Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli

Piper sarmentosum Roxb. or "Kaduk", is one of potential herb to treat chronic diseases. It is traditionally consumed as drink and carminative as it contains various bioactive compounds with antioxidant activity. The yield of antioxidant compound from plants is influenced by several paramet...

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Main Author:	Rasuli, Nor Fadilah
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Botanical chemistry Phytochemicals Antioxidants
Online Access:	https://ir.uitm.edu.my/id/eprint/27363/1/TD_NOR%20FADILAH%20RASULI%20HS%2015_5.pdf
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spelling	my-uitm-ir.273632020-01-21T03:34:04Z Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli 2015 Rasuli, Nor Fadilah Botanical chemistry. Phytochemicals Antioxidants Piper sarmentosum Roxb. or "Kaduk", is one of potential herb to treat chronic diseases. It is traditionally consumed as drink and carminative as it contains various bioactive compounds with antioxidant activity. The yield of antioxidant compound from plants is influenced by several parameters including temperature, pH and solvent during nourishment or beverage process preparation. To date, there is no information regarding the effect of heat treatment on antioxidant content and activity of Piper sarmentosum Roxb. leaf. The present study evaluates the effect of different extraction temperatures on the total flavonoid content (TFC) of Piper sarmentosum Roxb. leaf and their corresp~nding antioxidant scavenging activities. Colorimetric aluminium chloride assay were used to measure the TFC of Pir.er sarmentosum Roxb. leaf extracts at temperature 30°C, 40°C, 50°C, 60°C, 70°C, 80 C, 90°C and 100°C. The antioxidant free radical scavenging activity was measured using 2,2-diphenyl-I-picryhydrazyl (DPPH) assay. TFC of Piper sarmentosum Roxb. was significantly elevated with increasing of extraction temperature (p<0.05) starting from 8.54 until 22.6ImgQE. In addition, increase extraction temperature also significantly increase antioxidant free scavenging activity of Piper sarmentosum Roxb from 42.39 until 89.76% compared to unheated Piper sarmentosum Roxb. extract, 24.3%. TFC (0.02mg/ml) content were highly correlated with DPPH free radical scavenging activities (R = 0.866) and is influenced by extraction temperature. In conclusion, extraction temperature significantly influence the antioxidant content and activities as the highest level of TFC and antioxidant scavenging activity observed when P.sarmentosum Roxb leaves heated at 100°C. 2015 Thesis https://ir.uitm.edu.my/id/eprint/27363/ https://ir.uitm.edu.my/id/eprint/27363/1/TD_NOR%20FADILAH%20RASULI%20HS%2015_5.pdf text en public degree Universiti Teknologi MARA Faculty of Health Science
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Botanical chemistry Phytochemicals Antioxidants
spellingShingle	Botanical chemistry Phytochemicals Antioxidants Rasuli, Nor Fadilah Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
description	Piper sarmentosum Roxb. or "Kaduk", is one of potential herb to treat chronic diseases. It is traditionally consumed as drink and carminative as it contains various bioactive compounds with antioxidant activity. The yield of antioxidant compound from plants is influenced by several parameters including temperature, pH and solvent during nourishment or beverage process preparation. To date, there is no information regarding the effect of heat treatment on antioxidant content and activity of Piper sarmentosum Roxb. leaf. The present study evaluates the effect of different extraction temperatures on the total flavonoid content (TFC) of Piper sarmentosum Roxb. leaf and their corresp~nding antioxidant scavenging activities. Colorimetric aluminium chloride assay were used to measure the TFC of Pir.er sarmentosum Roxb. leaf extracts at temperature 30°C, 40°C, 50°C, 60°C, 70°C, 80 C, 90°C and 100°C. The antioxidant free radical scavenging activity was measured using 2,2-diphenyl-I-picryhydrazyl (DPPH) assay. TFC of Piper sarmentosum Roxb. was significantly elevated with increasing of extraction temperature (p<0.05) starting from 8.54 until 22.6ImgQE. In addition, increase extraction temperature also significantly increase antioxidant free scavenging activity of Piper sarmentosum Roxb from 42.39 until 89.76% compared to unheated Piper sarmentosum Roxb. extract, 24.3%. TFC (0.02mg/ml) content were highly correlated with DPPH free radical scavenging activities (R = 0.866) and is influenced by extraction temperature. In conclusion, extraction temperature significantly influence the antioxidant content and activities as the highest level of TFC and antioxidant scavenging activity observed when P.sarmentosum Roxb leaves heated at 100°C.
format	Thesis
qualification_level	Bachelor degree
author	Rasuli, Nor Fadilah
author_facet	Rasuli, Nor Fadilah
author_sort	Rasuli, Nor Fadilah
title	Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_short	Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_full	Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_fullStr	Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_full_unstemmed	Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_sort	effects of extraction temperatures on total flavonoid content and antioxidant activity of piper sarmentosum roxb. (kaduk) / nor fadilah rasuli
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Health Science
publishDate	2015
url	https://ir.uitm.edu.my/id/eprint/27363/1/TD_NOR%20FADILAH%20RASULI%20HS%2015_5.pdf
_version_	1783733957594972160

Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli

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