Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit

Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit

Phaleria macrocarpa (ver. name:‘mahkota dewa’) is a plant which has many medically useful antioxidant activities (Anggraini & Lewandowsky, 2015). The polyphenols responsible for this antioxidant activity has to be extracted before it can be routinely used (Shwter et al., 2016). This study invest...

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Main Authors: Lim, Yee Peng, Sook, Fun Pang, M. M., Yusoff, Jolius, Gimbun
Format: Conference or Workshop Item
Language:English
Published: Readers Insight Publisher 2018
Subjects:
QD Chemistry
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/23732/
http://umpir.ump.edu.my/id/eprint/23732/
http://umpir.ump.edu.my/id/eprint/23732/1/271-Article%20Text-1390-1-10-20181201%20%284%29.pdf
id ump-23732
recordtype eprints
spelling ump-237322019-07-17T03:36:40Z http://umpir.ump.edu.my/id/eprint/23732/ Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit Lim, Yee Peng Sook, Fun Pang M. M., Yusoff Jolius, Gimbun QD Chemistry TP Chemical technology Phaleria macrocarpa (ver. name:‘mahkota dewa’) is a plant which has many medically useful antioxidant activities (Anggraini & Lewandowsky, 2015). The polyphenols responsible for this antioxidant activity has to be extracted before it can be routinely used (Shwter et al., 2016). This study investigates the extraction of polyphenols from P. macrocarpa fruits and its antioxidant activity (DPPH-RSA) under influence of extraction time and temperature. By employing maceration technique, the P. macrocarpa fruits extract showed the maximum total phenolic content (TPC), total flavonoid content (TFC) and DPPH-RSA with value of 69.5 mg QE/g DW, 183.2 mg GA/g DW and 171. 8 mg BHA/g DW, respectively at optimum extraction conditions of 60 min and 80 ºC (Fig. 1). Excellent and positive Pearson correlation coefficient with R 2> 0.91 between the TPC, TFC and antioxidant activities was observed. Readers Insight Publisher 2018-12-02 Conference or Workshop Item PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/23732/1/271-Article%20Text-1390-1-10-20181201%20%284%29.pdf Lim, Yee Peng and Sook, Fun Pang and M. M., Yusoff and Jolius, Gimbun (2018) Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit. In: Asia Proceedings of Social Sciences: AIC 2018, Advances in Managing Operations and Sustainability (AMOS 2018), 8-9 December 2018 , Langkawi International Convention Center (LICC). pp. 14-18., 2 (1). http://readersinsight.net/APSS/article/view/271
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic QD Chemistry
TP Chemical technology
spellingShingle QD Chemistry
TP Chemical technology
Lim, Yee Peng
Sook, Fun Pang
M. M., Yusoff
Jolius, Gimbun
Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit
description Phaleria macrocarpa (ver. name:‘mahkota dewa’) is a plant which has many medically useful antioxidant activities (Anggraini & Lewandowsky, 2015). The polyphenols responsible for this antioxidant activity has to be extracted before it can be routinely used (Shwter et al., 2016). This study investigates the extraction of polyphenols from P. macrocarpa fruits and its antioxidant activity (DPPH-RSA) under influence of extraction time and temperature. By employing maceration technique, the P. macrocarpa fruits extract showed the maximum total phenolic content (TPC), total flavonoid content (TFC) and DPPH-RSA with value of 69.5 mg QE/g DW, 183.2 mg GA/g DW and 171. 8 mg BHA/g DW, respectively at optimum extraction conditions of 60 min and 80 ºC (Fig. 1). Excellent and positive Pearson correlation coefficient with R 2> 0.91 between the TPC, TFC and antioxidant activities was observed.
format Conference or Workshop Item
author Lim, Yee Peng
Sook, Fun Pang
M. M., Yusoff
Jolius, Gimbun
author_facet Lim, Yee Peng
Sook, Fun Pang
M. M., Yusoff
Jolius, Gimbun
author_sort Lim, Yee Peng
title Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit
title_short Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit
title_full Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit
title_fullStr Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit
title_full_unstemmed Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit
title_sort effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of phaleria macrocarpa fruit
publisher Readers Insight Publisher
publishDate 2018
url http://umpir.ump.edu.my/id/eprint/23732/
http://umpir.ump.edu.my/id/eprint/23732/
http://umpir.ump.edu.my/id/eprint/23732/1/271-Article%20Text-1390-1-10-20181201%20%284%29.pdf
first_indexed 2023-09-18T22:35:40Z
last_indexed 2023-09-18T22:35:40Z
_version_ 1777416578945515520

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