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The Effect Of Fermentation Stages On Antioxidant Activity, Phenolics<br />

Compound And Flavonoids Of Colubrina Asiatica (Peria Pantai) Tea<br />

Nurul A’fifah Binti Mahazan<br />

Supervisor: Dr. Zamzahaila Binti Mohd Zin<br />

Bachelor of Food Science (Food Technology)<br />

School of Food Science and Technology<br />

Peria pantai or peria laut with a scientific name, Colubrina asiatica (C. asiatica ) family of<br />

Rhamnaceae can be found in Southeast Asia. It has a long shrub and climbing plant. It<br />

called latherleaf due to its ability to produce lather in water. It is recognized to improve<br />

the digestion and used in treatment of stabilizing blood pressure and control diabetes.<br />

This study will be conducted to evaluate and compare the effects of various fermentation<br />

stages of C. asiatica tea on antioxidant activity, phenolics and flavonoids content. The<br />

tea samples comprises of dried (unfermented), green ( least fermented), oolong (semi<br />

fermented) and black (full fermented). Hot distilled water used as a of extraction solvent.<br />

The antioxidant activity will be determined using Free radical scavenging activity (DPPH),<br />

Ferric Reducing antioxidant potential (FRAP), Ferric Thiocyanate (FTC) and Thiobarbituric<br />

acid (TBA). Folin Ciocalteu method and High Performance Liquid Chromatography (HPLC)<br />

will be used to determine phenolics and total flavonoids content respectively. C. asiatica<br />

can be one source of natural antioxidant and can be utilized as a nutraceutical.<br />

1283 | UMT UNDERGRADUATE RESEARCH DAY

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