Ideal extraction temperature for antioxidants from holy basil and bunching onion
This study aimed to determine ideal temperature for antioxidants from holy basil and bunching onion. Holy Basil (Ocimum Tenuiflorum) and Onion (Allium Fistulosum) were extracted with various temperatures ranging from 75 – 100 °C with two solvents i.e. methanol and water (room temperature & boili...
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| Format: | Article |
| Language: | English English English |
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2018
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| Online Access: | http://irep.iium.edu.my/61720/ http://irep.iium.edu.my/61720/19/61720_Ideal%20extraction%20temperature%20for%20antioxidants_article.pdf http://irep.iium.edu.my/61720/14/61720_Ideal%20extraction%20temperature%20for%20antioxidants%20from%20holy%20basil%20and%20bunching%20onion_Scopus.pdf http://irep.iium.edu.my/61720/25/61720_Ideal%20extraction%20temperature%20for%20antioxidants_wos.pdf |
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| author | Khattak, Muhammad Muzaffar Ali Khan Zainal Abidin, Adlina Azahari, Nuraniza |
| author_facet | Khattak, Muhammad Muzaffar Ali Khan Zainal Abidin, Adlina Azahari, Nuraniza |
| author_sort | Khattak, Muhammad Muzaffar Ali Khan |
| building | IIUM Repository |
| collection | Online Access |
| description | This study aimed to determine ideal temperature for antioxidants from holy basil and bunching onion. Holy Basil (Ocimum Tenuiflorum) and Onion (Allium Fistulosum) were extracted with various temperatures ranging from 75 – 100 °C with two solvents i.e. methanol and water (room temperature & boiling). Total phenolic contents (TPC) and total flavonoid contents (TFC) were determined in the extracts by using the Folin-Ciocalteau and Aluminum chloride complex formation assays respectively. Extracts were analyzed in triplicates statistically compared using one-way analysis of variance (ANOVA) and the difference between the mean was ascertained at 95% confidence interval (P<0.05) using Tukey's honest significance test. In both holy basil and bunching onion the TPC and TFC values for methanolic extracts were significantly (P<0.01, P<0.001) higher than the water extracts. The best temperature among the various temperature used was 85˚C where maximum TPC and TFC were observed in the extracts. This study shows that using optimum temperature helps in extraction of maximum antioxidants with methanol. |
| first_indexed | 2025-11-14T16:57:38Z |
| format | Article |
| id | iium-61720 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English English |
| last_indexed | 2025-11-14T16:57:38Z |
| publishDate | 2018 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-617202020-11-24T02:02:38Z http://irep.iium.edu.my/61720/ Ideal extraction temperature for antioxidants from holy basil and bunching onion Khattak, Muhammad Muzaffar Ali Khan Zainal Abidin, Adlina Azahari, Nuraniza TX341 Nutrition. Foods and food supply This study aimed to determine ideal temperature for antioxidants from holy basil and bunching onion. Holy Basil (Ocimum Tenuiflorum) and Onion (Allium Fistulosum) were extracted with various temperatures ranging from 75 – 100 °C with two solvents i.e. methanol and water (room temperature & boiling). Total phenolic contents (TPC) and total flavonoid contents (TFC) were determined in the extracts by using the Folin-Ciocalteau and Aluminum chloride complex formation assays respectively. Extracts were analyzed in triplicates statistically compared using one-way analysis of variance (ANOVA) and the difference between the mean was ascertained at 95% confidence interval (P<0.05) using Tukey's honest significance test. In both holy basil and bunching onion the TPC and TFC values for methanolic extracts were significantly (P<0.01, P<0.001) higher than the water extracts. The best temperature among the various temperature used was 85˚C where maximum TPC and TFC were observed in the extracts. This study shows that using optimum temperature helps in extraction of maximum antioxidants with methanol. 2018 Article NonPeerReviewed application/pdf en http://irep.iium.edu.my/61720/19/61720_Ideal%20extraction%20temperature%20for%20antioxidants_article.pdf application/pdf en http://irep.iium.edu.my/61720/14/61720_Ideal%20extraction%20temperature%20for%20antioxidants%20from%20holy%20basil%20and%20bunching%20onion_Scopus.pdf application/pdf en http://irep.iium.edu.my/61720/25/61720_Ideal%20extraction%20temperature%20for%20antioxidants_wos.pdf Khattak, Muhammad Muzaffar Ali Khan and Zainal Abidin, Adlina and Azahari, Nuraniza (2018) Ideal extraction temperature for antioxidants from holy basil and bunching onion. Progress in Nutrition, 21 (4). pp. 971-976. E-ISSN 1129-8723 http://www.mattioli1885journals.com/index.php/progressinnutrition/index |
| spellingShingle | TX341 Nutrition. Foods and food supply Khattak, Muhammad Muzaffar Ali Khan Zainal Abidin, Adlina Azahari, Nuraniza Ideal extraction temperature for antioxidants from holy basil and bunching onion |
| title | Ideal extraction temperature for antioxidants from holy basil and bunching onion |
| title_full | Ideal extraction temperature for antioxidants from holy basil and bunching onion |
| title_fullStr | Ideal extraction temperature for antioxidants from holy basil and bunching onion |
| title_full_unstemmed | Ideal extraction temperature for antioxidants from holy basil and bunching onion |
| title_short | Ideal extraction temperature for antioxidants from holy basil and bunching onion |
| title_sort | ideal extraction temperature for antioxidants from holy basil and bunching onion |
| topic | TX341 Nutrition. Foods and food supply |
| url | http://irep.iium.edu.my/61720/ http://irep.iium.edu.my/61720/ http://irep.iium.edu.my/61720/19/61720_Ideal%20extraction%20temperature%20for%20antioxidants_article.pdf http://irep.iium.edu.my/61720/14/61720_Ideal%20extraction%20temperature%20for%20antioxidants%20from%20holy%20basil%20and%20bunching%20onion_Scopus.pdf http://irep.iium.edu.my/61720/25/61720_Ideal%20extraction%20temperature%20for%20antioxidants_wos.pdf |