Ideal extraction temperature for antioxidants from holy basil and bunching onion

Muhammad Muzaffar Ali Khan Khattak; Adlina Zainal Abidin; Nuraniza Azahari

doi:10.23751/pn.v21i4.6179

Ideal extraction temperature for antioxidants from holy basil and bunching onion

Authors

Muhammad Muzaffar Ali Khan Khattak Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University, Malaysia, Jalan Sultan Ahmed Shah, Bandar Indera Mahkota Kuantan, 25200, Pahang Darul Makmur, MALAYSIANon Communicable Diseases Research Unit, Kulliyyah of Medicine , International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur; Malaysia.International Institute for Halal Research and Training (INHART), E5 2-2, Level 2, Block E5, Kulliyyah of Engineering, International Islamic University Malaysia, P.O. Box 10 Kuala Lumpur, MALAYSIA
Adlina Zainal Abidin Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota Kuantan, 25200, Pahang Darul Makmur, Malaysia
Nuraniza Azahari Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota Kuantan, 25200, Pahang Darul Makmur, Malaysia

DOI: https://doi.org/10.23751/pn.v21i4.6179

Keywords:

culinary herbs, extraction temperature, antioxidants concentration

Abstract

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 & boiling). Total phenolic contents (TPC) and total flavonoid contents (TFC) were determined in the extracts by using the Folin-Ciocalteau and Aluminum chloride complex formation assays respectively. Extracts were analyzed in triplicates statistically compared using one-way analysis of variance (ANOVA) and the difference between the mean was ascertained at 95% confidence interval (P<0.05) using Tukey›s honest significance test. In both holy basil and bunching onion, the TPC and TFC values for methanolic extracts were significantly (P<0.01, P<0.001) higher than the water extracts. The best temperature among the various temperature used was 85˚C where maximum TPC and TFC were observed in the extracts. This study shows that using optimum temperature helps in extraction of maximum antioxidants with methanol.

Author Biography

Muhammad Muzaffar Ali Khan Khattak, Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University, Malaysia, Jalan Sultan Ahmed Shah, Bandar Indera Mahkota Kuantan, 25200, Pahang Darul Makmur, MALAYSIANon Communicable Diseases Research Unit, Kulliyyah of Medicine , International Islamic University Malaysia (IIUM) Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang Darul Makmur; Malaysia.International Institute for Halal Research and Training (INHART), E5 2-2, Level 2, Block E5, Kulliyyah of Engineering, International Islamic University Malaysia, P.O. Box 10 Kuala Lumpur, MALAYSIA

Associate Professor/ Head of Research

Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University, Malaysia, Jalan Sultan Ahmed Shah, Bandar Indera Mahkota Kuantan, 25200, Pahang Darul Makmur, MALAYSIA