Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables

Sulaiman, Shaida Fariza; Sajak, Azliana Abu Bakar; Ooi, Kheng Leong; Supriatno, .; Seow, Eng Meng

doi:10.1016/j.jfca.2011.01.020

Cited by 222 publications

(168 citation statements)

References 55 publications

(66 reference statements)

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“…In addition to ascorbic acid and carotenoids, cashew apple residue flour contains large quantities of polyphenols (1975.64 mg EAG/100g). The values identified for total phenolics were significantly higher than those determined by Rufino et al (2010) who used the sequential extraction process (50% methanol followed by 70% acetone) and observed 830.00 mg/100 g. However, the values of total phenolics observed in this study were lower than those reported by Sulaiman et al (2011) who extracted these phytochemicals in 70% acetone (2920.00 mg/100 g).…”

Section: Resultscontrasting

confidence: 90%

“…The variability among polyphenols identified in the studied residue compared with the levels of those reported in the literature for phytochemicals in dehydrated or lyophilized cashew apples can be explained by methodological differences in the procedures used during extraction and quantification. Sulaiman et al (2011) reported total flavonoids values of 930 mg/100 g and 2170 mg/100 g when using 70% ethanol and 70% acetone as extracting solvents, respectively. Moreover, intrinsic and extrinsic factors, such as genetic variety, stage of maturation, type of cultivar, weather and culture conditions, and harvesting and post-harvesting conditions along with other variables can contribute to the variability in quantities of extracted phytochemicals (Capecka et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

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Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues

Andrade¹,

Maciel²,

Santos³

et al. 2015

Food Sci. Technol (Campinas)

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The goal of this study was to determine the chemical composition of cashew apples agro-industrial residue and optimize the process of polyphenols extraction in this residue. The extraction process conditions were defined using a 2 4-1 fractional factorial experimental design using acetone and methanol as solvents. The independent variables were: time (30 to 90 min), temperature (30 to 50 °C), solvent concentrations (50% to 90%), agitation speed (100 to 300 rpm); the dependent variables were: total phenolic content and DPPH scavenging capacity. The optimized process was carried out by applying the Central Composite Rotational Design (CCRD) considering the results obtained with the 2 4-1 fractional factorial experimental design. The residue presented bioactive compounds in its composition, with emphasis on the content of total phenolic compounds (1975.64 mg/ 100 g). The extraction process was not affected by methanol; however, acetone affected the amounts of extracted phytochemicals. Extracts with high levels of polyphenols and strong DPPH scavenging capacity (> 80%) were obtained using 55% acetone, 30 minutes, 30 °C, and 150 rpm. The results showed that cashew apple residue is a potential natural source of bioactive compounds with strong antioxidant capacity. These compounds could be used partially or totally to replace synthetic antioxidants.Keywords: polyphenols; cashew apple residue; antioxidant capacity; factorial experimental design.Practical Application: The factorial design methodology combined with surface response analysis allows the optimization of the process for efficient extraction of phenolic compounds from agro industrial residue cashew.

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Section: Resultscontrasting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues

Andrade¹,

Maciel²,

Santos³

et al. 2015

Food Sci. Technol (Campinas)

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“…Similarly, Wangensteen, Samuelsen, and Malterud (2004) observed that the antiradical activity of extracts of coriander for the DPPH radical inhibition was only 15%. Rahiman et al (2013) studied the phenolic content in ethanolic extracts of C. sativum (70.24 mg/g) but did not find any correlation between the antioxidant activity and the phenolic content, which is in contrast with the report by Sulaiman, Sajak, Ooi, Supriatno, and Seow (2011) who correlated the phenolic content with the antioxidant activity present in ethanolic extracts of C. sativum (r = 0.9998, p < 0.001); this variation probably could be influenced by environmental factors (Nana et al, 2012;Upadrasta, Mukhopadhyay, & Banerjee, 2011). On the other hand, Chipurura et al (2011) reported the activity of the antioxidant of A. hybridus and correlated this activity with the phenolic content present.…”

Section: Dpph Radical Scavenging Activitycontrasting

confidence: 65%

Phenolic content and antioxidant capacity of extracts ofLaurus nobilisL.,Coriandrum sativumL. andAmaranthus hybridusL.

Muñiz‐Márquez

Rodríguez

Balagurusamy

et al. 2013

CyTA - Journal of Food

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Extraction of polyphenols of Laurus nobilis L. (Lauraceae), Coriandrum sativum L. (Apiaceae) and Amaranthus hybridus L. (Amaranthaceae) was carried out by solid-liquid extraction. The effect of ethanol concentration and the extraction time were determined to obtain the maximum of polyphenols. Three different methods, DPPH radical scavenging, ABTS radical cation scavenging and lipid oxidation inhibition, were tested to determine the antioxidant capacity in the extracts. The results indicate that L. nobilis has a high antioxidant potential: 94.73%, 47.71% and 76.86% for DPPH, ABTS and lipid oxidation inhibition, respectively. On the other hand, C. sativum and A. hybridus showed 13.69% and 10.16% in DPPH assay, and 9.22% and 14.96% in ABTS assay, while it did not show any antioxidant capacity in the lipid oxidation inhibition method under the experimental conditions. In addition, the phenolic compounds in the extracts were also characterized by High Performance Liquid Chromatography (HPLC) analysis. (Amaranthaceae) se llevó a cabo en una extracción sólido-líquido. El efecto de la concentración de etanol y el tiempo de extracción fueron evaluados para obtener el máximo de polifenoles. Tres diferentes métodos incluyendo el radical de barrido DPPH, radical catión de barrido ABTS y la inhibición de la oxidación lipídica fueron probados para determinar la capacidad antioxidante en los extractos. Los resultados indican que L. nobilis presentó mayor potencial antioxidante con un 94,73, 47,71 y 76,86% para DPPH, ABTS e inhibición de la oxidación lipídica respectivamente. Por otra parte, C. sativum y A. hybridus mostraron un 13,69 and 10,16% en el ensayo de DPPH, 9,22 y 14,96% en el ensayo de ABTS mientras que para la inhibición de la oxidación lipídica no tuvieron capacidad antioxidante bajo las condiciones probadas. Además, la caracterización de compuestos fenólicos en los extractos también fue estudiada por el análisis de Cromatografía Líquida de Alta Resolución (HPLC).

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“…The results of the present where the extraction of thirty-seven raw vegetables was carried out by using mixture of four different solvents (Sulaiman et al 2011). According to Dasgupta & De (2007), Moringa oleifera was the second most important source of total phenol from 11 leafy vegetables with 184 µg GAE·mg -1 concentration on dry weight basis.…”

Section: Total Phenols Contentmentioning

confidence: 99%

“…Here, the selected vegetables were extracted with three different solvents to find out the most suitable extraction medium for each of them. Solvents were selected on the basis of earlier reports (Sulaiman et al 2011). …”

Section: Introductionmentioning

confidence: 99%

Comparison of Measurements of Antioxidant Activity in the Selected Leafy Vegetables Depending on Extraction Solvent

Jaiswal

Patel

Saxena

et al. 2017

Journal of Horticultural Research

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Four leafy vegetable species, spinach (Spinacia oleracea), amaranthus (Amaranthus viridis), fenugreek (Trigonella foenum-graecum) and bathua (Chenopodium album), were extracted with three different solvents (80% ethanol, 80% acetone and water) for maximum recovery of phenol and antioxidant compounds in the extract. The results of extraction were compared with extraction from moringa (Moringa oleifera) leaves that is known as a very rich source of antioxidants. The study showed that, it is very difficult to justify a single solvent for extraction of antioxidant compounds from different plants. Results from different solvents used for extracting the bioactive compounds mostly depend on the type of compound extracted (polar/medium polar/non-polar) present in leafy matrices. Here, 80% acetone extract showed highest total phenol content in moringa leaves but the overall antioxidant activity in the leaves of four vegetables was observed to be better after extraction with 80% ethanol. Nevertheless, in most assays, independent of solvent used for extraction, the moringa leaves were the richest source of polyphenols and antioxidants.

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Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables

Cited by 222 publications

References 55 publications

Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues

Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues

Phenolic content and antioxidant capacity of extracts ofLaurus nobilisL.,Coriandrum sativumL. andAmaranthus hybridusL.

Comparison of Measurements of Antioxidant Activity in the Selected Leafy Vegetables Depending on Extraction Solvent

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