Comparative study of organic solvents and extraction conditions on colour and antioxidant capacity in red cabbage
2017
Junka, N. | Rattanamechaiskul, C. | Wongs-Aree, C. | Kanlayanarat, S.
In industrially natural-dye production, there are many organic solvent with differentefficiencies for extracting colour and antioxidants of red cabbage. The objective of this studywas to investigate appropriate organic solvent and extract condition on colour and antioxidantactivity. Two organic solvents were used for extraction: ethanol for hydrophilic antioxidantsand hexane for lipophilic antioxidants. Experimental results showed that red cabbage extractedby ethanol was significantly higher in purple colour, anthocyanin content, total phenoliccontent, antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical assay (DPPH), and ferricreducing/antioxidant power assay (FRAP) than extraction by hexane due to anthocyanins beingthe main phenolic compound in extract. To find the appropriate concentration and extractiontime, the results revealed that the red cabbage extracted by 70% ethanol for 18 h was suitablefor extracting bioactive polar compounds, such as hydrophilic antioxidants.
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