Effect of extraction on polyphenol content, antioxidant activity and pH in pegaga (centella asiatica) extract

• Main Authors: Ong, Hooi Yung, Mohamad Yusof Maskat,, Wan Aida Wan Mustapha,
• Format: Article
• Language: English
• Published: Universiti Kebangsaan Malaysia 2010
• Online Access: http://journalarticle.ukm.my/7399/1/01_Md_Yeaminhossain.pdf; http://journalarticle.ukm.my/7399/; http://www.ukm.my/jsm/english_journals/vol39num5_2010/contentsVol39num5_2010.html

This study was carried out to determine the effect of temperature (50, 70 and 90 oC) and heating time (15, 30 and 90 minutes) during the extraction of pegaga and also to compare the effect of extraction using heat and non-heat methods. Parameters measured were total polyphenol content, antioxidant a...