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Extraction and stability analysis of antioxidant activity from Stenochlaena palustris |
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| รหัสดีโอไอ | |
| Title | Extraction and stability analysis of antioxidant activity from Stenochlaena palustris |
| Creator | Della Rahmawati Nadia Amanda Rifky Abdullah Muzi Marpaung |
| Contributor | Department of Food Technology, Faculty of Life Science and Technology, Swiss German University Indonesia |
| Publisher | Mahasarakham University |
| Publication Year | 2560 |
| Keyword | Stenochlaena palustris antioxidant activity extraction stability |
| Abstract | Stenochlaena palustris is an edible fern from Blechnaceae family known as the one of natural antioxidant sources. Antioxidant is a compound with molecular structure that is able to donor its electron to free radical molecules and terminate the chain reaction of free radicals. Antioxidant has a function to prevent various diseases caused by oxidative stress. Our bodies will be healthier if vegetables and fruits with high antioxidant content are sufficiently consumed. The aims of this research were to determine the proper maceration solvent to obtain S. palustris extract with highest antioxidant activity and to analyze the antioxidant stability through different temperatures, pH, light condition, and time of the extract S. palustris from the selected solvent. The solvent used are ethanol 70% and distilled water with three different extraction times, 12, 24, and 48 hours at room temperature. It is revealed that maceration using distilled water for 48 hours had the highest antioxidant activity compared to other extraction samples using DPPH assay. The extract with highest antioxidant activity was observed through stability test with different temperatures (50C, 300C, 500C, 700C, 900C), pH (4, 5, 6, 7), and light conditions (dark and bright). The stability test revealed that the antioxidant activity, total phenolic and flavonoids content of the selected extract on pH 4 and 5 stored at 700C was more stable than the other conditions. |
