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040 _aDLC
_cUPMin
_dupmin
041 _aeng
090 0 _aLG993.5 2010
_bF62 T56
100 _aTinampay, Joanna Fe S.
_eauthor
_925915
245 _aAntioxidant properties of langkawas (Alpinia galanga) and luyang tapul (Alpinia officinarum) /
_cJoanna Fe S. Tinampay
260 _c2010
300 _a37 leaves.
502 _aThesis (BS Food Technology) -- University of the Philippines Mindanao, 2010
520 3 _aLangkawas (Alpina galanga) and luyang tapul (Alpina officinarum) were evaluated for total phenolics and antioxidant activities using cold water extracts, antioxidant activities were also assessed as affected by boiling using 1, 1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Three boiling durations were investigated: 3 minutes, 5 minutes, and 7 minutes. The total phenolics of langkawas was found to be 0.89 mmol GAE/g extract while that of luyang tapul was 1.46 mmol GAE/ g extract. Evaluation of antioxidant activity of langkawas prior to boiling resulted in a value of 48.42 umol TE/ g extract while for luyang tapul, it was 135. 69 umol TE/ g extract. Upon boiling at the specified durations, langkawas exhibited the hghest increase in antioxidant activity after 5 minutes of boiling with 280.98 umol TE/ extract while luyang tapul exhibited the highest increase in antioxidant activity after boiling for 3 minutes with an activity of 286. 04 umol TE/ g extract. Results of the preliminary investigation on the total flavonoid content of the spices showed a value of 0.04 mmol CE/ g extract while for luyang tapul was 0.06 mmol CE/ g extract. Residual antioxidant activity analysis of the spices using methanol extraction showed that langkawas had 151.23 umol TE/ g extract while luyang tapul had 813 umol TE/ g extract.
650 1 7 _aLangkawas
_925916
650 1 7 _aLuyang tapul
_925917
650 1 7 _aEffect of boiling on the antioxidant activity
_925918
658 _aUndergraduate Thesis
_cFST200,
_2BSFT
905 _aFi
905 _aUP
942 _2lcc
_cTHESIS
999 _c2460
_d2460