Effect of temperature and extraction duration on the antioxidant properties of Belosynapsis ciliata (Blume) R. S. Rao (Commelinaceae) water extract
Mohd Kamal N.H., Siti Salwana H., Zaridah M.Z., Azman M., Syajariah S.

In the present study, the effect of temperature and extraction duration of Belosynapsis ciliata (Blume) R. S. Rao water extract preparation on antioxidant properties was investigated. The capability of B. ciliata to reduce lipid peroxidation was also determined. Extraction was done using water as a solvent with different temperatures and duration. In this study, B. ciliata plant parts were cut into small pieces, dried, and then ground into powder. The powdered form was put into the tubes containing water and heated at different extraction temperatures of 40 oC, 60 oC, 80 oC and 100oC. Different extraction durations of 15 min, 30 min, 1 h, 2 h, and 3 h for each of the temperatures were used. The extracts were filtered and used for DPPH, FRAP assay, and TPC tests to determine their antioxidant value. Total antioxidant capacity was measured by using DPPH free radical scavenging and FRAP. In addition, the phenolic content in the extract was also measured. Finally, lipid peroxidation (LPO) was measured by using egg-yolk homogenates as lipid-rich media. The results showed that B. ciliata water extract had different antioxidant properties when it was prepared under different parameters. The present study demonstrated the most efficient and optimum temperature and duration for preparing B. ciliata water extract was at 100oC and for 1 hour. Besides, B. ciliata effectively reduced the lipid oxidation process and acted as a good antioxidant agent.

Keywords: Belosynapsis ciliata, water extract, total antioxidant capacity, phenolic content, lipid peroxidation