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Evaluation of Antioxidant Properties in Rhodomyrtus tomentosa (Kemunting)
Leaves, Branches and Roots Extracted Using Ultrasonic-Methanol Assisted
Method
Marini Syafinaz Binti Mahadi
Supervisor: Dr. Mohd Khairi bin Mohd Zainol
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
This study will explore the antioxidant properties of three different parts (leaves, branches
and roots) of Rhodomyrtus tomentosa (Kemunting) or rose myrtle using ultrasonicmethanol
assisted extraction. The study will utilize FTC, TBA and FRAP to measure the
antioxidant activities. On the other hand, TPC, FTC and HPLC (for individual phenolic) will
be used to quantify the antioxidant compound in Kemunting. All extracts are expected to
show strong antioxidant activity in the TBA and FTC tests, with percent inhibition range
from 90.70% to 97.78%, respectively. It can be expected that the highest TPC and TFC
will be found in the leaves. The results will suggest that Kemunting leaves extract can
serve as a potent antioxidant to replace the artificial antioxidant. Thus, it will provide a
new platform to new knowledge regarding antioxidant in three parts of Kemunting.
1251 | UMT UNDERGRADUATE RESEARCH DAY