Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah

Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah

The effects of infusion and decoction methods as a method in preparing guava leaves tea on the antioxidant activity were ascertained using the Folin-Ciocalteu's procedures, scavenging ability of the stable free radical l,l-diphenyl-2-picrylhydrazyl (DPPH) and the FRAP assays. It was found that...

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Bibliographic Details
Main Author: Ghaifullah, Nadiyatul Akmal
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2009
Subjects:
Oxidation
Botanical chemistry. Phytochemicals
Online Access:http://ir.uitm.edu.my/id/eprint/23117/
http://ir.uitm.edu.my/id/eprint/23117/1/PPb_NADIYATUL%20AKMAL%20GHAIFULLAH%20AS%2009_5.pdf
id uitm-23117
recordtype eprints
spelling uitm-231172019-02-27T02:13:32Z http://ir.uitm.edu.my/id/eprint/23117/ Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah Ghaifullah, Nadiyatul Akmal Oxidation Botanical chemistry. Phytochemicals The effects of infusion and decoction methods as a method in preparing guava leaves tea on the antioxidant activity were ascertained using the Folin-Ciocalteu's procedures, scavenging ability of the stable free radical l,l-diphenyl-2-picrylhydrazyl (DPPH) and the FRAP assays. It was found that the guava leaves tea contained high total phenol contents with the TPC value of 1418.61±0.26 mg GAE/100 g of guava leaves tea extracts and 1403.96±0.29 mg GAE/100 g of guava leaves extracts using decoction and infusion methods, respectively. The scavenging percentage of the antioxidant present in guava leaves tea extracts using the decoction method and infusion method were higher than that of ascorbic acid which act as the control. Both infusion and decoction methods also showed good reducing power to reduce the ferric-tripyridyltriazine ion Fe to Fe ion. These results indicated that phenolic compounds were a major contributor of antioxidant of the guava leaves tea. Faculty of Applied Sciences 2009 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/23117/1/PPb_NADIYATUL%20AKMAL%20GHAIFULLAH%20AS%2009_5.pdf Ghaifullah, Nadiyatul Akmal (2009) Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah. [Student Project] (Submitted)
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Oxidation
Botanical chemistry. Phytochemicals
spellingShingle Oxidation
Botanical chemistry. Phytochemicals
Ghaifullah, Nadiyatul Akmal
Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah
description The effects of infusion and decoction methods as a method in preparing guava leaves tea on the antioxidant activity were ascertained using the Folin-Ciocalteu's procedures, scavenging ability of the stable free radical l,l-diphenyl-2-picrylhydrazyl (DPPH) and the FRAP assays. It was found that the guava leaves tea contained high total phenol contents with the TPC value of 1418.61±0.26 mg GAE/100 g of guava leaves tea extracts and 1403.96±0.29 mg GAE/100 g of guava leaves extracts using decoction and infusion methods, respectively. The scavenging percentage of the antioxidant present in guava leaves tea extracts using the decoction method and infusion method were higher than that of ascorbic acid which act as the control. Both infusion and decoction methods also showed good reducing power to reduce the ferric-tripyridyltriazine ion Fe to Fe ion. These results indicated that phenolic compounds were a major contributor of antioxidant of the guava leaves tea.
format Student Project
author Ghaifullah, Nadiyatul Akmal
author_facet Ghaifullah, Nadiyatul Akmal
author_sort Ghaifullah, Nadiyatul Akmal
title Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah
title_short Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah
title_full Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah
title_fullStr Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah
title_full_unstemmed Effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / Nadiyatul Akmal Ghaifullah
title_sort effects of decoction and infusion methods on antioxidant properties of pink guava leaves tea / nadiyatul akmal ghaifullah
publisher Faculty of Applied Sciences
publishDate 2009
url http://ir.uitm.edu.my/id/eprint/23117/
http://ir.uitm.edu.my/id/eprint/23117/1/PPb_NADIYATUL%20AKMAL%20GHAIFULLAH%20AS%2009_5.pdf
first_indexed 2023-09-18T23:10:06Z
last_indexed 2023-09-18T23:10:06Z
_version_ 1777418744380784640

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