Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak

In this study, redglobe grape (vitis vinifera l.) Was extracted using ethanol for two days at room temperature which was stored at different temperature and storage time. The total phenolic content was determined by using folin-ciocalteu reagent and measured using uv-visible spectrophotometer at 765...

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Main Author:	Ishak, Sarah
Format:	Thesis
Language:	English
Published:	2009
Subjects:	Polymers and polymer manufacture
Online Access:	https://ir.uitm.edu.my/id/eprint/104768/1/104768.pdf
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id	my-uitm-ir.104768
record_format	uketd_dc
spelling	my-uitm-ir.1047682024-10-09T05:33:39Z Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak 2009 Ishak, Sarah Polymers and polymer manufacture In this study, redglobe grape (vitis vinifera l.) Was extracted using ethanol for two days at room temperature which was stored at different temperature and storage time. The total phenolic content was determined by using folin-ciocalteu reagent and measured using uv-visible spectrophotometer at 765nm. The result was expressed in gallic acid equivalent, gae (mg/g). The result which shown highest amount of total phenolic content was 25.13 mg/g stored at -20°c for 4 days and the percent degradation was 8.27%. Meanwhile, the lowest amount of total phenolic content was 10.13mg/g stored at 60°c for 6 days and the percent degradation was 63.01%. The increase percent degradation of total phenolic content was due to enhance of storage temperature and time. 2009 Thesis https://ir.uitm.edu.my/id/eprint/104768/ https://ir.uitm.edu.my/id/eprint/104768/1/104768.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Domat Shaharudin, Mashiah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Domat Shaharudin, Mashiah
topic	Polymers and polymer manufacture
spellingShingle	Polymers and polymer manufacture Ishak, Sarah Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak
description	In this study, redglobe grape (vitis vinifera l.) Was extracted using ethanol for two days at room temperature which was stored at different temperature and storage time. The total phenolic content was determined by using folin-ciocalteu reagent and measured using uv-visible spectrophotometer at 765nm. The result was expressed in gallic acid equivalent, gae (mg/g). The result which shown highest amount of total phenolic content was 25.13 mg/g stored at -20°c for 4 days and the percent degradation was 8.27%. Meanwhile, the lowest amount of total phenolic content was 10.13mg/g stored at 60°c for 6 days and the percent degradation was 63.01%. The increase percent degradation of total phenolic content was due to enhance of storage temperature and time.
format	Thesis
qualification_level	Bachelor degree
author	Ishak, Sarah
author_facet	Ishak, Sarah
author_sort	Ishak, Sarah
title	Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak
title_short	Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak
title_full	Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak
title_fullStr	Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak
title_full_unstemmed	Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak
title_sort	stability of total phenolic content in vitis vinifera l. at different temperature and storage time / sarah ishak
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2009
url	https://ir.uitm.edu.my/id/eprint/104768/1/104768.pdf
_version_	1818588119341989888

Stability of total phenolic content in vitis vinifera L. At different temperature and storage time / Sarah Ishak

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