Issue

Vol. 31 No. 11 (2019): Vol 31 Issue 11

Copyright (c) 2019 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Effects of Different Extraction Solvent Systems on Total Phenolic, Total Flavonoid, Total Anthocyanin Contents and Antioxidant Activities of Roselle (Hibiscus sabdariffa L.) Extracts

https://doi.org/10.14233/ajchem.2019.22147
Nguyen Quoc Duy
Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Huynh Anh Thoai
Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Tri Duc Lam
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam & Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Xuan Tien Le
Department of Chemical Engineering, HCMC University of Technology, VNU-HCM, Ho Chi Minh City, Vietnam

Corresponding Author(s) : Nguyen Quoc Duy

nqduy@ntt.edu.vn

Asian Journal of Chemistry, Vol. 31 No. 11 (2019): Vol 31 Issue 11

Abstract

This study aims to investigate the variations in total phenolic content, total anthocyanin content, total flavonoid content and the antioxidant capacity of Roselle extracts in various extraction solvents. Extracts produced using three solvent systems (methanol, ethanol and acetone) at three different concentrations (50, 70 and 90 % (v/v)) were compared roselle calyx extract produced using distilled water. The antioxidant capacities of roselle calyx extracts were evaluated using DPPH free radical-scavenging capacity, ferric reducing antioxidant power (FRAP) and reducing power. The extraction efficiencies of phenolics, anthocyanins and flavonoids from roselle calyx varied considerably. The results showed that at 50 %, ethanol was the appropriate solvent for extraction of flavonoids, which achieved 508.64 mg RE/L and phenolics, which achieved 762.11 mg GAE/L, while at 70 %, methanol was the effective solvent for extracting anthocyanins, which achieved 8.404 mg/L. For antioxidant activity, at 50 % for ethanol, 70 % for methanol, 50 and 70 % for acetone were solvents used to obtain the highest DPPH free radical scavenging activities, ranging from 869.47-927.60 μmol TE/L. Thus, at 50 and 70 % for acetone were determined as solvents which gave extracts with the highest ferric reducing antioxidant power FRAP, ranging from 3493.52–3459.22 μmol TE/L.

Keywords

Extraction solvent Total phenolic content Total flavonoid content Total anthocyanin content Antioxidant activity
Duy, N. Q., Thoai, H. A., Lam, T. D., & Le, X. T. (2019). Effects of Different Extraction Solvent Systems on Total Phenolic, Total Flavonoid, Total Anthocyanin Contents and Antioxidant Activities of Roselle (Hibiscus sabdariffa L.) Extracts. Asian Journal of Chemistry, 31(11), 2517–2521. https://doi.org/10.14233/ajchem.2019.22147
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. M. Ali, J. Chin. Integr. Med., 9, 626 (2011); https://doi.org/10.3736/jcim20110608.
  2. Royal College of Physicians and Surgeons of Canada, Royal College of Physicians and Surgeons of Canada, Ottowa (2006).
  3. H. Liu, W. Jiang and M. Xie, Recent Patents Anticancer. Drug Discov., 5, 152 (2010); https://doi.org/10.2174/157489210790936261.
  4. R.E. Wrolstad, J. Food Sci., 69, C419 (2004); https://doi.org/10.1111/j.1365-2621.2004.tb10709.x.
  5. J.-M. Kong, L.-S. Chia, N.-K. Goh, T.-F. Chia and R. Brouillard, Phytochemistry, 64, 923 (2003); https://doi.org/10.1016/S0031-9422(03)00438-2.
  6. P. Bridle and C.F. Timberlake, Food Chem., 58, 103 (1997); https://doi.org/10.1016/S0308-8146(96)00222-1.
  7. C. Manach, A. Scalbert, C. Morand, C. Rémésy and L. Jiménez, Am. J. Clin. Nutr., 79, 727 (2004); https://doi.org/10.1093/ajcn/79.5.727.
  8. C. Manach, G. Williamson, C. Morand, A. Scalbert and C. Rémésy, Am. J. Clin. Nutr., 81, 230S (2005); https://doi.org/10.1093/ajcn/81.1.230S.
  9. V. Cheynier, Am. J. Clin. Nutr., 81, 223S (2005); https://doi.org/10.1093/ajcn/81.1.223S.
  10. C. Proestos, A. Bakogiannis, C. Psarianos, A.A. Koutinas, M. Kanellaki and M. Komaitis, Food Control, 16, 319 (2005); https://doi.org/10.1016/j.foodcont.2004.03.011.
  11. E. Middleton Jr. and C. Kandaswami, Biochem. Pharmacol., 43, 1167 (1992); https://doi.org/10.1016/0006-2952(92)90489-6.
  12. H. Groot and U. Rauen, Fundam. Clin. Pharmacol., 12, 249 (1998); https://doi.org/10.1111/j.1472-8206.1998.tb00951.x.
  13. P.-J. Tsai, J. McIntosh, P. Pearce, B. Camden and B.R. Jordan, Food Res. Int., 35, 351 (2002); https://doi.org/10.1016/S0963-9969(01)00129-6.
  14. J.F. Morton, C.F. Dowling and J.F. Morton, Distributed by Creative Resources Systems, Winterville, N.C.: Miami, FL (987).
  15. H.D. Neuwinger, African Traditional Medicine: A Dictionary of Plant Use and Applications, Medpharm Scientific Publishers: Stuttgart (2000).
  16. I.A. Khan and E.A. Abourashed, Leung’s Encyclopedia of Common Natural Ingredients: Used in Food, Drugs and Cosmetics, John Wiley & Sons, Inc.: Hoboken, N.J, edn 3 (2010).
  17. U. Chavan, F. Shahidi and M. Naczk, Food Chem., 75, 509 (2001); https://doi.org/10.1016/S0308-8146(01)00234-5.
  18. A.H. Goli, M. Barzegar and M.A. Sahari, Food Chem., 92, 521 (2005); https://doi.org/10.1016/j.foodchem.2004.08.020.
  19. F. Anwar, A. Jamil, S. Iqbal and M.A. Sheikh, Grasas Aceites, 57, 189 (2006); https://doi.org/10.3989/gya.2006.v57.i2.36.
  20. M. Abdille, R. Singh, G. Jayaprakasha and B. Jena, Food Chem., 90, 891 (2005); https://doi.org/10.1016/j.foodchem.2004.09.002.
  21. R. Celano, A.L. Piccinelli, I. Pagano, G. Roscigno, L. Campone, E. De Falco, M. Russo and L. Rastrelli, Food Res. Int., 99, 298 (2017); https://doi.org/10.1016/j.foodres.2017.05.036.
  22. E.A. Ainsworth and K.M. Gillespie, Nat. Protoc., 2, 875 (2007); https://doi.org/10.1038/nprot.2007.102.
  23. Y. Gong, Z. Hou, Y. Gao, Y. Xue, X. Liu and G. Liu, Food Bioprod. Process., 90, 9 (2012); https://doi.org/10.1016/j.fbp.2010.12.004.
  24. M.M. Giusti and R.E. Wrolstad, Current Protocols in Food Analytical Chemistry, Wiley, pp. F1.2.1-F1.2.13 (2001). https://doi.org/10.1002/0471142913.faf0102s00.
  25. N. Cardullo, V. Muccilli, R. Saletti, S. Giovando and C. Tringali, Food Chem., 268, 585 (2018); https://doi.org/10.1016/j.foodchem.2018.06.117.
  26. M. Oyaizu, Eiyogaku Zasshi, 44, 307 (1986); https://doi.org/10.5264/eiyogakuzashi.44.307.
  27. Y.-Z. Fang, S. Yang and G. Wu, Nutrition, 18, 872 (2002); https://doi.org/10.1016/S0899-9007(02)00916-4.
  28. M. Naczk and F. Shahidi, J. Chromatogr. A, 1054, 95 (2004); https://doi.org/10.1016/S0021-9673(04)01409-8.
  29. B. Sultana, F. Anwar and R. Przybylski, Food Chem., 104, 1106 (2007); https://doi.org/10.1016/j.foodchem.2007.01.019.
  30. Q.D. Do, A.E. Angkawijaya, P.L. Tran-Nguyen, L.H. Huynh, F.E. Soetaredjo, S. Ismadji and Y.-H. Ju, J. Food Drug Anal., 22, 296 (2014); https://doi.org/10.1016/j.jfda.2013.11.001.
  31. B. Sultana, F. Anwar and M. Ashraf, Molecules, 14, 2167 (2009); https://doi.org/10.3390/molecules14062167.
  32. N. Turkmen, F. Sari and Y.S. Velioglu, Food Chem., 99, 835 (2006); https://doi.org/10.1016/j.foodchem.2005.08.034.
  33. W. Brand-Williams, M.E. Cuvelier and C. Berset, LWT-Food Sci. Technol., 28, 25 (1995); https://doi.org/10.1016/S0023-6438(95)80008-5.
  34. K. Zhou and L. Yu, LWT-Food Sci. Technol., 37, 717 (2004); https://doi.org/10.1016/j.lwt.2004.02.008.
  35. I.F.F. Benzie and J.J. Strain, Anal. Biochem., 239, 70 (1996); https://doi.org/10.1006/abio.1996.0292.
  36. M. Alothman, R. Bhat and A.A. Karim, Food Chem., 115, 785 (2009); https://doi.org/10.1016/j.foodchem.2008.12.005.
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 0