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...

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Main Author: Janal Abidin, Mohamad Azman
Format: Student Project
Language:English
Published: Faculty Of Applied Sciences 2019
Subjects:
Online Access:http://ir.uitm.edu.my/id/eprint/25171/
http://ir.uitm.edu.my/id/eprint/25171/1/PPb_MOHAMAD%20AZMAN%20JANAL%20ABIDIN%20AS%20C%2019_5.PDF
id uitm-25171
recordtype eprints
spelling uitm-251712019-08-15T09:21:16Z http://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 http://ir.uitm.edu.my/id/eprint/25171/1/PPb_MOHAMAD%20AZMAN%20JANAL%20ABIDIN%20AS%20C%2019_5.PDF Janal Abidin, Mohamad Azman (2019) Analysis of antioxidant in aqueous extracted of selected ulam using ferric reducing antioxidant power (frap) assay / Mohamad Azman Janal Abidin. [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 QP Physiology
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
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.
format Student Project
author Janal Abidin, Mohamad Azman
author_facet Janal Abidin, Mohamad Azman
author_sort Janal Abidin, Mohamad Azman
title 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_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_sort analysis of antioxidant in aqueous extracted of selected ulam using ferric reducing antioxidant power (frap) assay / mohamad azman janal abidin
publisher Faculty Of Applied Sciences
publishDate 2019
url http://ir.uitm.edu.my/id/eprint/25171/
http://ir.uitm.edu.my/id/eprint/25171/1/PPb_MOHAMAD%20AZMAN%20JANAL%20ABIDIN%20AS%20C%2019_5.PDF
first_indexed 2023-09-18T23:14:12Z
last_indexed 2023-09-18T23:14:12Z
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