Evaluation of Antioxidant Activity from Different Plant Parts of Senduduk Herb: Extraction Conditions Optimization of Selected Plant Part
| Autor: | Nor Helya Iman Kamaludin, Nor Syahida Adila Jaafar |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Antioxidant
food.ingredient Central composite design Chemistry 030503 health policy & services medicine.medical_treatment Extraction (chemistry) Berry Solvent 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine food Chemical engineering lcsh:TA1-2040 Herb medicine Acetone 030212 general & internal medicine Food science Response surface methodology 0305 other medical science lcsh:Engineering (General). Civil engineering (General) |
| Zdroj: | MATEC Web of Conferences, Vol 97, p 01101 (2017) |
| Popis: | This work reports a study on evaluation of antioxidant properties from flower of Senduduk herb. Natural occurring antioxidant was mostly preferred due to their little or no toxicity compared to the synthetic antioxidants which posses carcinogenic effects. Extraction was done on selected plant parts of Sendududk herb including leaves, stem, flower and berry parts to evaluate their antioxidant potentiality. Flower part of Sendudk herb extracted using acetonic solvent promotes highest antioxidant activity which is 93.97 ± 1.38 % as compared to leaves (92.20 ± 0.20 %), stem (47.94 ± 1.42%) and berry (92.88 ± 0.63%) using the same extracting solvent. Thus, Senduduk flower was chosen to be continued with screening and optimization process. Single factor experiment using the one factor at a time (OFAT) method was done to study the effect of each extraction parameter that was solid to solvent ratio, temperature and solvent concentration. The extraction condition in each parametric study which results in highest antioxidant activity was used as the middle level of optimization process using Response Surface Methodology (RSM) coupled with Central Composite Design (CCD). The optimum condition was at 1:20 solid to solvent ratio, 64.61°C temperature and 80.24% acetone concentration which result in antioxidant activity of 96.53%. The verification of RSM showed that the model used to predict the antioxidant activity was valid and adequate with the experimental parameters. |
| Databáze: | OpenAIRE |
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