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J Food Drug Anal. 2014 Sep;22(3):296-302. doi: 10.1016/j.jfda.2013.11.001. Epub 2013 Dec 18.

Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica.

Author information

1
Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 106-07, Taiwan.
2
Department of Chemical Engineering, Can Tho University, Can Tho City, Viet Nam.
3
Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia.
4
Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 106-07, Taiwan. Electronic address: yhju@mail.ntust.edu.tw.

Abstract

Limnophila aromatica is commonly used as a spice and a medicinal herb in Southeast Asia. In this study, water and various concentrations (50%, 75%, and 100%) of methanol, ethanol, and acetone in water were used as solvent in the extraction of L. aromatica. The antioxidant activity, total phenolic content, and total flavonoid content of the freeze-dried L. aromatica extracts were investigated using various in vitro assays. The extract obtained by 100% ethanol showed the highest total antioxidant activity, reducing power and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The same extract also exhibited the highest phenolic content (40.5 mg gallic acid equivalent/g of defatted L. aromatica) and the highest flavonoid content (31.11 mg quercetin equivalent/g of defatted L. aromatica). The highest extraction yield was obtained by using 50% aqueous acetone. These results indicate that L. aromatica can be used in dietary applications with a potential to reduce oxidative stress.

KEYWORDS:

Antioxidants activity; Effect of solvent; Food analysis; Limnophila aromatica; Total phenol content

PMID:
28911418
DOI:
10.1016/j.jfda.2013.11.001
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