Effect of solvents on the antioxidant capacity and phenolic content of mango and pitaya
2009
Sarip J. | Anisah J. | Nur Yuhasliza A R. | Dang Lelamurni A R. | Mohd Shaib J.
This study inyestigated the antioxidant capacity and total phenolic content of mango and pitaya extracts obtained using three different solvents. Water and two organic solvents, methanol and ethanol, were used individually and in combination at ratio of (70:30, 50:50, 30:70) for ethanol-water and methanolwater. Polyphenol content of extracts was determined using Folin-Ciocalteu assay. The antioxidant activity of these extract was investigated by the widely used DPPH method. Results showed that solvents with different polarities had significant effects on polyphenol content and antioxidant capacity. For mango and pitaya, ethanol-water eombination at 70:30 showed the highest polyphenol content of 13.0 ppm GAE and 3.0 ppm GAE, respectively. A high correlation between polyphenol content and antioxidant activity of mango and pitaya extracts were observed.
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