Antioxidant properties: effects of solid-to-solvent ratio on antioxidant compounds and capacities of pegaga (Centella asiatica)

Citation

Tan, P. W. and Tan, Chin Ping and Ho, Chun Wai (2011) Antioxidant properties: effects of solid-to-solvent ratio on antioxidant compounds and capacities of pegaga (Centella asiatica). International Food Research Journal, 18 (2). pp. 557-562. ISSN 1985-4668; ESSN: 2231-7546

Abstract

The objective of this study was to evaluate the effects of solid-to-solvent ratio (1:5, 1:10, 1:15 and 1:20) on the extraction of phenolic compounds (TPC and TFC) and antioxidant capacity (ABTS and DPPH radical scavenging capacity) of C. asiatica. Solid-to-solvent ratio 1:15 was the optimum condition for extraction of phenolic compounds (TPC and TFC) with a value of 967.2 mg GAE/100 g DW and 908.3 mg CE/100 g DW, respectively and exhibited high antioxidant capacities (ABTS and DPPH radical scavenging capacities) with a value of 0.8133 mM and 2.0945 mM, respectively. TPC was positively and strongly correlated with ABTS and DPPH (r=0.808 and r=0.859, respectively) under the effects of solid-to-solvent ratio as compared to TFC, positively and moderately correlated (r=0.590, r=0.663) with ABTS and DPPH.

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Official URL or Download Paper: http://www.ifrj.upm.edu.my/18%20%2802%29%202011/%2...

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
Publisher:	Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords:	Antioxidant capacities stability; Antioxidants; Pegaga (Centella asiatica); Phenolic compounds
Depositing User:	Najah Mohd Ali
Date Deposited:	27 Nov 2015 04:05
Last Modified:	27 Nov 2015 04:05
URI:	http://psasir.upm.edu.my/id/eprint/40713
Statistic Details:	View Download Statistic

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