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Volume 49 Number 5
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Volume 43 Number 5 Volume 43 Number 6

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Research articles

ScienceAsia 43 (2017): 347-353 |doi: 10.2306/scienceasia1513-1874.2017.43.347

Fatty acid profiles and antioxidant properties of dabai oil

Nur Arina Ahmad Jelania, Azrina Azlana,b,c,*, Amin Ismaila,b,c, Hock Eng Khooa,c, Suryati Mohd Alinafiaha

ABSTRACT:     Supercritical CO2 (SC-CO2) was used to extract dabai oil. Total phenolic content, total flavonoid content, DPPH radical scavenging assay, and gas chromatography analysis were performed to determine the antioxidant properties of SC-CO2-extracted dabai oil and to compare with hexane-extracted dabai oil. The total phenolic content of SC-CO2-extracted oil was slightly higher than hexane-extracted oil, whereas the total flavonoid content of SC-CO2-extracted dabai oil was four times lower than the hexane-extracted oil. The percentage of radical scavenging activity for SC-CO2-extracted oil was 0.71%, but the hexane-extracted oil had a higher radical scavenging activity of 3%. Analysed using gas chromatography, SC-CO2-extracted oil had lower total saturated fatty acids than the hexane-extracted oil.

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a Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
b Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
c Research Centre of Excellence for Nutrition and Non-Communicable Disease, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

* Corresponding author, E-mail: azrinaaz@upm.edu.my

Received 2 Mar 2017, Accepted 3 Dec 2017