Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain

Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain

Lime and watermelon peel were analyzed for antioxidant activity measured in ethanol extract. Total Phenolic Content used the Gallic acid as the standard, Total Flavanoid Content that used quercetin as standard, 1,1- diphenyl-2-picrylhydrazyl used the Ascorbic Acid as the standard and Ferric Reducing...

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Bibliographic Details
Main Author: Mohd Zain, Zamlizawati
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2010
Subjects:
Food processing and manufacture
Online Access:http://ir.uitm.edu.my/id/eprint/23136/
http://ir.uitm.edu.my/id/eprint/23136/1/PPb_ZAMLIZAWATI%20MOHD%20ZAIN%20AS%2010_5.pdf
id uitm-23136
recordtype eprints
spelling uitm-231362019-02-25T06:46:29Z http://ir.uitm.edu.my/id/eprint/23136/ Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain Mohd Zain, Zamlizawati Food processing and manufacture Lime and watermelon peel were analyzed for antioxidant activity measured in ethanol extract. Total Phenolic Content used the Gallic acid as the standard, Total Flavanoid Content that used quercetin as standard, 1,1- diphenyl-2-picrylhydrazyl used the Ascorbic Acid as the standard and Ferric Reducing Ability of Plasma used the Trolox as the standard which method were used for determining antioxidant properties. The procedure gave results of single pickle where lime peel gave higher antioxidant compared to the watermelon peel. While, storage pickle gave result of decreasing antioxidant activity, where weekl > week2 > week3. Then the result of mixed pickled (cooked and fresh pickle), results that the cooked have higher antioxidant activity. Results from formulation, (80 LP: 20 WR >60 LP: 40 WR > 30 LP: 70 WR) showing that the first formulation (80LP: 20WR) have higher antioxidant activity. Faculty of Applied Sciences 2010 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/23136/1/PPb_ZAMLIZAWATI%20MOHD%20ZAIN%20AS%2010_5.pdf Mohd Zain, Zamlizawati (2010) Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain. [Student Project] (Unpublished)
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Food processing and manufacture
spellingShingle Food processing and manufacture
Mohd Zain, Zamlizawati
Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain
description Lime and watermelon peel were analyzed for antioxidant activity measured in ethanol extract. Total Phenolic Content used the Gallic acid as the standard, Total Flavanoid Content that used quercetin as standard, 1,1- diphenyl-2-picrylhydrazyl used the Ascorbic Acid as the standard and Ferric Reducing Ability of Plasma used the Trolox as the standard which method were used for determining antioxidant properties. The procedure gave results of single pickle where lime peel gave higher antioxidant compared to the watermelon peel. While, storage pickle gave result of decreasing antioxidant activity, where weekl > week2 > week3. Then the result of mixed pickled (cooked and fresh pickle), results that the cooked have higher antioxidant activity. Results from formulation, (80 LP: 20 WR >60 LP: 40 WR > 30 LP: 70 WR) showing that the first formulation (80LP: 20WR) have higher antioxidant activity.
format Student Project
author Mohd Zain, Zamlizawati
author_facet Mohd Zain, Zamlizawati
author_sort Mohd Zain, Zamlizawati
title Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain
title_short Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain
title_full Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain
title_fullStr Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain
title_full_unstemmed Evaluation of antioxidant properties in pickled lime and watermelon peels during storage / Zamlizawati Mohd Zain
title_sort evaluation of antioxidant properties in pickled lime and watermelon peels during storage / zamlizawati mohd zain
publisher Faculty of Applied Sciences
publishDate 2010
url http://ir.uitm.edu.my/id/eprint/23136/
http://ir.uitm.edu.my/id/eprint/23136/1/PPb_ZAMLIZAWATI%20MOHD%20ZAIN%20AS%2010_5.pdf
first_indexed 2023-09-18T23:10:08Z
last_indexed 2023-09-18T23:10:08Z
_version_ 1777418747168948224

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