Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour
Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss.Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of...
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| Format: | Article |
| Language: | English |
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Asian Network for Scientific Information
2010
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| Online Access: | http://umpir.ump.edu.my/id/eprint/4760/ http://umpir.ump.edu.my/id/eprint/4760/1/Effect_of_Temperature_and_Time_to_the_Antioxidant_Activity_in.pdf |
| _version_ | 1848817461753806848 |
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| author | M. M., Yusoff Mohd S. Azman, Abdul Rahim Jailani, Salihon Ibrahim, Abu Bakar Mohd Rizal, Martua Damanik |
| author_facet | M. M., Yusoff Mohd S. Azman, Abdul Rahim Jailani, Salihon Ibrahim, Abu Bakar Mohd Rizal, Martua Damanik |
| author_sort | M. M., Yusoff |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss.Approach: Examine the effects of variations in boiling temperature and boiling time on the
antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at
45, 60, 100 and 120°C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100°C but dropped when the extraction temperature was raised to 120°C. Two hours boiling time gave the highest antioxidant
activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of
boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the
best boiling temperature and time will guide the future research in preserving antioxidant content of
the plant when processing by boiling. |
| first_indexed | 2025-11-15T01:22:08Z |
| format | Article |
| id | ump-4760 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T01:22:08Z |
| publishDate | 2010 |
| publisher | Asian Network for Scientific Information |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-47602018-01-19T01:21:38Z http://umpir.ump.edu.my/id/eprint/4760/ Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour M. M., Yusoff Mohd S. Azman, Abdul Rahim Jailani, Salihon Ibrahim, Abu Bakar Mohd Rizal, Martua Damanik Q Science (General) QD Chemistry Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss.Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, 100 and 120°C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100°C but dropped when the extraction temperature was raised to 120°C. Two hours boiling time gave the highest antioxidant activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the best boiling temperature and time will guide the future research in preserving antioxidant content of the plant when processing by boiling. Asian Network for Scientific Information 2010 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/4760/1/Effect_of_Temperature_and_Time_to_the_Antioxidant_Activity_in.pdf M. M., Yusoff and Mohd S. Azman, Abdul Rahim and Jailani, Salihon and Ibrahim, Abu Bakar and Mohd Rizal, Martua Damanik (2010) Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour. Journal of Applied Sciences , 7 (9). pp. 1195-1199. ISSN 1546-9239 (printed), 1554-3641 (online). (Published) http://dx.doi.org/10.3844/ajassp.2010.1195.1199 DOI: 10.3844/ajassp.2010.1195.1199 |
| spellingShingle | Q Science (General) QD Chemistry M. M., Yusoff Mohd S. Azman, Abdul Rahim Jailani, Salihon Ibrahim, Abu Bakar Mohd Rizal, Martua Damanik Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour |
| title | Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour |
| title_full | Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour |
| title_fullStr | Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour |
| title_full_unstemmed | Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour |
| title_short | Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour |
| title_sort | effect of temperature and time to the antioxidant activity in plecranthus amboinicus lour |
| topic | Q Science (General) QD Chemistry |
| url | http://umpir.ump.edu.my/id/eprint/4760/ http://umpir.ump.edu.my/id/eprint/4760/ http://umpir.ump.edu.my/id/eprint/4760/ http://umpir.ump.edu.my/id/eprint/4760/1/Effect_of_Temperature_and_Time_to_the_Antioxidant_Activity_in.pdf |