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Effect of Extraction Solvent on Total Phenolic Content, Total Flavonoid
Content and Antioxidant Activity of Curry Leaves (Murraya koenigii)
Siti Ameerah Diyana Binti Jamal
Supervisor: Dr. Zamzahaila Binti Mohd Zin
Bachelor of Food Science (Food Services and Nutrition)
School of Food Science and Technology
Curry leaves (Murraya koenigii), a common spice in cooking, is also used as medicine due
to its good antioxidant properties. In this study, curry leaves will be investigated for their
total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity as
affected by the factor of extraction solvent of water and various ethanol concentrations
(40%, 80% and 100%). TPC of the curry leaves will be determined by using Folin-
Ciocalteu reagent assay while TFC will be determined based on the aluminium choride
colometric assay. The determination of antioxidant will be done by using the 2,2-diphenyl-
1-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP)
assay, ferric thiocyanate (FTC) and thiobarbituric acid (TBA) tests. It is expected that the
extract obtained by the various ethanol concentration will show a generally high total of
antioxidant activity, TPC and TFC. The result obtained will give an optimal extraction
condition for the curry leaves which can be useful as a natural antioxidant source in
dietary and medical application.
1210 | UMT UNDERGRADUATE RESEARCH DAY