Effect of extraction method of antioxidant characteristics of sappanwood (caesalpinia sappanl.)Heartwood extract and its incorporation into herbal tea

Tjoa, Andreas (2012) Effect of extraction method of antioxidant characteristics of sappanwood (caesalpinia sappanl.)Heartwood extract and its incorporation into herbal tea. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (420kB)
[img] Text (Abstract)
Abstract.pdf

Download (115kB)
[img] Text (ToC)
ToC.pdf

Download (127kB)
[img] Text (Chapter1)
Chapter1.pdf
Restricted to Repository staff only

Download (125kB)
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Repository staff only

Download (236kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Repository staff only

Download (331kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Repository staff only

Download (461kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Repository staff only

Download (127kB)
[img] Text (Bibliography)
Bibliography.pdf

Download (129kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only

Download (961kB)
[img] Text (Publication Agreement)
Publication-Agreement.pdf

Download (399kB)

Abstract

Sappanwood(Caesalpinia sappan L.) is a potential functional food ingredient, and the production of extract is expected to increase the potency of its usage. This research was aimed to study the effect of extraction method on antioxidant characteristics of sappanwood heartwood extracts and their incorporationinto herbal tea. Sappanwood heartwood was extracted using maceration and reflux with varying temperature and time regimes. The crude extracts were subjected toantioxidant activity, total phenolics, total tannin, total flavonoid, and colorimetric tests.One best candidate in terms of antioxidant activity from each extraction method was qualitatively assayed for the phytochemical constituents and incorporatedinto herbal tea.Maceration at 35 oC for 2 days and reflux at 90 oC for 3 hours resulted in extract with best antioxidant activity of IC50 = 9.7054 and 7.6963 mg/L, respectively. The extracts were incorporated at varying concentrations in replacement of conventional bulk heartwood which served as a control, and were analyzed for their antioxidant activity. Linear regressions were used to estimate the amount of extractneeded for each to achieve equal amount of antioxidant activity to the control. Extract concentrations of 0.3612 g/2.5 L and 0.3420 g/2.5 L were required for macerated and refluxed extracts respectively to achieve equal antioxidant activity to the control containing 22.5 g of bulk heartwood in 2.5 L of herbal tea formulation. The resultant product equivalents and control were then subjected to hedonic test and colorimetric test.Extract-incorporated formulations showed lighter yellowred color and significantly higher color preference as compared to the control, but with no significant difference in terms of overall acceptance

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Tjoa, AndreasNIM03420080093UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Thesis advisorManuel, JeremiaUNSPECIFIEDUNSPECIFIED
Additional Information: NIM 03420080093
Uncontrolled Keywords: Sappanwood heartwood, Caesalpinia sappan L., extract, maceration, reflux, antioxidant, herbal tea
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:41
Last Modified: 14 Oct 2020 08:41
URI: http://repository.uph.edu/id/eprint/1372

Actions (login required)

View Item View Item