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Antioxidant Properties in Rhodomyrtus Tomentosa (Kemunting) Leaves,
Branches and Root Extracted Using Ultrasonic-Ethanol Assisted Technique
Anis Amirah Binti Jamaluddin
Supervisor: Dr. Mohamad Khairi Bin Mohd Zainol
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The aim of the study is to determine the antioxidant activities from leaves, branches and
roots of Rhodomyrtus tomentosa (Kemunting). This study will utilize the ultrasonicethanol
assisted technique to extract and evaluate the antioxidant compound. The
antioxidant activity will be determined using FRAP, FTC and TBA assay. All extracts are
expected to show strong antioxidant activity in TBA and FTC test. This study will also
determine the total phenolic content and total flavonoid content. The results suggest that
a good recovery of phenolic compound from leaves may be achieved at 40℃ with solvent
ratio of 30:1 and ethanol concentration of 80% (v/v). It is also expected that the highest
TPC and TFC will be present in leaves. The results suggest that Kemunting leaves extract
can serve as a potent antioxidant. Thus, this study will serve to give new knowledge
about their benefits regarding antioxidant in three parts of Kemunting.
1307 | UMT UNDERGRADUATE RESEARCH DAY