Optimization of extraction of antioxidants from lamiaceae sp. by boiling

This research is conducted to study the effects of temperature and time of boiling in the extraction of antioxidants from ati-ati (Lamiaceae sp.) plants. In this research, there are two major objectives which are the study of the effect on antioxidants activity of ati-ati (Lamiaceae sp.) plants extr...

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Main Author:	Muhammad Affiq Saufi, Nordin
Format:	Undergraduates Project Papers
Language:	English
Published:	2010
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/3186/ http://umpir.ump.edu.my/id/eprint/3186/ http://umpir.ump.edu.my/id/eprint/3186/1/CD5588_MUHAMMAD_AFFIQ_SAUFI_NORDIN.pdf

id	ump-3186
recordtype	eprints
spelling	ump-31862015-03-03T07:59:52Z http://umpir.ump.edu.my/id/eprint/3186/ Optimization of extraction of antioxidants from lamiaceae sp. by boiling Muhammad Affiq Saufi, Nordin TP Chemical technology This research is conducted to study the effects of temperature and time of boiling in the extraction of antioxidants from ati-ati (Lamiaceae sp.) plants. In this research, there are two major objectives which are the study of the effect on antioxidants activity of ati-ati (Lamiaceae sp.) plants extraction conducted by repeated boiling and the study of scale up and optimization of the antioxidants extraction from ati-ati (Lamiaceae sp.) plants. In the scale up and optimization study, the experiments were conducted under different levels of two variables of temperature (50, 75 and 100 oC) and time (60, 105 and 150 minutes). In the repeated boiling study, the levels of temperature and time used are at the optimum condition only which are at 100 oC and 150 minutes. The method used to analyze antioxidants levels was 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay. Antioxidants activity assay are based on measurement of the loss of DPPH colour at wavelength of 517 nm monitored via UV-VIS spectrophotometers. The percentage of the DPPH remaining is calculated as % antioxidant activity. In order to determine the optimum condition of the antioxidants activity, several mathematical method were used such as the 22 factorial experiments and using linear regression. In the use of Yates‟ method, the calculation has proved that temperature has contributed to the biggest main effect on antioxidants activity while the interactive effect of temperature and time on antioxidant yield is also significant. For the linear regression method, the coefficients a₁ to a₂ that are obtained from calculation are small compared to the constant a₀. The area investigated is a plateau which may contain the maximum yield of antioxidants activity. 2010-12 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/3186/1/CD5588_MUHAMMAD_AFFIQ_SAUFI_NORDIN.pdf Muhammad Affiq Saufi, Nordin (2010) Optimization of extraction of antioxidants from lamiaceae sp. by boiling. Faculty of Chemical & Natural Resources Engineering , Universiti Malaysia Pahang . http://iportal.ump.edu.my/lib/item?id=chamo:58142&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Muhammad Affiq Saufi, Nordin Optimization of extraction of antioxidants from lamiaceae sp. by boiling
description	This research is conducted to study the effects of temperature and time of boiling in the extraction of antioxidants from ati-ati (Lamiaceae sp.) plants. In this research, there are two major objectives which are the study of the effect on antioxidants activity of ati-ati (Lamiaceae sp.) plants extraction conducted by repeated boiling and the study of scale up and optimization of the antioxidants extraction from ati-ati (Lamiaceae sp.) plants. In the scale up and optimization study, the experiments were conducted under different levels of two variables of temperature (50, 75 and 100 oC) and time (60, 105 and 150 minutes). In the repeated boiling study, the levels of temperature and time used are at the optimum condition only which are at 100 oC and 150 minutes. The method used to analyze antioxidants levels was 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay. Antioxidants activity assay are based on measurement of the loss of DPPH colour at wavelength of 517 nm monitored via UV-VIS spectrophotometers. The percentage of the DPPH remaining is calculated as % antioxidant activity. In order to determine the optimum condition of the antioxidants activity, several mathematical method were used such as the 22 factorial experiments and using linear regression. In the use of Yates‟ method, the calculation has proved that temperature has contributed to the biggest main effect on antioxidants activity while the interactive effect of temperature and time on antioxidant yield is also significant. For the linear regression method, the coefficients a₁ to a₂ that are obtained from calculation are small compared to the constant a₀. The area investigated is a plateau which may contain the maximum yield of antioxidants activity.
format	Undergraduates Project Papers
author	Muhammad Affiq Saufi, Nordin
author_facet	Muhammad Affiq Saufi, Nordin
author_sort	Muhammad Affiq Saufi, Nordin
title	Optimization of extraction of antioxidants from lamiaceae sp. by boiling
title_short	Optimization of extraction of antioxidants from lamiaceae sp. by boiling
title_full	Optimization of extraction of antioxidants from lamiaceae sp. by boiling
title_fullStr	Optimization of extraction of antioxidants from lamiaceae sp. by boiling
title_full_unstemmed	Optimization of extraction of antioxidants from lamiaceae sp. by boiling
title_sort	optimization of extraction of antioxidants from lamiaceae sp. by boiling
publishDate	2010
url	http://umpir.ump.edu.my/id/eprint/3186/ http://umpir.ump.edu.my/id/eprint/3186/ http://umpir.ump.edu.my/id/eprint/3186/1/CD5588_MUHAMMAD_AFFIQ_SAUFI_NORDIN.pdf
first_indexed	2023-09-18T21:57:18Z
last_indexed	2023-09-18T21:57:18Z
_version_	1777414164468203520

Optimization of extraction of antioxidants from lamiaceae sp. by boiling

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