Journal
JOURNAL OF FOOD AND DRUG ANALYSIS
Volume 22, Issue 3, Pages 296-302Publisher
FOOD & DRUG ADMINSTRATION
DOI: 10.1016/j.jfda.2013.11.001
Keywords
Antioxidants activity; Effect of solvent; Food analysis; Limnophila aromatica; Total phenol content
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Funding
- National Taiwan University of Science and Technology [101H451403]
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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-dipheny1-1-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. Copyright (C) 2013, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. All rights reserved.
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