Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood

This study was aimed to compare the total phenolic activity in bark of three different forms of cinnamon bark which is fresh cinnamon, dried cinnamon and powder cinnamon were used in this study. The barks are taken in edible portion and were extracted using ethanol. The antioxidant properties are de...

Full description

Bibliographic Details
Main Author:	Che Mahmood, Nur Sharene
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2010
Subjects:	Organic chemistry Biotechnology
Online Access:	http://ir.uitm.edu.my/id/eprint/23143/ http://ir.uitm.edu.my/id/eprint/23143/1/PPb_NUR%20SHARENE%20CHE%20MAHMOOD%20AS%2010_5.pdf

id	uitm-23143
recordtype	eprints
spelling	uitm-231432019-02-25T04:52:56Z http://ir.uitm.edu.my/id/eprint/23143/ Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood Che Mahmood, Nur Sharene Organic chemistry Biotechnology This study was aimed to compare the total phenolic activity in bark of three different forms of cinnamon bark which is fresh cinnamon, dried cinnamon and powder cinnamon were used in this study. The barks are taken in edible portion and were extracted using ethanol. The antioxidant properties are detected using total phenolic compound (TPC) and analysis of antioxidant activity by scavenging of 1, 1-diphenyl 2-picrylhydrazyl (DPPH). The total phenolic content of cinnamon bark was in the following order of fresh bark> dried bark > powder bark. The total phenolics (mg/100g) are 9.86, 8.22 and 5.78 respectively in descending order. The results of the study revealed that the maturation cause a significant increase in total phenolic content. Fresh bark showed the highest total phenolic content followed by dried bark and powder bark. Analysis of antioxidant activity by using DPPH method also showed the same result of the order of cinnamon bark which is fresh cinnamon (11.6667 µM TE/g fresh mass), dried cinnamon (8.3333 µM TE/g fresh mass) and powder cinnamon (6.6667 µM TE/g fresh mass). In view of this it can be concluded that total phenolic contents are different between the three form samples of cinnamon. Faculty of Applied Sciences 2010 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/23143/1/PPb_NUR%20SHARENE%20CHE%20MAHMOOD%20AS%2010_5.pdf Che Mahmood, Nur Sharene (2010) Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood. [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	Organic chemistry Biotechnology
spellingShingle	Organic chemistry Biotechnology Che Mahmood, Nur Sharene Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood
description	This study was aimed to compare the total phenolic activity in bark of three different forms of cinnamon bark which is fresh cinnamon, dried cinnamon and powder cinnamon were used in this study. The barks are taken in edible portion and were extracted using ethanol. The antioxidant properties are detected using total phenolic compound (TPC) and analysis of antioxidant activity by scavenging of 1, 1-diphenyl 2-picrylhydrazyl (DPPH). The total phenolic content of cinnamon bark was in the following order of fresh bark> dried bark > powder bark. The total phenolics (mg/100g) are 9.86, 8.22 and 5.78 respectively in descending order. The results of the study revealed that the maturation cause a significant increase in total phenolic content. Fresh bark showed the highest total phenolic content followed by dried bark and powder bark. Analysis of antioxidant activity by using DPPH method also showed the same result of the order of cinnamon bark which is fresh cinnamon (11.6667 µM TE/g fresh mass), dried cinnamon (8.3333 µM TE/g fresh mass) and powder cinnamon (6.6667 µM TE/g fresh mass). In view of this it can be concluded that total phenolic contents are different between the three form samples of cinnamon.
format	Student Project
author	Che Mahmood, Nur Sharene
author_facet	Che Mahmood, Nur Sharene
author_sort	Che Mahmood, Nur Sharene
title	Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood
title_short	Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood
title_full	Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood
title_fullStr	Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood
title_full_unstemmed	Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood
title_sort	determination of total phenolic content and antioxidant activity in bark of cinnamon (cinnamomum verwri) / nur sharene che mahmood
publisher	Faculty of Applied Sciences
publishDate	2010
url	http://ir.uitm.edu.my/id/eprint/23143/ http://ir.uitm.edu.my/id/eprint/23143/1/PPb_NUR%20SHARENE%20CHE%20MAHMOOD%20AS%2010_5.pdf
first_indexed	2023-09-18T23:10:09Z
last_indexed	2023-09-18T23:10:09Z
_version_	1777418748205989888

Determination of total phenolic content and antioxidant activity in bark of cinnamon (Cinnamomum Verwri) / Nur Sharene Che Mahmood

Similar Items