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

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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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Bibliographic Details
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/7399/1/01_Md_Yeaminhossain.pdf

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