Synthesis of zinc oxide nanoparticles using pericarps and seeds of mangosteen and evaluation of its characteristics and free radical scavenging activity

Sutanto, Wiliyanti (2017) Synthesis of zinc oxide nanoparticles using pericarps and seeds of mangosteen and evaluation of its characteristics and free radical scavenging activity. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

The biosynthesis of nanoparticles from plants is one of the current and emerging research in food technology. Mangosteen (Garcinia mangostana L.) has been found to contain various secondary metabolites such as prenylated and oxygenated xanthones. The aim of this research was to synthesize nanoparticles from mangosteen pericarps and seeds using different types of pure polar solvent; methanol, ethanol and acetone. The extracts were analyzed for the extraction yield, amount of dry matter, total phenolic and flavonoid content, and the free radical scavenging activity to assess the effect of solvent. The extracts were then used for the synthesis of zinc oxide nanoparticles (ZnO-NPs), and then further analyzed for the amount and free radical scavenging activity. Results show that ZnO-NPs synthesized from mangosteen pericarps extracted by methanol had the highest yield of ZnO-NPs (103.8016%g±0.1595) and free radical scavenging activity of 41876.77 g/mL±401.32 with size of 22.32 nm. There was no significant difference after calcination since the free radical scavenging activity decreased as temperature increases. However, the best temperature was 100ºC since it produced the highest free radical scavenging activity (71054.96 g/mL±3.09), compared to 300ºC and 500ºC, with size of 29.82 nm

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sutanto, WiliyantiNIM00000002886WILIYANTI129S@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorHalim, YuniwatyNIDN0303068501UNSPECIFIED
Additional Information: NIM 00000002886
Uncontrolled Keywords: Mangosteen, pericarps, seeds, free radical scavenging activity, zinc oxide nanoparticles
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:51
Last Modified: 22 Jul 2020 07:37
URI: http://repository.uph.edu/id/eprint/1554

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