Effect of Extraction Techniques and Solvents on Various Phytochemicals and Antioxidant Activity of Clove (Syzygium aromaticum L.) Buds

Isha Singh; V.K. Madan; Satya Shree Jangra; Sushila Singh

doi:10.14233/ajchem.2016.19522

Issue

Vol. 28 No. 4 (2016): Vol 28 Issue 4

Issue Published : December 30, 2015

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

Effect of Extraction Techniques and Solvents on Various Phytochemicals and Antioxidant Activity of Clove (Syzygium aromaticum L.) Buds

https://doi.org/10.14233/ajchem.2016.19522

Isha Singh

Medicinal & Aromatic Plants Section, Old IATTE Building, CCS Haryana Agricultural University, Hisar-125 004, India

V.K. Madan

Medicinal & Aromatic Plants Section, Old IATTE Building, CCS Haryana Agricultural University, Hisar-125 004, India

Satya Shree Jangra

Medicinal & Aromatic Plants Section, Old IATTE Building, CCS Haryana Agricultural University, Hisar-125 004, India

Sushila Singh

Department of Chemistry & Biochemistry, CCS Haryana Agricultural University, Hisar-125 004, India

Corresponding Author(s) : V.K. Madan

vikku60@gmail.com

Asian Journal of Chemistry, Vol. 28 No. 4 (2016): Vol 28 Issue 4
Article Published : December 30, 2015

Abstract

The selection of appropriate extraction technique and solvent for extraction of phytoconstituents is an important aspect to achieve the maximum concentration of desired phytoconstituents in plant extracts. The present study was undertaken to study the effect of extraction techniques (mechanical shaking, refluxing, Soxhlet extraction, centrifugation) and solvents (acetone, ethanol, water) on phytoconstituents and antioxidant activities of clove buds. In clove buds, total phenols (127.26 mg GAE/g) and flavonoids (26.72 mg CE/g) contents, DPPH free radical scavenging activity (range of IC₅₀: 89.9-125.3 μg/mL) and antioxidant activity (85.86 %) were found to be highest in extracts obtained by Soxhlet technique followed by refluxing, mechanical shaking/centrifugation. Amongst solvents, total phenols (140.29 mg GAE/g), DPPH free radical scavenging activity (range of IC₅₀: 89.9-118.5 μg/mL) and antioxidant activity (84.17 %) were highest in water extracts whereas flavonoids (29.71 mg CE/g) were highest in acetone extracts. Thus, the phytochemical contents and antioxidant activity of clove depend on the type of extraction technique and solvent polarity.

Keywords

Syzygium aromaticum Extraction techniques Total phenols Flavonoids Antioxidant activity Clove

Singh, I., Madan, V., Jangra, S. S., & Singh, S. (2015). Effect of Extraction Techniques and Solvents on Various Phytochemicals and Antioxidant Activity of Clove (Syzygium aromaticum L.) Buds. Asian Journal of Chemistry, 28(4), 801–806. https://doi.org/10.14233/ajchem.2016.19522

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Y. Zuo, H. Chen and Y. Deng, Talanta, 57, 307 (2002); doi:10.1016/S0039-9140(02)00030-9.

K. Zhou and L. Yu, LWT-Food Sci. Technol., 37, 717 (2004); doi:10.1016/j.lwt.2004.02.008.

G. Spigno, L. Tramelli and D.M. De Faveri, J. Food Eng., 81, 200 (2007); doi:10.1016/j.jfoodeng.2006.10.021.

P. Kolar, J.W. Shen, A. Tsuboi and T. Ishikawa, Fluid Phase Equilib., 194-197, 771 (2002); doi:10.1016/S0378-3812(01)00716-6.

USDA, National Nutrient Database for Standard Reference, Release 18 (2005).

M. Parle and D. Khanna, Int. Res. J. Pharm., 2, 47 (2011).

V.L. Singleton and J.A. Rossi, Am. J. Enol. Vitic., 16, 144 (1965).

D. Marinova, F. Ribarova and M. Atanassova, J. Univ. Chem. Technol. Metal., 40, 255 (2005).

T. Hatano, H. Kagawa, T. Yasuhara and T. Okuda, Chem. Pharm. Bull. (Tokyo), 36, 2090 (1988); doi:10.1248/cpb.36.2090.

M.E. Hidalgo, E. Fernandez, W. Quilhot and E. Lissi, Phytochemistry, 37, 1585 (1994); doi:10.1016/S0031-9422(00)89571-0.

P.S. Milic, L.P. Stanojevic, K.M. Rajkovic, S.M. Milic, V.D. Nikolic, L.B. Nikolic and V.B. Veljkovic, Hem. Ind., 67, 89 (2013); doi:10.2298/HEMIND120314042M.

V. Kothari and S. Seshadri, Nutr. Food Sci., 40, 403 (2010); doi:10.1108/00346651011062050.

B. Shan, Y.Z. Cai, M. Sun and H. Corke, J. Agric. Food Chem., 53, 7749 (2005); doi:10.1021/jf051513y.

A.Q. Laghari, S. Memon, A. Nelofar and A.H. Laghari, Am. J. Anal. Chem., 2, 871 (2011); doi:10.4236/ajac.2011.28100.

S.P. Tan, S.E. Parks, C.E. Stathopoulos and P.D. Roach, Food Nutr. Sci., 5, 458 (2014); doi:10.4236/fns.2014.55054.

T. Juntachote and E. Berghofer, Food Chem., 92, 193 (2005); doi:10.1016/j.foodchem.2004.04.044.

Y. Wang and B. Xu, Austin J. Nutr. Food Sci., 2, 5 (2014).

M.I. Nassar, A.H. Gaara, Ahmed H. El-Ghorab, A.-R.H. Farrag, H. Shen, E. Huq and T.J. Mabry, Rev. Latinoam. Quím., 35, 47 (2007).

M.A. Hala, J. Am. Sci., 7, 1118 (2011).

T.S. Foon, L.A. Ai, P. Kuppusamy, M.M. Yusoff and N. Govindan, J. Coast. Life Med., 1, 193 (2013).

M. Holasova, V. Fiedlerova, H. Smrcinova, M. Orsak, J. Lachman and S. Vavreinova, Food Res. Int., 35, 207 (2002); doi:10.1016/S0963-9969(01)00185-5.

S. Acharyya, A. Patra and P.K. Bag, CIBTech. J. Pharm. Sci., 1, 16 (2012).

N.T.R. Meda, M.J. Bangou, S. Bakasso, J. Millogo-Rasolodimby and O.G. Nacoulma, J. Appl. Pharm. Sci., 3, 36 (2013).

T. Osawa, in ed.: I. Uritani, V.V. Garcia and E.M. Mendoza, Post-Harvest Biochemistry of Plant Materials in the Tropics, Japan Scientific Societies Press, Tokyo, Japan, p. 241 (1994).

Issue

Vol. 28 No. 4 (2016): Vol 28 Issue 4

Effect of Extraction Techniques and Solvents on Various Phytochemicals and Antioxidant Activity of Clove (Syzygium aromaticum L.) Buds

Corresponding Author(s) : V.K. Madan

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