Determination of antioxidant in tomato (solanum lycopersicum l.) using ferric reducing antioxidant power (frap) assay / Nor Syafiqah Zakaria
Tomatoes (Solanum Lycopersicum L) is one of the most consumed fruits in the world that plays an important role in disease prevention. The purposes of this study were to determine the amount antioxidant of tomato and the effect of temperature and cook duration on the antioxidant of tomatoes using...
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| Format: | Student Project |
| Language: | English |
| Published: |
Faculty Of Applied Sciences
2017
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/25893/ |
| _version_ | 1848806384572825600 |
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| author | Zakaria, Nor Syafiqah |
| author_facet | Zakaria, Nor Syafiqah |
| author_sort | Zakaria, Nor Syafiqah |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | Tomatoes (Solanum Lycopersicum L) is one of the most consumed fruits in the
world that plays an important role in disease prevention. The purposes of this
study were to determine the amount antioxidant of tomato and the effect of
temperature and cook duration on the antioxidant of tomatoes using Ferric
Reducing Antioxidant Power (FRAP) assay. UV-Vis spectrophotometer was used
in this study to analyze tomato sample. The antioxidant capacity of tomatoes
which was 169.93±0.92 µM Fe(II)/mL. For temperature study, tomatoes exhibited
the greatest antioxidant at 100°C and the lowest amount of antioxidant at room
temperature. Thus, it could be concluded that, the optimum temperature for the
antioxidant extraction in tomatoes was 100°C. Besides, for cook duration study, it
showed increasing of the antioxidant capacity from 5 minutes to 15 minutes
before dropped at 20 minutes. Thus, most suitable cook duration of tomato in
order to gain a greatest amount of antioxidant was 15 minute. |
| first_indexed | 2025-11-14T22:26:04Z |
| format | Student Project |
| id | uitm-25893 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:26:04Z |
| publishDate | 2017 |
| publisher | Faculty Of Applied Sciences |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-258932020-04-17T15:25:45Z https://ir.uitm.edu.my/id/eprint/25893/ Determination of antioxidant in tomato (solanum lycopersicum l.) using ferric reducing antioxidant power (frap) assay / Nor Syafiqah Zakaria Zakaria, Nor Syafiqah Fatty acids Biochemistry Extraction (Chemistry) Tomatoes (Solanum Lycopersicum L) is one of the most consumed fruits in the world that plays an important role in disease prevention. The purposes of this study were to determine the amount antioxidant of tomato and the effect of temperature and cook duration on the antioxidant of tomatoes using Ferric Reducing Antioxidant Power (FRAP) assay. UV-Vis spectrophotometer was used in this study to analyze tomato sample. The antioxidant capacity of tomatoes which was 169.93±0.92 µM Fe(II)/mL. For temperature study, tomatoes exhibited the greatest antioxidant at 100°C and the lowest amount of antioxidant at room temperature. Thus, it could be concluded that, the optimum temperature for the antioxidant extraction in tomatoes was 100°C. Besides, for cook duration study, it showed increasing of the antioxidant capacity from 5 minutes to 15 minutes before dropped at 20 minutes. Thus, most suitable cook duration of tomato in order to gain a greatest amount of antioxidant was 15 minute. Faculty Of Applied Sciences 2017 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/25893/1/PPb_NOR%20SYAFIQAH%20ZAKARIA%20AS%20C%2017_5.PDF Zakaria, Nor Syafiqah (2017) Determination of antioxidant in tomato (solanum lycopersicum l.) using ferric reducing antioxidant power (frap) assay / Nor Syafiqah Zakaria. (2017) [Student Project] <http://terminalib.uitm.edu.my/25893.pdf> (Unpublished) |
| spellingShingle | Fatty acids Biochemistry Extraction (Chemistry) Zakaria, Nor Syafiqah Determination of antioxidant in tomato (solanum lycopersicum l.) using ferric reducing antioxidant power (frap) assay / Nor Syafiqah Zakaria |
| title | Determination of antioxidant in tomato (solanum
lycopersicum l.) using ferric reducing antioxidant
power (frap) assay / Nor Syafiqah Zakaria |
| title_full | Determination of antioxidant in tomato (solanum
lycopersicum l.) using ferric reducing antioxidant
power (frap) assay / Nor Syafiqah Zakaria |
| title_fullStr | Determination of antioxidant in tomato (solanum
lycopersicum l.) using ferric reducing antioxidant
power (frap) assay / Nor Syafiqah Zakaria |
| title_full_unstemmed | Determination of antioxidant in tomato (solanum
lycopersicum l.) using ferric reducing antioxidant
power (frap) assay / Nor Syafiqah Zakaria |
| title_short | Determination of antioxidant in tomato (solanum
lycopersicum l.) using ferric reducing antioxidant
power (frap) assay / Nor Syafiqah Zakaria |
| title_sort | determination of antioxidant in tomato (solanum
lycopersicum l.) using ferric reducing antioxidant
power (frap) assay / nor syafiqah zakaria |
| topic | Fatty acids Biochemistry Extraction (Chemistry) |
| url | https://ir.uitm.edu.my/id/eprint/25893/ |