Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour

Mohd S. Azman Abdul Rahim, Jailani Salihon, Mashitah Mohd Yusoff, Ibrahim Abu Bakar, Mohd Rizal Martua Damanik

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, 100 and 120°C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100°C but dropped when the extraction temperature was raised to 120°C. Two hours boiling time gave the highest antioxidant activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the best boiling temperature and time will guide the future research in preserving antioxidant content of the plant when processing by boiling.

Original languageEnglish
Pages (from-to)1195-1199
Number of pages5
JournalAmerican Journal of Applied Sciences
Volume7
Issue number9
Publication statusPublished - 2010
Externally publishedYes

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boiling
antioxidant activity
temperature
extracts
food processing
heat
antioxidants
assays

Keywords

  • Antibacterial activity
  • Antioxidant activity
  • Carotenoid
  • Plecranthus amboinicus Lour

ASJC Scopus subject areas

  • General

Cite this

Azman Abdul Rahim, M. S., Salihon, J., Yusoff, M. M., Bakar, I. A., & Damanik, M. R. M. (2010). Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour. American Journal of Applied Sciences, 7(9), 1195-1199.

Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour. / Azman Abdul Rahim, Mohd S.; Salihon, Jailani; Yusoff, Mashitah Mohd; Bakar, Ibrahim Abu; Damanik, Mohd Rizal Martua.

In: American Journal of Applied Sciences, Vol. 7, No. 9, 2010, p. 1195-1199.

Research output: Contribution to journalArticle

Azman Abdul Rahim, MS, Salihon, J, Yusoff, MM, Bakar, IA & Damanik, MRM 2010, 'Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour', American Journal of Applied Sciences, vol. 7, no. 9, pp. 1195-1199.
Azman Abdul Rahim MS, Salihon J, Yusoff MM, Bakar IA, Damanik MRM. Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour. American Journal of Applied Sciences. 2010;7(9):1195-1199.
Azman Abdul Rahim, Mohd S. ; Salihon, Jailani ; Yusoff, Mashitah Mohd ; Bakar, Ibrahim Abu ; Damanik, Mohd Rizal Martua. / Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour. In: American Journal of Applied Sciences. 2010 ; Vol. 7, No. 9. pp. 1195-1199.
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