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...

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Main Authors:	Ong, Hooi Yung, Mohamad Yusof Maskat, Wan Aida Wan Mustapha
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2010
Online Access:	http://journalarticle.ukm.my/7399/ http://journalarticle.ukm.my/7399/ http://journalarticle.ukm.my/7399/1/01_Md_Yeaminhossain.pdf

id	ukm-7399
recordtype	eprints
spelling	ukm-73992016-12-14T06:43:57Z http://journalarticle.ukm.my/7399/ Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract Ong, Hooi Yung Mohamad Yusof Maskat, Wan Aida Wan Mustapha, 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 activity and pH. Results showed that with an increase in boiling temperature and time, total polyphenol content and antioxidant activity increased significantly except for extraction temperature of 90 oC for antioxidant activity. The total polyphenol content and antioxidant activity from samples prepared without heat treatment were significantly lower than extracts prepared using heat treatment. The pH of pegaga extract increased with increase in extraction temperature. However, pH of pegaga extract decreased with the increase in extraction time. Universiti Kebangsaan Malaysia 2010-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7399/1/01_Md_Yeaminhossain.pdf Ong, Hooi Yung and Mohamad Yusof Maskat, and Wan Aida Wan Mustapha, (2010) Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract. Sains Malaysiana, 39 (5). pp. 747-752. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol39num5_2010/contentsVol39num5_2010.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	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 activity and pH. Results showed that with an increase in boiling temperature and time, total polyphenol content and antioxidant activity increased significantly except for extraction temperature of 90 oC for antioxidant activity. The total polyphenol content and antioxidant activity from samples prepared without heat treatment were significantly lower than extracts prepared using heat treatment. The pH of pegaga extract increased with increase in extraction temperature. However, pH of pegaga extract decreased with the increase in extraction time.
format	Article
author	Ong, Hooi Yung Mohamad Yusof Maskat, Wan Aida Wan Mustapha,
spellingShingle	Ong, Hooi Yung Mohamad Yusof Maskat, Wan Aida Wan Mustapha, Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract
author_facet	Ong, Hooi Yung Mohamad Yusof Maskat, Wan Aida Wan Mustapha,
author_sort	Ong, Hooi Yung
title	Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract
title_short	Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract
title_full	Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract
title_fullStr	Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract
title_full_unstemmed	Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract
title_sort	effect of extraction on polyphenol content, antioxidant activity and ph in pegaga (centella asiatica) extract
publisher	Universiti Kebangsaan Malaysia
publishDate	2010
url	http://journalarticle.ukm.my/7399/ http://journalarticle.ukm.my/7399/ http://journalarticle.ukm.my/7399/1/01_Md_Yeaminhossain.pdf
first_indexed	2023-09-18T19:49:35Z
last_indexed	2023-09-18T19:49:35Z
_version_	1777406129742020608

Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract

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