Tags

Type your tag names separated by a space and hit enter

Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate.
J Food Sci. 2010 Sep; 75(7):C626-32.JF

Abstract

The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent of the extraction process itself were investigated. Total phenolic and anthocyanin extracts were examined according to Folin-Ciocalteu assay and Rabino and Mancinelli method, respectively. The effect of different extracting solvents and temperatures on extracts of phenolic compounds and anthocyanins were studied. Plant samples were evaluated for their antioxidant chemical activity by 2, 2-diphenyl-1-picrylhydrazl assay, to determine their potential as a source of natural antioxidant. Results showed that all tested plants exhibited appreciable amounts of phenolic compounds. The methanolic extract (60 °C) of sour pomegranate peel contained the highest phenolic extract (4952.4 mg/100 g of dry weight). Terebinth green seed had the lowest phenolic extract (599.4 mg/100 g of dry weight). Anthocyanins ranged between 3.5 (terebinth red seed) and 0.2 mg/100 g of dry material (thyme). Significant effect of different extracting solvents and temperatures on total phenolics and anthocyanin extracts were found. The methanol and 60 °C of extraction conditions found to be the best for extracting phenolic compounds. The distilled water and 60 °C extraction conditions found to be the best for extracting anthocyanin.

Authors+Show Affiliations

Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan. trababah@just.edu.joNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21535529

Citation

Rababah, Taha M., et al. "Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate." Journal of Food Science, vol. 75, no. 7, 2010, pp. C626-32.
Rababah TM, Banat F, Rababah A, et al. Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate. J Food Sci. 2010;75(7):C626-32.
Rababah, T. M., Banat, F., Rababah, A., Ereifej, K., & Yang, W. (2010). Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate. Journal of Food Science, 75(7), C626-32. https://doi.org/10.1111/j.1750-3841.2010.01756.x
Rababah TM, et al. Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate. J Food Sci. 2010;75(7):C626-32. PubMed PMID: 21535529.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate. AU - Rababah,Taha M, AU - Banat,Fawzi, AU - Rababah,Anfal, AU - Ereifej,Khalil, AU - Yang,Wade, PY - 2011/5/4/entrez PY - 2011/5/4/pubmed PY - 2011/8/24/medline SP - C626 EP - 32 JF - Journal of food science JO - J Food Sci VL - 75 IS - 7 N2 - The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent of the extraction process itself were investigated. Total phenolic and anthocyanin extracts were examined according to Folin-Ciocalteu assay and Rabino and Mancinelli method, respectively. The effect of different extracting solvents and temperatures on extracts of phenolic compounds and anthocyanins were studied. Plant samples were evaluated for their antioxidant chemical activity by 2, 2-diphenyl-1-picrylhydrazl assay, to determine their potential as a source of natural antioxidant. Results showed that all tested plants exhibited appreciable amounts of phenolic compounds. The methanolic extract (60 °C) of sour pomegranate peel contained the highest phenolic extract (4952.4 mg/100 g of dry weight). Terebinth green seed had the lowest phenolic extract (599.4 mg/100 g of dry weight). Anthocyanins ranged between 3.5 (terebinth red seed) and 0.2 mg/100 g of dry material (thyme). Significant effect of different extracting solvents and temperatures on total phenolics and anthocyanin extracts were found. The methanol and 60 °C of extraction conditions found to be the best for extracting phenolic compounds. The distilled water and 60 °C extraction conditions found to be the best for extracting anthocyanin. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21535529/Optimization_of_extraction_conditions_of_total_phenolics_antioxidant_activities_and_anthocyanin_of_oregano_thyme_terebinth_and_pomegranate_ DB - PRIME DP - Unbound Medicine ER -