Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 40, Issue 9, Pages 1664-1669Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2006.12.013
Keywords
antioxidant activity; folin-ciocalteau method; Phyllanthus aniarus; phenolic content; DPPH free radical scavenging; ferric reducing; functional food ingredient
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The total phenolic content (TPC) and antioxidant activity of fresh and dried Phyllanthus amarus plant materials were evaluated using the Folin-Ciocalteau method, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) assays. Different drying treatments led to significant reduction (P<0.05) in antioxidant properties of P. amarus methanolic extracts, with microwave drying causing the highest decrease in TPC and antioxidant activity exhibited by the reduction in both radical scavenging activity and FRAP. On the other hand, boiling water extracts appeared to exhibit significantly stronger antioxidant potentials (P<0.05) even in dried plant materials due to greater solubility of compounds, breakdown of cellular constituents as well as hydrolysis of tannins. Its strong free radical scavenging activity suggests that it has great potential in the food industry as functional food ingredient. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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