Topor, Vivian A.Baldonasa, RB Hera Angelica R.2026-01-162015-06Baldonasa, 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/20.500.14583/529https://hdl.handle.net/20.500.14583/529Fresh 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.xii, 63 p.AntioxidantsPhyllanthus reticulatusMalatintaAnthocyaninMicrowave-assisted extractionLG 993.5 2015 C5 B36Thesisantioxidant propertiesPhyllanthusanthocyaninsfood colourantsflavonoidsSDG 3 - Good health and well-beingSDG 2 - Zero hungerSDG 1 - No poverty