dc.contributor.author | Mohd Shaiful Azman, Abdul Rahim | |
dc.contributor.author | Jailani, Salihon | |
dc.contributor.author | Mashitoh, Mohd Yusoff | |
dc.contributor.author | Ibrahim, Abu Bakar | |
dc.contributor.author | M. Rizal, Martua Damanik | |
dc.date.accessioned | 2010-08-13T07:49:37Z | |
dc.date.available | 2010-08-13T07:49:37Z | |
dc.date.issued | 2009-06-20 | |
dc.identifier.uri | http://dspace.unimap.edu.my/123456789/8664 | |
dc.description | MUCEET 2009 is organized by Malaysian Technical Universities Network (MTUN) comprising of Universiti Malaysia Perlis (UniMAP), Universiti Tun Hussein Onn (UTHM), Universiti Teknikal Melaka (UTeM) and Universiti Malaysia Pahang (UMP), 20th - 22nd June 2009 at M. S. Garden Hotel, Kuantan, Pahang. | en_US |
dc.description.abstract | This purpose of this study was to select which among the factors temperature, boiling
repetition, and concentration of sample are relevant in the boiling extraction to preserve
antioxidants and phenol content in Coleus blumei Benth. (LAMIACEAE) (Malay: ati-ati).
Fresh plants were boiled at 45oC for one hour. Then, the decoction was filtered and water was
added again for subsequent boiling at the same temperature and time duration, and this
process was repeated six times with the same sample. The antioxidants content of the
extracted samples were measured on the basis of scavenging activity of the stable 1,1-
diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay. Absorbance at 517 nm was
determined after 30 min, and the percent inhibition activity was then calculated. Total
phenols (TP) concentrations were measured using the Folin-Ciocalteu assay. The absorbance
was measured at 760 nm using a UV spectrophotometer after 30 minutes of mixture. Results
were expressed as gallic acid equivalents (GAE)/100 g dry weight. Results showed that the
antioxidant activities and total phenols content of Coleus blumei from first boiling were
significantly higher (p < 0.05) than those in the second to sixth boiling. The temperature
observed (45oC) was found to be practicable to preserve the integrity of possible activity of
extracted compounds. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Universiti Malaysia Pahang (UMP) | en_US |
dc.relation.ispartofseries | Proceedings of the Malaysian Technical Universities Conference on Engineering and Technology (MUCEET) 2009 | en_US |
dc.subject | Coleus blumei | en_US |
dc.subject | Boiling extraction | en_US |
dc.subject | Antioxidant activity | en_US |
dc.subject | Phenols content | en_US |
dc.subject | Malaysian Technical Universities Conference on Engineering and Technology (MUCEET) | en_US |
dc.title | Antioxidant Activity and Phenolic content of Coleus blumei Benth. (LAMIACEAE) | en_US |
dc.type | Working Paper | en_US |