Fig. 4 illustrates that the amount of 2-AP in cooking water increased with time for both optimal and
excess water conditions. However, in optimal water, the amount of 2-AP in cooking water was observed
to decrease at 20 min of cooking. When the water in the rice cooker was heated, more 2-AP molecules
diffused from the Pandan leaves and were then transferred slowly to the water. From 0 to 15 min of
cooking, the amount of water seems enough to carry 2-AP molecules moved out from Pandan leaves.
However, as heating proceeds, less water remained in the rice cooker. This result also related to the
experiment condition where optimal water cooking was done in an open rice cooker and it resulted in
evaporation – excess heating thus leads to the loss of the material from the vessel.
Fig.