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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Bibliographic Details
Main Author:	Mohamad, Mohd Firdaus
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2019
Subjects:	Organic chemistry
Online Access:	http://ir.uitm.edu.my/id/eprint/25181/ http://ir.uitm.edu.my/id/eprint/25181/1/PPb_MOHD%20FIRDAUS%20MOHAMAD%20AS%20C%2019_5.PDF

id	uitm-25181
recordtype	eprints
spelling	uitm-251812019-08-15T09:09:51Z http://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 http://ir.uitm.edu.my/id/eprint/25181/1/PPb_MOHD%20FIRDAUS%20MOHAMAD%20AS%20C%2019_5.PDF Mohamad, Mohd Firdaus (2019) Analysis of antioxidant content in yellow and red onion (allium cepa l.) / Mohd Firdaus Mohamad. [Student Project] (Unpublished)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	Organic chemistry
spellingShingle	Organic chemistry Mohamad, Mohd Firdaus Analysis of antioxidant content in yellow and red onion (allium cepa l.) / Mohd Firdaus Mohamad
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.
format	Student Project
author	Mohamad, Mohd Firdaus
author_facet	Mohamad, Mohd Firdaus
author_sort	Mohamad, Mohd Firdaus
title	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_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_sort	analysis of antioxidant content in yellow and red onion (allium cepa l.) / mohd firdaus mohamad
publisher	Faculty of Applied Sciences
publishDate	2019
url	http://ir.uitm.edu.my/id/eprint/25181/ http://ir.uitm.edu.my/id/eprint/25181/1/PPb_MOHD%20FIRDAUS%20MOHAMAD%20AS%20C%2019_5.PDF
first_indexed	2023-09-18T23:14:14Z
last_indexed	2023-09-18T23:14:14Z
_version_	1777419004452798464

Analysis of antioxidant content in yellow and red onion (allium cepa l.) / Mohd Firdaus Mohamad

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