Effect of Ultrasonic-Assisted Extraction on Antioxidant and Antibacterial Properties of Chives (Allium Schoenoprasum)

 




 

Lim, Soo Chin (2021) Effect of Ultrasonic-Assisted Extraction on Antioxidant and Antibacterial Properties of Chives (Allium Schoenoprasum). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Chive (Allium schoenoprasum) is a widely used plant as a flavouring agent and medicine since a long time ago. Bioactive compounds found in chive were found to exhibit antioxidant and antibacterial activities. However, one of the crucial compounds, allicin, is thermally unstable, which may decompose during thermal extraction. Therefore, the present study was carried out to evaluate the efficiency of ultrasonic-assisted extraction (UAE) to extract allicin and quantification of allicin in chive was investigated in this study. Its antioxidant activity and antibacterial activity of chive under different conditions were tested using chemical analysis and disc diffusion method respectively. Chive was dried and extracted using UAE and water bath extraction for different periods (10, 20, and 30 minutes) with other solvents (50% ethanol and water). Results indicated that the allicin content, antioxidant activity and antibacterial activity of chive were significantly (p < 0.05) increased with UAE application. It was found that 50% ethanol exhibited significantly (P < 0.05) higher results compared to water. It was also observed that extraction using UAE for 20 minutes using 50% ethanol as solvent gave the highest total flavonoid content (2.431 ± 0.019 mg CE/100 g), ABTS value (14.375 ± 0.242 mg TE/100 g) and ferric reducing ability power (FRAP) value (29.761 ± 0.536 mg FSE/100 g). The allicin content (97.190 ± 0.688 μg/ml) and zone of inhibition against Bacillus cereus and Staphylococcus aureus with values of 2.5 ± 0.1 mm and 2.0 ± 0.0 mm respectively, were also significantly (p < 0.05) increased. As a conclusion, this study showed that UAE can increase allicin content, antioxidant and antibacterial activity from chive by increase extraction efficiency.

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 06 Aug 2021 12:46
Last Modified: 06 Aug 2021 12:46
URI: https://eprints.tarc.edu.my/id/eprint/19041