Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica
By Quy-Diem Do, Artik Elisa Angkawijaya, P. Tran‐Nguyen, L. Huynh, F. Soetaredjo, Suryadi Ismadji, Y. Ju. Journal of Food and Drug Analysis, 2013
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Limnophila aromatica is commonly used as a spice and a medicinal herb in Southeast Asia. In this study, water and various concentrations (50%, 75%, and 100%) of methanol, ethanol, and acetone in water were used as solvent in the extraction of L. aromatica. The antioxidant activity, total phenolic content, and total flavonoid content of the freeze-dried L. aromatica extracts were investigated using various in vitro assays. The extract obtained by 100% ethanol showed the highest total antioxidant activity, reducing power and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The same extract also exhibited the highest phenolic content (40.5 mg gallic acid equivalent/g of defatted L. aromatica) and the highest flavonoid content (31.11 mg quercetin equivalent/g of defatted L. aromatica). The highest extraction yield was obtained by using 50% aqueous acetone. These results indicate that L. aromatica can be used in dietary applications with a potential to reduce oxidative stress.
Subfields: Biochemistry, Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/a7f1192658fe278676903a77d13298187d3d6591
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Citations in the corpus
- Bioactive Peptides (2017, methodology): “Phenolic compounds could be separated from food proteins using methods such as ethanol extraction [24], supercritical carbon dioxide [28] pressurized water extraction [29], ultrasound-assisted extraction [30] and acetone extraction [31] prior to enzymatic hydrolysis.”
- Halophytes: Gourmet food with nutritional health benefits? (2017, background): “Do et al. (2014) reported higher antioxidant activity for the ethanol extract of the medicinal plant Limnophila aromatica compared to other solvents.”