Determination of antioxidant, radical scavenging activity and total phenolic compounds of Artocarpus heterophyllus (Jackfuit) seeds extracts

Abstract

Plants and their parts are a part of life in many brazilian communities, as observed in the jackfruit. The jackfruit seeds are consumed usually as roasted, boiled, steamed, and are eaten as a snack. The present study was carried out to identify the antioxidant, radical scavenging activity and total phenolic compounds of Artocarpus heterophyllus seeds using different screening tests. Total antioxidant activity was determined by ferric thiocyanate method (FTC), which was shortly followed by complexing of fosfomolybdenium method (FSB) determined in sequence with total reductive capability (TRC), hydrogen peroxide scavenging activity (HPS), DPPH free radical scavenging activity, and Total phenolic content (TPC) by Folin-Ciocalteu reagent assay method. The percentage of inhibition linoleic acid peroxidation by CEE (ethanolic extract), HF (hexanic extract), CHLF (chloroform extract) and EAF (ethyl acetate extract) (90.53, 70.23, 68.72 and 92.03%, respectively), in method using prussian blue antioxidant potential for EAF (89,05%) presented antioxidant activity greater than the standard rutin (82.3%). Highest total antioxidant activity was exerted by the ethanolic extract of A. heterophyllus seeds, and lowest by its EAF (188.83%). In evaluating the antioxidant activity by the hidrogen peroxide scavenging activity, it was observed that the CHLF and HF extracts showed scavenging activity above 50% (83.3 and 83.5%, respectively). The EC 50 (free radical scavenger) values of CEE, HF, CHLF and EAF were 76.71, 399.64, 534.83 and 65.51 μg/ml, respectively, and the highest total phenolic content appeared to be present in 125 µg/ml of EAF. The results of all the sources were found to be highly significant. Further investigation for isolation and identification of the phytoconstituents responsible for antioxidant activity is desirable. A. heterophyllus seeds in the regular diets could improve the antioxidant status of human beings.

Response Surface Optimization for Antioxidant Extraction from Jackfruit (<i>Artocarpus heterophyllus</i> Lam.) Seed and Pulp

“…It might have possibly caused by thermal degradation and interference of compound solubility through chemical or enzymatic degradation with other plant compounds [42,43]. These results are consistent with the reports of Burci et al [6], Shanmugapriya et al [8] and Shafiq et al [30]. Similar reports were also mentioned by Zhu et al [37] and Pavan et al [44].…”

“…Although increased temperature might have accelerated chemical degradation of bioactive compounds, high temperature also could have contributed to the decrease of dielectric constant in solvent that could favor the extraction of less polar compounds [35,36]. These results are supported by the reports of Burci et al [6], Shafiq et al [30], Thaipong et al [36], Zhu et al [37] and are in aggrement with the reports of Zhang et al [5], Jagtap et al [16] and Omar et al [33]. Similar results were also observed by Prasad et al for Mangifera pajang Kosterm.…”

“…Temperature and time might have had a positive impact in the FRAP value of pulp rather than seed. Furthermore, temperature might have affected the polarity of the solvent by changing the dielectric constant, thus significantly influencing the extraction of antioxidants by interacting with the concentration of solvent [6,35,36].…”

“…Both the seeds and pulp of jackfruit are edible. Many investigators have suggested that the seeds of jackfruit are a promising source of natural antioxidants [6][7][8][9]. It can also be used as food additives and ingredients.…”