Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib

The application of anthocyanin extract in foods is gaining interest concurrent with the adverse effect of the synthetic colourants, though the instability of anthocyanin towards multiple food processing limits the application of anthocyanin especially in high-temperature food such as 'apam kuku...

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Main Author:	Abdul Muttalib, Siti Azima
Format:	Thesis
Language:	English
Published:	2018
Subjects:	TP Chemical technology
Online Access:	https://ir.uitm.edu.my/id/eprint/82907/1/82907.pdf
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id	my-uitm-ir.82907
record_format	uketd_dc
spelling	my-uitm-ir.829072024-03-13T02:55:05Z Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib 2018 Abdul Muttalib, Siti Azima TP Chemical technology The application of anthocyanin extract in foods is gaining interest concurrent with the adverse effect of the synthetic colourants, though the instability of anthocyanin towards multiple food processing limits the application of anthocyanin especially in high-temperature food such as 'apam kukus', a traditional Malaysian steamed rice cake. The main objectives of this study were to investigate the anthocyanin stability, colour properties, phenolic compositions and antioxidants activities of Garcinia mangostana peel, Clitoria ternatea flower, Syzygium cumini fruit and Ardisia colorata var elliptica fruit, as well as their potential application in 'apam kukus'. Antioxidant assays employed in this study were ORAC, FRAP, ABTS and DPPH radical scavenging activity assays. The results revealed that G mangostana exhibited higher in all antioxidant activities tested as well as a potent antimicrobial activity against Aspergillus niger, Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus. C. ternatea exhibited moderate to low antioxidant activities but higher in colour density and indices of polymeric colour. Based on the HPLC results, the decreasing order of total phenolic acid was G. mangostana > A. colorata > S. cumini > C. ternatea; the decreasing order of total flavonoid was G mangostana > S. cumini > C. ternatea > A.colorata and the decreasing order for total anthocyanin content was G mangostana > A. colorata > C. ternatea > S. cumini. Based on the results of HPLC and LC-QTOF, cyanidin 3-glucoside, delphinidin 3-glucoside, and malvidin 3-galactoside is first time identified in A. colorata. The results showed that decreasing the extractant pH resulted in the increased in anthocyanin content and colour density (CD), however, decreased the antioxidant activities of the samples. 2018 Thesis https://ir.uitm.edu.my/id/eprint/82907/ https://ir.uitm.edu.my/id/eprint/82907/1/82907.pdf text en public phd doctoral Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Abdullah, Noriham
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Abdullah, Noriham
topic	TP Chemical technology
spellingShingle	TP Chemical technology Abdul Muttalib, Siti Azima Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib
description	The application of anthocyanin extract in foods is gaining interest concurrent with the adverse effect of the synthetic colourants, though the instability of anthocyanin towards multiple food processing limits the application of anthocyanin especially in high-temperature food such as 'apam kukus', a traditional Malaysian steamed rice cake. The main objectives of this study were to investigate the anthocyanin stability, colour properties, phenolic compositions and antioxidants activities of Garcinia mangostana peel, Clitoria ternatea flower, Syzygium cumini fruit and Ardisia colorata var elliptica fruit, as well as their potential application in 'apam kukus'. Antioxidant assays employed in this study were ORAC, FRAP, ABTS and DPPH radical scavenging activity assays. The results revealed that G mangostana exhibited higher in all antioxidant activities tested as well as a potent antimicrobial activity against Aspergillus niger, Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus. C. ternatea exhibited moderate to low antioxidant activities but higher in colour density and indices of polymeric colour. Based on the HPLC results, the decreasing order of total phenolic acid was G. mangostana > A. colorata > S. cumini > C. ternatea; the decreasing order of total flavonoid was G mangostana > S. cumini > C. ternatea > A.colorata and the decreasing order for total anthocyanin content was G mangostana > A. colorata > C. ternatea > S. cumini. Based on the results of HPLC and LC-QTOF, cyanidin 3-glucoside, delphinidin 3-glucoside, and malvidin 3-galactoside is first time identified in A. colorata. The results showed that decreasing the extractant pH resulted in the increased in anthocyanin content and colour density (CD), however, decreased the antioxidant activities of the samples.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Abdul Muttalib, Siti Azima
author_facet	Abdul Muttalib, Siti Azima
author_sort	Abdul Muttalib, Siti Azima
title	Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib
title_short	Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib
title_full	Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib
title_fullStr	Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib
title_full_unstemmed	Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib
title_sort	study on anthocyanin in pigmented plants and its application in malaysian steamed rice cake 'apam kukus' / siti azima abdul muttalib
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2018
url	https://ir.uitm.edu.my/id/eprint/82907/1/82907.pdf
_version_	1794191953059905536

Study on anthocyanin in pigmented plants and its application in Malaysian steamed rice cake 'apam kukus' / Siti Azima Abdul Muttalib

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