Kesan pengekstrakan terhadap kandungan polifenol, aktiviti antipengoksida dan pH ekstrak Pegaga (centella asiatica)

Translated title of the contribution: Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

This study was carried out to determine the effect of temperature (50, 70 and 90°C) and heating time (15, 30 and 90 minutes) during the extraction of pegaga and also to compare the effect of extraction using heat and non-heat methods. Parameters measured were total polyphenol content, antioxidant activity and pH. Results showed that with an increase in boiling temperature and time, total polyphenol content and antioxidant activity increased significantly except for extraction temperature of 90°C for antioxidant activity. The total polyphenol content and antioxidant activity from samples prepared without heat treatment were significantly lower than extracts prepared using heat treatment. The pH of pegaga extract increased with increase in extraction temperature. However, pH of pegaga extract decreased with the increase in extraction time.

Original languageUndefined/Unknown
Pages (from-to)747-752
Number of pages6
JournalSains Malaysiana
Volume39
Issue number5
Publication statusPublished - Oct 2010

Fingerprint

Centella asiatica
polyphenols
antioxidant activity
extracts
temperature
heat treatment
heat
boiling

Keywords

  • Effect of temperature
  • Extraction
  • Heating time
  • Non-heat
  • Pegaga

ASJC Scopus subject areas

  • General

Cite this

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title = "Kesan pengekstrakan terhadap kandungan polifenol, aktiviti antipengoksida dan pH ekstrak Pegaga (centella asiatica)",
abstract = "This study was carried out to determine the effect of temperature (50, 70 and 90°C) and heating time (15, 30 and 90 minutes) during the extraction of pegaga and also to compare the effect of extraction using heat and non-heat methods. Parameters measured were total polyphenol content, antioxidant activity and pH. Results showed that with an increase in boiling temperature and time, total polyphenol content and antioxidant activity increased significantly except for extraction temperature of 90°C for antioxidant activity. The total polyphenol content and antioxidant activity from samples prepared without heat treatment were significantly lower than extracts prepared using heat treatment. The pH of pegaga extract increased with increase in extraction temperature. However, pH of pegaga extract decreased with the increase in extraction time.",
keywords = "Effect of temperature, Extraction, Heating time, Non-heat, Pegaga",
author = "Yung, {Ong Hooi} and Maskat, {Mohamad Yusof} and {Wan Mustapha}, {Wan Aida}",
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T1 - Kesan pengekstrakan terhadap kandungan polifenol, aktiviti antipengoksida dan pH ekstrak Pegaga (centella asiatica)

AU - Yung, Ong Hooi

AU - Maskat, Mohamad Yusof

AU - Wan Mustapha, Wan Aida

PY - 2010/10

Y1 - 2010/10

N2 - This study was carried out to determine the effect of temperature (50, 70 and 90°C) and heating time (15, 30 and 90 minutes) during the extraction of pegaga and also to compare the effect of extraction using heat and non-heat methods. Parameters measured were total polyphenol content, antioxidant activity and pH. Results showed that with an increase in boiling temperature and time, total polyphenol content and antioxidant activity increased significantly except for extraction temperature of 90°C for antioxidant activity. The total polyphenol content and antioxidant activity from samples prepared without heat treatment were significantly lower than extracts prepared using heat treatment. The pH of pegaga extract increased with increase in extraction temperature. However, pH of pegaga extract decreased with the increase in extraction time.

AB - This study was carried out to determine the effect of temperature (50, 70 and 90°C) and heating time (15, 30 and 90 minutes) during the extraction of pegaga and also to compare the effect of extraction using heat and non-heat methods. Parameters measured were total polyphenol content, antioxidant activity and pH. Results showed that with an increase in boiling temperature and time, total polyphenol content and antioxidant activity increased significantly except for extraction temperature of 90°C for antioxidant activity. The total polyphenol content and antioxidant activity from samples prepared without heat treatment were significantly lower than extracts prepared using heat treatment. The pH of pegaga extract increased with increase in extraction temperature. However, pH of pegaga extract decreased with the increase in extraction time.

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KW - Extraction

KW - Heating time

KW - Non-heat

KW - Pegaga

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