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Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems.
Molecules. 2018 Feb 13; 23(2)M

Abstract

This study evaluated the efficacy of various organic solvents (80% acetone, 80% ethanol, 80% methanol) and distilled water for extracting antioxidant phenolic compounds from turmeric, curry leaf, torch ginger and lemon grass extracts. They were analyzed regarding the total phenol and flavonoid contents, antioxidant activity and concentration of some phenolic compounds. Antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and the ferric reducing antioxidant power (FRAP) assay. Quantification of phenolic compounds was carried out using high-performance liquid chromatography (HPLC). All the extracts possessed antioxidant activity, however, the different solvents showed different efficiencies in the extraction of phenolic compounds. Turmeric showed the highest DPPH values (67.83-13.78%) and FRAP (84.9-2.3 mg quercetin/g freeze-dried crude extract), followed by curry leaf, torch ginger and lemon grass. While 80% acetone was shown to be the most efficient solvent for the extraction of total phenolic compounds from turmeric, torch ginger and lemon grass (221.68, 98.10 and 28.19 mg GA/g freeze dried crude extract, respectively), for the recovery of phenolic compounds from curry leaf (92.23 mg GA/g freeze-dried crude extract), 80% ethanol was the most appropriate solvent. Results of HPLC revealed that the amount of phenolic compounds varied depending on the types of solvents used.

Authors+Show Affiliations

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Sh.sepahpour@yahoo.com.Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. sjinap@gmail.com. Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. sjinap@gmail.com.Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. myazid@upm.edu.my. Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. myazid@upm.edu.my.Department of Pharmaceutical Chemistry, Faculty of Pharmacy, International Islamic Universiti Malaysia, 25200 Kuantan, Pahang, Malaysia. alfikhatib@iium.edu.my.Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. madfaizal@upm.edu.my. Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. madfaizal@upm.edu.my. Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. madfaizal@upm.edu.my.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

29438306

Citation

Sepahpour, Shabnam, et al. "Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems." Molecules (Basel, Switzerland), vol. 23, no. 2, 2018.
Sepahpour S, Selamat J, Abdul Manap MY, et al. Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules. 2018;23(2).
Sepahpour, S., Selamat, J., Abdul Manap, M. Y., Khatib, A., & Abdull Razis, A. F. (2018). Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules (Basel, Switzerland), 23(2). https://doi.org/10.3390/molecules23020402
Sepahpour S, et al. Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules. 2018 Feb 13;23(2) PubMed PMID: 29438306.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. AU - Sepahpour,Shabnam, AU - Selamat,Jinap, AU - Abdul Manap,Mohd Yazid, AU - Khatib,Alfi, AU - Abdull Razis,Ahmad Faizal, Y1 - 2018/02/13/ PY - 2017/11/23/received PY - 2018/01/09/revised PY - 2018/01/10/accepted PY - 2018/2/14/entrez PY - 2018/2/14/pubmed PY - 2018/8/17/medline KW - antioxidant activity KW - curry leaf KW - lemon grass KW - solvent extraction KW - torch ginger KW - total flavonoid content KW - total phenolic content KW - turmeric JF - Molecules (Basel, Switzerland) JO - Molecules VL - 23 IS - 2 N2 - This study evaluated the efficacy of various organic solvents (80% acetone, 80% ethanol, 80% methanol) and distilled water for extracting antioxidant phenolic compounds from turmeric, curry leaf, torch ginger and lemon grass extracts. They were analyzed regarding the total phenol and flavonoid contents, antioxidant activity and concentration of some phenolic compounds. Antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and the ferric reducing antioxidant power (FRAP) assay. Quantification of phenolic compounds was carried out using high-performance liquid chromatography (HPLC). All the extracts possessed antioxidant activity, however, the different solvents showed different efficiencies in the extraction of phenolic compounds. Turmeric showed the highest DPPH values (67.83-13.78%) and FRAP (84.9-2.3 mg quercetin/g freeze-dried crude extract), followed by curry leaf, torch ginger and lemon grass. While 80% acetone was shown to be the most efficient solvent for the extraction of total phenolic compounds from turmeric, torch ginger and lemon grass (221.68, 98.10 and 28.19 mg GA/g freeze dried crude extract, respectively), for the recovery of phenolic compounds from curry leaf (92.23 mg GA/g freeze-dried crude extract), 80% ethanol was the most appropriate solvent. Results of HPLC revealed that the amount of phenolic compounds varied depending on the types of solvents used. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/29438306/Comparative_Analysis_of_Chemical_Composition_Antioxidant_Activity_and_Quantitative_Characterization_of_Some_Phenolic_Compounds_in_Selected_Herbs_and_Spices_in_Different_Solvent_Extraction_Systems_ L2 - http://www.mdpi.com/resolver?pii=molecules23020402 DB - PRIME DP - Unbound Medicine ER -