Abstract
This study was carried out to determine the effect of oven drying temperatures on
antioxidant properties of Napier grass. Fresh samples of Napier grass were oven dried
at 50, 60, 70, 80 and 90 °C for 7 h. Fresh and dried samples were extracted with water
(95 °C, 30 min) and the extracts were analysed for total phenolic content (TPC) assay,
total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric
reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and
thiobarbituric acid (TBA) method. The data show significant changes in TPC and TFC
of Napier grass. DPPH radical scavenging activity of all the samples were significantly
increased after drying. Ferric reducing potential of fresh Napier grass extract (71.31 ±
1.30) and samples dried at 50 °C (66.62 ± 2.77) and 90 °C (65.58 ± 5.98) were not
significant. Sample dried at 50 °C showed no significant difference with that of fresh
Napier grass extract in FTC and TBA assay indicating it is a recommended drying
temperature in preserving antioxidants. The results suggested that Napier grass extract
possess high antioxidant properties and it can be potent natural antioxidants. It also
shows that sample dried at 50 °C have the greatest antioxidant properties.
Khai Shin, Zamzahaila , Nurmahani, Adhha Abdullah, Mohamad Khairi . (2019) Effect of drying temperatures on antioxidant properties of Napier grass (Pennisetum purpureum), Asian Journal of Agriculture and Biology, Volume 7, Issue 1.
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