Effects of extraction techniques on phenolic components and antioxidant activity of Mengkudu (Morinda citrifolia L.) leaf extracts
Mohd Sabri Pak-Dek1, Azizah Osman1, Najla Gooda Sahib1, Nazamid Saari1,
Masturah Markom2, Azizah Abdul Hamid1,3* and Farooq Anwar1,4
1Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
2Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia.
3Agro-Biotechnology Institute, Ministry of Science, Technology and Innovation of Malaysia, Malaysia.
4Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad 38040, Pakistan.
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