The effect of temperature, duration of the extraction and difference day of anylasis on anti-oxidant activity in Palm Kernel Cake (PKC)

Teoh, Kok Cheng (2007) The effect of temperature, duration of the extraction and difference day of anylasis on anti-oxidant activity in Palm Kernel Cake (PKC). University Malaysia Sabah. (Unpublished)

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Abstract

Palm oil product has been known with its rich antioxidant when researches have been done on it and its by products such as palm kernel cake (PKC). A number of extraction techniques such as Spectrophotometric Peroxide Method and DPPH are used to extract the antioxidant from palm kernel cake. In this project natural extraction will be used to extract the antioxidant of palm kernel cake. DPPH Radical Scavenging Activity of palm kernel cake will be determined based on three main parameters which are temperature of extraction, duration of extraction and different time of analysis. For extraction, hexane will be used as the solvent to extract the antioxidant from palm kernel cake at 60�C and at 1 atmospheric pressure. Total amount of antioxidant that extracted by the three parameters will be compared during the discussion

Item Type: Academic Exercise
Uncontrolled Keywords: palm kemel cake (PKC), Spectrophotometric Peroxide Method, DPPH, antioxidant
Subjects: T Technology > TP Chemical technology
Divisions: SCHOOL > School of Engineering and Information Technology
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 22 May 2014 05:48
Last Modified: 13 Oct 2017 04:18
URI: http://eprints.ums.edu.my/id/eprint/9096

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