Ideal extraction temperature for antioxidants from holy basil and bunching onion

• Main Authors: Khattak, Muhammad Muzaffar Ali Khan, Zainal Abidin, Adlina, Azahari, Nuraniza
• Format: Article
• Language: English; English; English
• Published: 2018
• Subjects: TX341 Nutrition. Foods and food supply
• Online Access: http://irep.iium.edu.my/61720/19/61720_Ideal%20extraction%20temperature%20for%20antioxidants_article.pdf; http://irep.iium.edu.my/61720/14/61720_Ideal%20extraction%20temperature%20for%20antioxidants%20from%20holy%20basil%20and%20bunching%20onion_Scopus.pdf; http://irep.iium.edu.my/61720/25/61720_Ideal%20extraction%20temperature%20for%20antioxidants_wos.pdf; http://irep.iium.edu.my/61720/; http://www.mattioli1885journals.com/index.php/progressinnutrition/index

This study aimed to determine ideal temperature for antioxidants from holy basil and bunching onion. Holy Basil (Ocimum Tenuiflorum) and Onion (Allium Fistulosum) were extracted with various temperatures ranging from 75 – 100 °C with two solvents i.e. methanol and water (room temperature & boili...