The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L)
This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part). This research used Randomized Block Design (RBD) with five groups (leaves, stems, fruit, roots, and mixture of each part o...
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| Format: | Article |
| Language: | English |
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Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2023-09-01
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| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
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| Online Access: | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/21 |
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| _version_ | 1832595630143307776 |
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| author | Tuty Anggraini Busra Al-Hafit Netty Sri Indeswari Daimon Syukri |
| author_facet | Tuty Anggraini Busra Al-Hafit Netty Sri Indeswari Daimon Syukri |
| author_sort | Tuty Anggraini |
| collection | DOAJ |
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This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part). This research used Randomized Block Design (RBD) with five groups (leaves, stems, fruit, roots, and mixture of each part of the plant ) and three treatments (10, 20 and 30 minutes). The analysis for the experiment were the antioxidant activity of each part of the plant by using various incubation time, the antioxidant activity and total polyphenol for each treatment. The results showed that the duration of boiling had a significant effect on total polyphenols but no significant effect on antioxidant activity. The highest total polyphenols were obtained on leaves with 30 min boiling duration (1210.5 mg GAE / g), and the highest antioxidant activity was also obtained on leaves with 30 min boiling time (88.32%).
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| format | Article |
| id | doaj-art-9601447ca9e14e008be2a1d978107fd4 |
| institution | Kabale University |
| issn | 2776-6500 2745-7885 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas |
| record_format | Article |
| series | Andalasian International Journal of Agricultural and Natural Sciences |
| spelling | doaj-art-9601447ca9e14e008be2a1d978107fd42025-01-18T10:11:48ZengLembaga Penelitian dan Pengadian kepada Masyarakat Universitas AndalasAndalasian International Journal of Agricultural and Natural Sciences2776-65002745-78852023-09-01202The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) Tuty Anggraini0Busra Al-HafitNetty Sri IndeswariDaimon SyukriAndalas University This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part). This research used Randomized Block Design (RBD) with five groups (leaves, stems, fruit, roots, and mixture of each part of the plant ) and three treatments (10, 20 and 30 minutes). The analysis for the experiment were the antioxidant activity of each part of the plant by using various incubation time, the antioxidant activity and total polyphenol for each treatment. The results showed that the duration of boiling had a significant effect on total polyphenols but no significant effect on antioxidant activity. The highest total polyphenols were obtained on leaves with 30 min boiling duration (1210.5 mg GAE / g), and the highest antioxidant activity was also obtained on leaves with 30 min boiling time (88.32%). https://chipset.fti.unand.ac.id/index.php/aijans/article/view/21ciplukan (Physalis angulata .L)boilingpolyphenolantioxidantsyrup |
| spellingShingle | Tuty Anggraini Busra Al-Hafit Netty Sri Indeswari Daimon Syukri The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) Andalasian International Journal of Agricultural and Natural Sciences ciplukan (Physalis angulata .L) boiling polyphenol antioxidant syrup |
| title | The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) |
| title_full | The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) |
| title_fullStr | The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) |
| title_full_unstemmed | The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) |
| title_short | The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) |
| title_sort | effect of boiling time on polyphenol compounds and antioxidant activity of ciplukan physalis angulata l |
| topic | ciplukan (Physalis angulata .L) boiling polyphenol antioxidant syrup |
| url | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/21 |
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