Journal
FOOD CHEMISTRY
Volume 120, Issue 1, Pages 290-295Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.09.064
Keywords
Mengkudu (Morinda citrifolia); Total phenolic content (TPC); Total flavonoid content (TFC); 2.2 '-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity; 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity
Funding
- Universiti Putra Malaysia through Research University [05-01-09-0747RU]
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An investigation into the effects of ethanol concentration (0-100%, v/v), extraction time (20-120 min) and extraction temperature (25-65 degrees C) on the extraction of phenolic antioxidants from mengkudu (Morinda citrifolia) was performed using a single-factor experiment. Total phenolic content (TPC) and total flavonoid content (TFC) assays were used for determination of phenolic compounds. Antioxidant capacity was evaluated by measuring the scavenging effect on 2,2'-azino-bis(3-ethylbinzothiazoline-6-sulphonic acid) (ABTS) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radicals. Experimental results showed that extraction conditions had significant effect on extraction of phenolic compounds and antioxidant capacities. The optimised conditions were 40% ethanol for 80 min at 65 degrees C, with values of 919.95 mg GAE/100 g DW for TPC, 472.73 mg CE/100 g DW for TFC, 791.71 mu mol TEAC/100 g DW for ABTS and 1928.5 mu mol TEAC/100 g DW for DPPH. TPC was significantly correlated with DPPH under the effects of ethanol concentration (r = 0.932) and extraction time (r = -0.938). (C) 2009 Elsevier Ltd. All rights reserved.
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