Evaluation of physicochemical and antioxidant activity of Rosa Damascena and Osmanthus Fragrans infused rambutan vinegar

The antioxidant benefits of Rambutan (Nephelium lappaceum) vinegar are not widely known and also the vinegar in the market shows unappealing physical properties such as its colour and smell, resultantly, fails to attract consumers' attention. Dried edible flower such as Rose (Rosa damascena) an...

Full description

Saved in:
Bibliographic Details
Main Author: Loh Huey Qi
Format: Undergraduate Final Project Report
Published: 2022
Online Access:http://discol.umk.edu.my/id/eprint/13521/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.umk.eprints.13521
record_format eprints
spelling my.umk.eprints.135212023-07-13T10:18:00Z http://discol.umk.edu.my/id/eprint/13521/ Evaluation of physicochemical and antioxidant activity of Rosa Damascena and Osmanthus Fragrans infused rambutan vinegar Loh Huey Qi The antioxidant benefits of Rambutan (Nephelium lappaceum) vinegar are not widely known and also the vinegar in the market shows unappealing physical properties such as its colour and smell, resultantly, fails to attract consumers' attention. Dried edible flower such as Rose (Rosa damascena) and Osmanthus (Osmanthus fragrans) infused vinegar have yet to be released in the Malaysian market and its benefits is not widely known. DPPH assay was used to determine the antioxidant activity, Folin-Ciocalteua's method was used to determine total phenolic content, aluminium chloride colorimetric method was used to determine total flavonoid content and AOAC pH differential method was used to measure anthocyanin pigment of flower infused Rambutan Vinegar (RV). The physicochemical properties such as the colour analysis, pH, total soluble solid (TSS), acetic acid content and antioxidant activity of Rose infused Rambutan Vinegar (RVR) and Osmanthus infused Rambutan Vinegar (RVO) show differences when compared to RV. Antioxidant activity of RVR and RVO shows significance increase compared to RV. The antioxidant activity of RV(3 g Rose) at Week 2 (68.37%) is higher than RV(1 g Osmanthus) at Week 2 (29.92%). The total phenolic content, total flavonoid content and anthocyanin pigment of RVR and RVO shows significant increase compared to RV. RV(3 g Rose) at Week 2 shows the highest total phenolic content (152.29 GAE lig/mL) and highest anthocyanin pigment (1.89 C3G mg/L) whereas RV(1 g Osmanthus) at Week 2 shows the highest total flavonoid content (1.79 QE mg/mL). To summarise, the best concentration of edible flowers infused in RV and time of infusion for RVR is RV(3 g Rose) at Week 2 and RVO is (RV(1 g Osmanthus) at Week 2. Keywords: infused vinegar, colour, physicochemical properties, antioxidant properties 2022 Undergraduate Final Project Report NonPeerReviewed Loh Huey Qi (2022) Evaluation of physicochemical and antioxidant activity of Rosa Damascena and Osmanthus Fragrans infused rambutan vinegar. Final Year Project thesis, Universiti Malaysia Kelantan.
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description The antioxidant benefits of Rambutan (Nephelium lappaceum) vinegar are not widely known and also the vinegar in the market shows unappealing physical properties such as its colour and smell, resultantly, fails to attract consumers' attention. Dried edible flower such as Rose (Rosa damascena) and Osmanthus (Osmanthus fragrans) infused vinegar have yet to be released in the Malaysian market and its benefits is not widely known. DPPH assay was used to determine the antioxidant activity, Folin-Ciocalteua's method was used to determine total phenolic content, aluminium chloride colorimetric method was used to determine total flavonoid content and AOAC pH differential method was used to measure anthocyanin pigment of flower infused Rambutan Vinegar (RV). The physicochemical properties such as the colour analysis, pH, total soluble solid (TSS), acetic acid content and antioxidant activity of Rose infused Rambutan Vinegar (RVR) and Osmanthus infused Rambutan Vinegar (RVO) show differences when compared to RV. Antioxidant activity of RVR and RVO shows significance increase compared to RV. The antioxidant activity of RV(3 g Rose) at Week 2 (68.37%) is higher than RV(1 g Osmanthus) at Week 2 (29.92%). The total phenolic content, total flavonoid content and anthocyanin pigment of RVR and RVO shows significant increase compared to RV. RV(3 g Rose) at Week 2 shows the highest total phenolic content (152.29 GAE lig/mL) and highest anthocyanin pigment (1.89 C3G mg/L) whereas RV(1 g Osmanthus) at Week 2 shows the highest total flavonoid content (1.79 QE mg/mL). To summarise, the best concentration of edible flowers infused in RV and time of infusion for RVR is RV(3 g Rose) at Week 2 and RVO is (RV(1 g Osmanthus) at Week 2. Keywords: infused vinegar, colour, physicochemical properties, antioxidant properties
format Undergraduate Final Project Report
author Loh Huey Qi
spellingShingle Loh Huey Qi
Evaluation of physicochemical and antioxidant activity of Rosa Damascena and Osmanthus Fragrans infused rambutan vinegar
author_facet Loh Huey Qi
author_sort Loh Huey Qi
title Evaluation of physicochemical and antioxidant activity of Rosa Damascena and Osmanthus Fragrans infused rambutan vinegar
title_short Evaluation of physicochemical and antioxidant activity of Rosa Damascena and Osmanthus Fragrans infused rambutan vinegar
title_full Evaluation of physicochemical and antioxidant activity of Rosa Damascena and Osmanthus Fragrans infused rambutan vinegar
title_fullStr Evaluation of physicochemical and antioxidant activity of Rosa Damascena and Osmanthus Fragrans infused rambutan vinegar
title_full_unstemmed Evaluation of physicochemical and antioxidant activity of Rosa Damascena and Osmanthus Fragrans infused rambutan vinegar
title_sort evaluation of physicochemical and antioxidant activity of rosa damascena and osmanthus fragrans infused rambutan vinegar
publishDate 2022
url http://discol.umk.edu.my/id/eprint/13521/
_version_ 1772817187071852544
score 13.211869