at a flow rate of 0.8 ml /min which allowed the separation of catechins within 10 min. Concentration of antioxidant in cocoa leaves was higher EGC which is 31.4 ppm followed by tea leaves, 30.1 ppm using methanol. Cocoa also higher concentration in ECG where the reading 19.8 ppm and tea 16.5 ppm with the same extraction .By using water the reading bit different in EGC where the cocoa leaves gives reading lower than tea leaves .Cocoa leaves only contain 24.7 ppm compare 30 ppm in tea leaves.ECG was not appear in water extraction
format	Student Project
author	Arus, Naemah Tajol
author_facet	Arus, Naemah Tajol
author_sort	Arus, Naemah Tajol
title	Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus
title_short	Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus
title_full	Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus
title_fullStr	Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus
title_full_unstemmed	Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus
title_sort	extraction of antioxidants amount in cocoa leaves / naemah tajol arus
publisher	Faculty of Applied Sciences
publishDate	2009
url	http://ir.uitm.edu.my/id/eprint/23126/ http://ir.uitm.edu.my/id/eprint/23126/1/PPb_NAEMAH%20TAJOL%20ARUS%20AS%2009_5.pdf
first_indexed	2023-09-18T23:10:07Z
last_indexed	2023-09-18T23:10:07Z
_version_	1777418745726107648

Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus

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