Effect of solvent on total phenolic content and antioxidant capacity of fingerroot (Boesenbergia pandurata) | ผลของตัวทำละลายต่อปริมาณสารประกอบฟีนอลิกและความสามารถต้านออกซิเดชันของกระชายเหลือง (Boesenbergia pandurata)
2008
Thanasak Sae-leaw(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected] | Sasitorn Chantanawarangoon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Wannee Jirapakkul(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Effect of solvent on total phenolic content and antioxidant capacity of fingerroot have been studied. Different solvents, including acetone, 80 percent ethanol (v/v), 80 percent methanol (v/v) and water, have been used to prepare fingerroot extracts. The extracts were analyzed for total phenolic content, total flavonoid content, and antioxidant capacities. The 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) assay and 2, 2'-azinobiz(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay were used to analyze the antioxidant capacity. Acetone extract showed the highest content of total phenolic and total flavonoid, and followed by those prepared with 80 percent ethanol, 80 percent methanol and water extract, respectively. The highest values of DPPH and ABTS sup(+) radical scavenging activities were observed in 80 percent ethanol and acetone extracts, and followed by 80 percent methanol and water extracts, respectively.
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Эту запись предоставил Kasetsart University