Journal
CHEMICAL PAPERS
Volume 72, Issue 11, Pages 2945-2953Publisher
SPRINGER INTERNATIONAL PUBLISHING AG
DOI: 10.1007/s11696-018-0461-3
Keywords
Phenolic compounds; Antioxidant capacity; Solvent effect; Recovery assays
Categories
Ask authors/readers for more resources
The effect of 13 solvent combinations was evaluated on the determination of total phenolic content and antioxidant capacity of bitter melon (pulp, peel and seeds) using ultrasound. Among all solvents used, the ethanol/water combination (80:20, v/v) showed the best results for extraction process, with higher TPC content for all parts of the studied fruit. The highest antioxidant capacity by DPPH was observed in the extracts with pure acetone for pulp (2.18 +/- 0.04 mg ET g(-1)), and ethanol/water (80:20, v/v) for the peel (7.20 +/- 0.09 mg ET g(-1)) and for seeds (3.01 +/- 0.05 mg ET g(-1)). As for ORAC assay the highest antioxidant capacities were noted in extracts with ethanol/water (80:20, v/v) for all parts of studied fruit. The recovery assays of ethanol/water (80:20, v/v) varied from 81.35 to 108.70% in all parts of fruit. A total of eight phenolic compounds were noted in bitter melon fruit, highlighting the pulp with 477.74 +/- 14.49 mu g g(-1) of 4-hydroxybenzoic acid. Thus, the type of solvent used significantly affected the phenolic compounds extraction and the antioxidant capacity of all parts of bitter melon (pulp, peel and seeds). Bitter melon fruit is a source of antioxidants compounds, mainly the health-benefiting.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available