Study on the stability of antioxidant and anti u-glucosidase activities using soaking treatments in Okra (abelmoschus esculentus l.) Mucilage extraction

Ellyn, Ellyn (2014) Study on the stability of antioxidant and anti u-glucosidase activities using soaking treatments in Okra (abelmoschus esculentus l.) Mucilage extraction. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Okra fruit (Abelmoschus esculentus L.) especially its mucilaginous properties has been reported to have various health benefits include antioxidant and anti-diabetic properties. This research was aimed to investigate the stability of antioxidant and anti a-glucosidase activities (as one of antidiabetic activities) of okra mucilage through several soaking treatments in term optimizing mucilage extraction as well. Okra fruit and its peel are used and soaked with water in several soaking conditions: time (1, 4, 8, and 12 h); temperature (room and refrigerator temperature); and ratio offruit:water (1:3 and 1:6). Analysis of yield percentage, flavonoid Content, free radical scavenging activity and anti a¬glucosidase activity were observed. The highest antioxidant activity of the sample was found in the extracting methods of 12 h in refrigerator temperature with soaking ratio of 1:6 (897.26+ 19.67 mg/L) while for anti a-glucosidase activity was found in extracting methods of 12 h in refrigerator temperature with soaking ratio of 1:3 (525.92 ± 40.75 mg/L). The stability of antioxidant and anti a¬glucosidase activities of okra mucilage might be influenced by the extracted flavonoid content and other active components.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Ellyn, EllynNIM03420100044LEX_COOL07@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorNatania, NataniaNIDN0313098401UNSPECIFIED
Uncontrolled Keywords: Antioxidant ; anti a-glucosidase ; mucilage extraction ; okra fruit
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: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:54
Last Modified: 22 Jul 2020 04:25
URI: http://repository.uph.edu/id/eprint/1628

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