Extraction And Determination Of Antioxidant Activities Of Phenolic Compounds In Defatted Perilla Seed Meal
i
EXTRACTION AND DETERMINATION OF ANTIOXIDANT
ACTIVITIES OF PHENOLIC COMPOUNDS
IN DEFATTED PERILLA SEED MEAL
KURNIA NUR FARIDAH
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2016
iii
STATEMENT LETTER OF UNDERGRADUATE THESIS AND
SOURCES OF INFORMATION
Hereby I declare that this undergraduate thesis entitled Extraction and
Determination of Antioxidant Activities of Phenolic Compounds in Defatted
Perilla Seed Meal is authentic work of mine with supervise from academic advisor
and has not been submitted in any forms to any universities. Source of
information which has been cited from published or unpublished work from
another writer has been mentioned in text and has been included in references in
the last page.
Hereby, I bestow the copyright of my undergraduate thesis to Bogor
Agricultural University and Mae Fah Luang University.
Bogor, February 2016
Kurnia Nur Faridah
F24110044
iii
ABSTRACT
KURNIA NUR FARIDAH. Extraction and Determination of Antioxidant
Activities of Phenolic Compounds in Defatted Perilla Seed Meal. Supervised by
HARSI DEWANTARI KUSUMANINGRUM and SIRIRUNG WONGSAKUL.
Perilla seed (Perilla frutescens) is an herb that usually used in cooking and
traditional medicine. Defatted perilla seed meal (DPSM) is a by-product from
extraction of perilla seed oil using screw press. This by-product might contain
some bioactive compounds such as polyphenol that can be used as antioxidant.
This research was conducted to study the extraction condition of polyphenol from
DPSM which extracted using ethanol 70 % and 50 %, acetone 70 % and 50 %, nhexane, and mixture of hexane:ethanol (50:50 v/v). This study also determines the
antioxidant activities of DPSM extracts. The proximate analysis showed that raw
perilla seed contained 18.84 % crude protein and 28.63 % crude fat, while DPSM
contained 27.11 % crude protein and 4.49 % crude fat. DPSM was extracted using
solvents with different polarity at various extraction times. The total phenolic
compounds of DPSM extracts were measured by Folin-Ciocalteu assays as well as
antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric
reducing antioxidant power (FRAP). Longer extraction time yielded higher TPC
and better antioxidant activity. Total phenolic content of DPSM extract which be
extracted using acetone 70 % for 90 minutes (1031.99 ± 92.45 µmol GAE/100 ml)
resulted in the highest yield. It was not significantly different (p
EXTRACTION AND DETERMINATION OF ANTIOXIDANT
ACTIVITIES OF PHENOLIC COMPOUNDS
IN DEFATTED PERILLA SEED MEAL
KURNIA NUR FARIDAH
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2016
iii
STATEMENT LETTER OF UNDERGRADUATE THESIS AND
SOURCES OF INFORMATION
Hereby I declare that this undergraduate thesis entitled Extraction and
Determination of Antioxidant Activities of Phenolic Compounds in Defatted
Perilla Seed Meal is authentic work of mine with supervise from academic advisor
and has not been submitted in any forms to any universities. Source of
information which has been cited from published or unpublished work from
another writer has been mentioned in text and has been included in references in
the last page.
Hereby, I bestow the copyright of my undergraduate thesis to Bogor
Agricultural University and Mae Fah Luang University.
Bogor, February 2016
Kurnia Nur Faridah
F24110044
iii
ABSTRACT
KURNIA NUR FARIDAH. Extraction and Determination of Antioxidant
Activities of Phenolic Compounds in Defatted Perilla Seed Meal. Supervised by
HARSI DEWANTARI KUSUMANINGRUM and SIRIRUNG WONGSAKUL.
Perilla seed (Perilla frutescens) is an herb that usually used in cooking and
traditional medicine. Defatted perilla seed meal (DPSM) is a by-product from
extraction of perilla seed oil using screw press. This by-product might contain
some bioactive compounds such as polyphenol that can be used as antioxidant.
This research was conducted to study the extraction condition of polyphenol from
DPSM which extracted using ethanol 70 % and 50 %, acetone 70 % and 50 %, nhexane, and mixture of hexane:ethanol (50:50 v/v). This study also determines the
antioxidant activities of DPSM extracts. The proximate analysis showed that raw
perilla seed contained 18.84 % crude protein and 28.63 % crude fat, while DPSM
contained 27.11 % crude protein and 4.49 % crude fat. DPSM was extracted using
solvents with different polarity at various extraction times. The total phenolic
compounds of DPSM extracts were measured by Folin-Ciocalteu assays as well as
antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric
reducing antioxidant power (FRAP). Longer extraction time yielded higher TPC
and better antioxidant activity. Total phenolic content of DPSM extract which be
extracted using acetone 70 % for 90 minutes (1031.99 ± 92.45 µmol GAE/100 ml)
resulted in the highest yield. It was not significantly different (p