Effect of cultivars and solvent on total phenolic content, total flavonoid content and antioxidant capacity of olive leaves (Olea europaea L.)
2011
Nunticha Saisut(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Sasitorn Tongchitpakdee(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Objective of this research was to study the effect of cultivars and extraction solvent on total phenolic content, total flavonoid content and antioxidant capacity (2, 2-Diphenyl-1-picrylhydrazyl (DPPH) assay) of olive leaves. Four cultivars of olive leaves (cv. Hojiblanca, cv. Arbequina, cv. Manzanillo and cv. Picual), which are cultivated in Thailand were studied. The results showed that 80 percent ethanol (v/v) extract of cv. Hojiblanca had the highest total phenolic and total flavonoid contents as well as DPPH radical scavenging activity, followed by cv. Arbequina, cv. Manzanillo and cv. Picual. The results also show that when extracted olive leaves (cv. Hojiblanca) using 40 percent , 60 percent , 80 percent and 100 percent (v/v) of ethanol or methanol, 80 percent ethanol extract had the highest total phenolic and total flavonoid contents as well as DPPH radical scavenging activity.
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Эту запись предоставил Kasetsart University