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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universiti Kebangsaan Malaysia
2010
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| Online Access: | http://journalarticle.ukm.my/7399/ http://journalarticle.ukm.my/7399/1/01_Md_Yeaminhossain.pdf |
| _version_ | 1848811468982583296 |
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| author | Ong, Hooi Yung Mohamad Yusof Maskat, Wan Aida Wan Mustapha, |
| author_facet | Ong, Hooi Yung Mohamad Yusof Maskat, Wan Aida Wan Mustapha, |
| author_sort | Ong, Hooi Yung |
| building | UKM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T23:46:53Z |
| format | Article |
| id | oai:generic.eprints.org:7399 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T23:46:53Z |
| publishDate | 2010 |
| publisher | Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org: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 |
| 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 |
| title | 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_short | 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 |
| url | http://journalarticle.ukm.my/7399/ http://journalarticle.ukm.my/7399/ http://journalarticle.ukm.my/7399/1/01_Md_Yeaminhossain.pdf |