Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus

Orthosiphon stamineus which also known as Misai Kucing are traditional used for improve general health and treatment of disease.However,degradation of bioflavonoids occurred and the nutritional value of the final product decrease while product processing and storage.The objectives of this research a...

Full description

Bibliographic Details
Main Author:	Lau, Siaw Jing
Format:	Undergraduates Project Papers
Language:	English
Published:	2013
Subjects:	QD Chemistry
Online Access:	http://umpir.ump.edu.my/id/eprint/5859/ http://umpir.ump.edu.my/id/eprint/5859/ http://umpir.ump.edu.my/id/eprint/5859/1/CD7080.pdf

id	ump-5859
recordtype	eprints
spelling	ump-58592015-03-03T09:26:57Z http://umpir.ump.edu.my/id/eprint/5859/ Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus Lau, Siaw Jing QD Chemistry Orthosiphon stamineus which also known as Misai Kucing are traditional used for improve general health and treatment of disease.However,degradation of bioflavonoids occurred and the nutritional value of the final product decrease while product processing and storage.The objectives of this research are to determine the suitable solvent for Orthosiphon stamineus extraction and to elucidate the thermal degradation kinetics of bioflavonoids content from Orthosiphon stamineus using Hinrichs-Rademacher and Arrhenius equation to obtain the kinetic parameters.The research focused on experimenting different solvent type for the extraction and thermal degradation of bioflavonoids Orthosiphon stamineus which analyzed by UPLC and UV-Vis Spectrophotometer.The experiment will be conducted to find the degradation pattern for 60, 90 and 120°C and 0, 6, 12, 18, 23, 33 minutes.Then,model the results with Hinrichs-Rademacher degradation kinetics approach and Arrhenius equation.The result of solvent extraction showed the suitable solvent used was 70% methanol.The active components showed degraded while temperature and residence time increased.Eupatorin showed larger degradation while Rosmarinic Acid and Sinensetin showed less degradation.The experiment data obtained showed fitted well by both equation using Microsoft Excel Solver and degradation rate constant showed increasing while heating temperature and residence time increased. 2013-02 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/5859/1/CD7080.pdf Lau, Siaw Jing (2013) Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:76061&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Lau, Siaw Jing Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus
description	Orthosiphon stamineus which also known as Misai Kucing are traditional used for improve general health and treatment of disease.However,degradation of bioflavonoids occurred and the nutritional value of the final product decrease while product processing and storage.The objectives of this research are to determine the suitable solvent for Orthosiphon stamineus extraction and to elucidate the thermal degradation kinetics of bioflavonoids content from Orthosiphon stamineus using Hinrichs-Rademacher and Arrhenius equation to obtain the kinetic parameters.The research focused on experimenting different solvent type for the extraction and thermal degradation of bioflavonoids Orthosiphon stamineus which analyzed by UPLC and UV-Vis Spectrophotometer.The experiment will be conducted to find the degradation pattern for 60, 90 and 120°C and 0, 6, 12, 18, 23, 33 minutes.Then,model the results with Hinrichs-Rademacher degradation kinetics approach and Arrhenius equation.The result of solvent extraction showed the suitable solvent used was 70% methanol.The active components showed degraded while temperature and residence time increased.Eupatorin showed larger degradation while Rosmarinic Acid and Sinensetin showed less degradation.The experiment data obtained showed fitted well by both equation using Microsoft Excel Solver and degradation rate constant showed increasing while heating temperature and residence time increased.
format	Undergraduates Project Papers
author	Lau, Siaw Jing
author_facet	Lau, Siaw Jing
author_sort	Lau, Siaw Jing
title	Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus
title_short	Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus
title_full	Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus
title_fullStr	Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus
title_full_unstemmed	Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus
title_sort	thermal degradation kinetics of bioflavonoids from orthosiphon stamineus
publishDate	2013
url	http://umpir.ump.edu.my/id/eprint/5859/ http://umpir.ump.edu.my/id/eprint/5859/ http://umpir.ump.edu.my/id/eprint/5859/1/CD7080.pdf
first_indexed	2023-09-18T22:01:17Z
last_indexed	2023-09-18T22:01:17Z
_version_	1777414415244591104

Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus

Similar Items