Research Article Open Access

Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.

Mohd S. Azman Abdul Rahim1, Jailani Salihon1, Mashitah Mohd Yusoff1, Ibrahim Abu Bakar2 and Mohd Rizal Martua Damanik3
  • 1 Department of Food Technology, Faculty of Industrial Science and Technology, University Malaysia Pahang, Kuantan, Pahang, Malaysia
  • 2 Department of Nutrition, Faculty of Allied Health Science, International Islamic University Malaysia, Kuantan, Pahang, Malaysia
  • 3 Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University Darmaga Bogor, Jawa Barat, Malaysia


Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, 100 and 120°C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100°C but dropped when the extraction temperature was raised to 120°C. Two hours boiling time gave the highest antioxidant activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the best boiling temperature and time will guide the future research in preserving antioxidant content of the plant when processing by boiling.

American Journal of Applied Sciences
Volume 7 No. 9, 2010, 1195-1199


Published On: 30 September 2010

How to Cite: Rahim, M. S. A. A., Salihon, J., Yusoff, M. M., Bakar, I. A. & Damanik, M. R. M. (2010). Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.. American Journal of Applied Sciences, 7(9), 1195-1199.

  • 18 Citations



  • Antioxidant activity
  • antibacterial activity
  • carotenoid
  • Plecranthus amboinicus Lour