Antioxidant property of anthocyanin from malatinta (Phyllanthus reticulatus Poir.) fruits obtained by static and microwave-assisted extraction
| dc.contributor.advisor | Topor, Vivian A. | |
| dc.contributor.author | Baldonasa, RB Hera Angelica R. | |
| dc.contributor.chair | Janagap, Steve P. | |
| dc.contributor.committeemember | Gaje, Arnold C. | |
| dc.contributor.committeemember | Aberta, Pauline Grace | |
| dc.contributor.committeemember | Salac, Edcyl Lee | |
| dc.date.accessioned | 2026-01-16T05:49:20Z | |
| dc.date.issued | 2015-06 | |
| dc.description.abstract | Fresh fruits of <i>Phyllanthus reticulatus</i> Poir. were analyzed for anthocyanin by spectrophotometric method. The antioxidant activity using 1,1 -diphenyl-2-picrylhydrazyl (DPPH ) free radical scavenging activity (FRSA) and reducing power (RP) through FeCl3 assay were determined. The use of two extraction processes, namely, the static method and microwave-assisted extraction, using two extraction solvents, acidified methanol and aqueous ethanol (1:1) were compared. The total anthocyanin content (TAC) of <i>P. reticulatus</i> fruit was highest in extract using static method of extraction in acidified methanol solvent (279.94 ±17.31 mg/lOOg), comparable to levels found in plants rich in anthocyanins, (e.g., berries genotypes, grapes and red cabbages). In microwave-assisted extraction, TAC using acidified methanol was higher (278.01 ± 18.76 mg/lOOg) compared to using aqueous ethanol (210.96 ± 2.02 mg/100g). <i>P. reticulatus</i> fruits exhibited high antioxidant activity as revealed by its RP and DPPH FRSA results when compared to ascorbic acid. These findings highlight the usefulness of P. reticulatus as a source of anthocyanins with good antioxidant properties, which, in turn, gives importance to the undervalued and underutilized plant. | |
| dc.format.extent | xii, 63 p. | |
| dc.identifier.citation | Baldonasa, R. H. A. R. (2015). <i>Antioxidant property of anthocyanin from malatinta (Phyllanthus reticulatus Poifoodr.) fruits obtained by static and microwave-assisted extraction</i> [Undergraduate thesis, University of the Philippines Visayas]. UPV Institutional Repository. https://hdl.handle.net/20.500.14583/529 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14583/529 | |
| dc.publisher | Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas | |
| dc.subject | Antioxidants | |
| dc.subject | Phyllanthus reticulatus | |
| dc.subject | Malatinta | |
| dc.subject | Anthocyanin | |
| dc.subject | Microwave-assisted extraction | |
| dc.subject.agrovoc | antioxidant properties | |
| dc.subject.agrovoc | Phyllanthus | |
| dc.subject.agrovoc | anthocyanins | |
| dc.subject.agrovoc | food colourants | |
| dc.subject.agrovoc | flavonoids | |
| dc.subject.lcc | LG 993.5 2015 C5 B36 | |
| dc.subject.sdg | SDG 3 - Good health and well-being | |
| dc.subject.sdg | SDG 2 - Zero hunger | |
| dc.subject.sdg | SDG 1 - No poverty | |
| dc.title | Antioxidant property of anthocyanin from malatinta (Phyllanthus reticulatus Poir.) fruits obtained by static and microwave-assisted extraction | |
| dc.type | Thesis | |
| thesis.degree.department | College of Arts and Sciences | |
| thesis.degree.grantor | University of the Philippines Visayas | |
| thesis.degree.level | Undergraduate | |
| thesis.degree.name | Bachelor of Science in Chemistry |