Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak

This study is aim to determine antioxidant activity and sugar content in different types of commercial cocoa product. The antioxidant activity was determined using β-carotene bleaching assays and reducing power. The total phenolic content was measured by Folin-Ciocalteau and sugar content was determ...

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Main Author:	Ishak, Siti Nor Izzaidah
Format:	Thesis
Language:	English
Published:	2008
Online Access:	https://ir.uitm.edu.my/id/eprint/100033/1/100033.pdf
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id	my-uitm-ir.100033
record_format	uketd_dc
spelling	my-uitm-ir.1000332024-08-21T23:33:15Z Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak 2008 Ishak, Siti Nor Izzaidah This study is aim to determine antioxidant activity and sugar content in different types of commercial cocoa product. The antioxidant activity was determined using β-carotene bleaching assays and reducing power. The total phenolic content was measured by Folin-Ciocalteau and sugar content was determined using HPLC. The samples used such as milo powder and milo instant powder, vico powder and vico instant powder, and also ovaltine powder and ovaltine instant powder. In β-carotene bleaching assays, vico powder exhibit highest antioxidant activity (64.05±0.53%). Followed by milo powder and milo instant powder, ovaltine powder, vico instant powder and ovaltine instant powder (exhibit lower antioxidant activity). For reducing power, milo powder and vico powder exhibit high antioxidant activity and ovaltine instant powder exhibit low antioxidant activity. The total phenolic content (TPC) was express as gallic acid equivalents mg GAE/ 100 g. Ovaltine instant powder exhibit high phenolic content which is 3.99±0.17 mg GAE/100 g. While milo powder and ovaltine powder exhibit lower phenolic content about 1.91±0.07 mg GAE/100 g and 1.95±0.02 mg GAE/100 g. Type of sugar that common present in all samples is sucrose, glucose and fructose. Milo instant powder contains high sucrose content among all samples. Milo powder contains high glucose content and vico powder contains high fructose content. There are moderate positive correlation at 0.05 level between sucrose content and β-carotene bleaching assays (r = 0.53). There is low correlation between fructose and β-carotene assays (r = 0.24). Correlation between sucrose and fructose with reducing power are negligible. For glucose, the correlation between both antioxidant assays is negligible. 2008 Thesis https://ir.uitm.edu.my/id/eprint/100033/ https://ir.uitm.edu.my/id/eprint/100033/1/100033.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Science
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
description	This study is aim to determine antioxidant activity and sugar content in different types of commercial cocoa product. The antioxidant activity was determined using β-carotene bleaching assays and reducing power. The total phenolic content was measured by Folin-Ciocalteau and sugar content was determined using HPLC. The samples used such as milo powder and milo instant powder, vico powder and vico instant powder, and also ovaltine powder and ovaltine instant powder. In β-carotene bleaching assays, vico powder exhibit highest antioxidant activity (64.05±0.53%). Followed by milo powder and milo instant powder, ovaltine powder, vico instant powder and ovaltine instant powder (exhibit lower antioxidant activity). For reducing power, milo powder and vico powder exhibit high antioxidant activity and ovaltine instant powder exhibit low antioxidant activity. The total phenolic content (TPC) was express as gallic acid equivalents mg GAE/ 100 g. Ovaltine instant powder exhibit high phenolic content which is 3.99±0.17 mg GAE/100 g. While milo powder and ovaltine powder exhibit lower phenolic content about 1.91±0.07 mg GAE/100 g and 1.95±0.02 mg GAE/100 g. Type of sugar that common present in all samples is sucrose, glucose and fructose. Milo instant powder contains high sucrose content among all samples. Milo powder contains high glucose content and vico powder contains high fructose content. There are moderate positive correlation at 0.05 level between sucrose content and β-carotene bleaching assays (r = 0.53). There is low correlation between fructose and β-carotene assays (r = 0.24). Correlation between sucrose and fructose with reducing power are negligible. For glucose, the correlation between both antioxidant assays is negligible.
format	Thesis
qualification_level	Bachelor degree
author	Ishak, Siti Nor Izzaidah
spellingShingle	Ishak, Siti Nor Izzaidah Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak
author_facet	Ishak, Siti Nor Izzaidah
author_sort	Ishak, Siti Nor Izzaidah
title	Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak
title_short	Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak
title_full	Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak
title_fullStr	Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak
title_full_unstemmed	Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak
title_sort	determination of antioxidant activity and sugar content of different types of commercial cocoa product / siti nor izzaidah ishak
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Science
publishDate	2008
url	https://ir.uitm.edu.my/id/eprint/100033/1/100033.pdf
_version_	1811769049069125632

Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak

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