Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, 100 and 120°C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100°C but dropped when the extraction temperature was raised to 120°C. Two hours boiling time gave the highest antioxidant activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the best boiling temperature and time will guide the future research in preserving antioxidant content of the plant when processing by boiling.
The total antioxidants content in five Lamiaceae plants were examined. Fresh Plecranthus amboinicus Lour. Indonesia leaves were collected from Jakarta, Indonesia and leaves of Plecranthus amboinicus Lour. Malaysia, Pogostemon cablin Benth., Solenostemon scutellariodes Red and Solenostemon scutellariodes Mix Colour were collected from Kuantan, Malaysia. Leaves were freeze-dried, ground and extracted using methanol. The extracted leaves were determined the scavenging activity of the stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay. Results showed that the P. cablin Benth. leaves exhibited the significant (p<0.05) highest degree of antioxidant activity (63.18%). It was followed by S. scutellariodes Red (54.81%) and S. scutellariodes Mix Colour (50.44%) which both showed significant differences (p<0.05). Both of the P. amboinicus Lour. Malaysia and P. amboinicus Lour. Indonesia displayed the lowest degree of antioxidant activity (p>0.05), i.e 47.07% and 45.38%, respectively. The P. cablin Benth. showed the total phenols (7.64 mg/g fw) but insignificant with the P. amboinicus Lour. Indonesia (7.42 mg/g fw), S. scutellariodes Red (7.32 mg/g fw) and P. amboinicus Lour. Malaysia (7.23 mg/g fw). Only the S. scutellariodes Mix Colour showed significantly (p?0.05) compared total phenols (5.64 mg/g fw). This research provided a chemical basis for some of the health benefits claimed for in folk medicine and warrant further studies to develop it as a natural functional food.
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