Elucidating antioxidant properties of Maman Leaves to its pickled form

Izziaty Liyana Mat Ali, (2016) Elucidating antioxidant properties of Maman Leaves to its pickled form. [Undergraduate Final Year Project Report] (Submitted)

Full text not available from this repository.

Abstract

Since there is no study on the antioxidant properties of pickled maman, the effects of pickled Cleome gynandra to its fresh form on the total phenolic content, total flavonoid content and antioxidant activities were investigated. Antioxidant assays; mainly FRAP, ABTS and DPPH were used to investigate different pickling time of maman (1 day, 3 days. 1 week and 2 weeks) and fresh maman. The total phenolic content (TPC) and total flavonoid content (TFC) were determined using a spectrophotometric technique, based on the Folin-Ciocalteau reagent and aluminium chloride colometric method, respectively. TPC assay showed a significance difference among all samples except for 2 weeks pickled and fresh maman, TFC assay showed a significance difference among all groups of sample exceptfor 3 days pickled and 1 week pickled, ABTS and FRAP assay illustrated a significance difference between all samples respectively while DPPH assay was significance among all samples except 3 days pickled and 2 weeks pickled. Overall, the finding was significant at (p < 0.05). The result indicated that pickling at 2 weeks was relatively good method for the preservation in context of antioxidant properties and potential for maman.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 24 Aug 2016 01:04
Last Modified: 12 Feb 2017 07:34
URI: http://umkeprints.umk.edu.my/id/eprint/5683
Repository Statistic: View Download Statistic

Actions (login required)

View Item View Item