Tjendra, Dennis (2014) Identification of Antioxidant Components Through Multi Stages Extraction of The Petals from Clitoria Ternatea. Bachelor thesis, Swiss German University.
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Abstract
The total antioxidant and phenolic content of the butterfly pea petals extracted through multi-stages extraction of hexane, acetone, ethanol, methanol and water were observed. Ethanol was able to extract the most total soluble solid from the butterfly pea flower. Hexane extract showed the most potent antioxidant activity, followed by acetone, water, methanol and ethanol extract respectively. The total phenol content in hexane extract needs further purification due to the poor solubility in aqueous solution. The most total phenol content was extracted by acetone, followed by water, methanol and ethanol respectively. There was a high correlation between total phenol content and antioxidant activity. Antioxidant compounds were identified in all extracts except the hexane extract. Four antioxidant compounds were identified, namely kaempferol, luteolin, quercetin and delphinidin.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Butterfly Pea Flower, Sequential Extraction, Antioxidant Activity, Total Phenol Content, Liquid Chromatography, Mass Spectroscopy |
| Subjects: | Q Science > QK Botany > QK898 Anthocyanins T Technology > TP Chemical technology > TP156 Extraction (Chemistry) T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Faisal Ifzaldi |
| Date Deposited: | 28 Jun 2021 16:39 |
| Last Modified: | 28 Jun 2021 16:39 |
| URI: | http://repository.sgu.ac.id/id/eprint/2048 |
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