Determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / Nor Juwariah Mukhtar

Nowadays, interest in plant-derived food additives has grown, mainly because synthetic antioxidants suffer from several drawbacks. Futhermore, plant extracts have been shown to possess health-promoting properties. In the present studies, water and ethanolic extracts of Murraya koenigii (curry) and E...

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Main Author:	Mukhtar, Nor Juwariah
Format:	Thesis
Language:	English
Published:	2008
Online Access:	https://ir.uitm.edu.my/id/eprint/102123/1/102123.pdf
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id	my-uitm-ir.102123
record_format	uketd_dc
spelling	my-uitm-ir.1021232024-09-12T16:26:56Z Determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / Nor Juwariah Mukhtar 2008 Mukhtar, Nor Juwariah Nowadays, interest in plant-derived food additives has grown, mainly because synthetic antioxidants suffer from several drawbacks. Futhermore, plant extracts have been shown to possess health-promoting properties. In the present studies, water and ethanolic extracts of Murraya koenigii (curry) and Eugenia polyantha (salam) were investigated for their antioxidant activity, total phenolic and total flavonoid content. The antioxidant assay used were P-carotene bleaching assay, 2,2-dipenyl-l-picrylhydrazyl (DPPH) radical scavenging activity assay and Ferric reducing power assay using in vitro spectrophotometric methods. The antioxidant activities of water and ethanol extract for both samples also had been compared to investigate the effects of antioxidant activities using different extraction medium. The extracts of both curry and salam leaves showed high antioxidant activities with up to 97% and 89% respectively. All antioxidants assays showed that standard BHT exhibit higher antioxidant activities followed by salam leaves and curry leaves. Both curry and salam leaves showed high phenolic content in water extracts compared with ethanolic exracts. Total phenolic content was in range of 0.072g to 1.460g GAE in lOOg of sample. For total flavonoid content, both curry and salam leaves showed high flavonoid content in ethanolic extracts than water extracts. A positive correlation was shown between antioxidant activity and total phenolic content. The correlation between total phenolic content with P-carotene bleaching assay, DPPH radical scavenging activity assay and Ferric reducing power assay were R2 =0.475, R2 =0.975, R2 =0.927 respectively However, a negative correlation was shown between antioxidant activities and total flavonoid content. This showed that phenolic compound might contributed to the antioxidant activities in both curry and salam leaves. 2008 Thesis https://ir.uitm.edu.my/id/eprint/102123/ https://ir.uitm.edu.my/id/eprint/102123/1/102123.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Othman, Azizah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Othman, Azizah
description	Nowadays, interest in plant-derived food additives has grown, mainly because synthetic antioxidants suffer from several drawbacks. Futhermore, plant extracts have been shown to possess health-promoting properties. In the present studies, water and ethanolic extracts of Murraya koenigii (curry) and Eugenia polyantha (salam) were investigated for their antioxidant activity, total phenolic and total flavonoid content. The antioxidant assay used were P-carotene bleaching assay, 2,2-dipenyl-l-picrylhydrazyl (DPPH) radical scavenging activity assay and Ferric reducing power assay using in vitro spectrophotometric methods. The antioxidant activities of water and ethanol extract for both samples also had been compared to investigate the effects of antioxidant activities using different extraction medium. The extracts of both curry and salam leaves showed high antioxidant activities with up to 97% and 89% respectively. All antioxidants assays showed that standard BHT exhibit higher antioxidant activities followed by salam leaves and curry leaves. Both curry and salam leaves showed high phenolic content in water extracts compared with ethanolic exracts. Total phenolic content was in range of 0.072g to 1.460g GAE in lOOg of sample. For total flavonoid content, both curry and salam leaves showed high flavonoid content in ethanolic extracts than water extracts. A positive correlation was shown between antioxidant activity and total phenolic content. The correlation between total phenolic content with P-carotene bleaching assay, DPPH radical scavenging activity assay and Ferric reducing power assay were R2 =0.475, R2 =0.975, R2 =0.927 respectively However, a negative correlation was shown between antioxidant activities and total flavonoid content. This showed that phenolic compound might contributed to the antioxidant activities in both curry and salam leaves.
format	Thesis
qualification_level	Bachelor degree
author	Mukhtar, Nor Juwariah
spellingShingle	Mukhtar, Nor Juwariah Determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / Nor Juwariah Mukhtar
author_facet	Mukhtar, Nor Juwariah
author_sort	Mukhtar, Nor Juwariah
title	Determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / Nor Juwariah Mukhtar
title_short	Determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / Nor Juwariah Mukhtar
title_full	Determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / Nor Juwariah Mukhtar
title_fullStr	Determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / Nor Juwariah Mukhtar
title_full_unstemmed	Determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / Nor Juwariah Mukhtar
title_sort	determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / nor juwariah mukhtar
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2008
url	https://ir.uitm.edu.my/id/eprint/102123/1/102123.pdf
_version_	1811769211095089152

Determination of antioxidant properties in murraya koenigii and eugenia polyantha leaves / Nor Juwariah Mukhtar

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