TY - JOUR
T1 - Characterization and effect of extraction solvents on the yield and total phenolic content from Vernonia amygdalina leaves
AU - Alara, Oluwaseun Ruth
AU - Abdurahman, Nour Hamid
AU - Mudalip, Siti Kholijah Abdul
AU - Olalere, Olusegun Abayomi
N1 - Funding Information:
Acknowledgements The authors wish to acknowledge the financial support of Universiti Malaysia Pahang through the soft grant RDU160325.
PY - 2017/10/14
Y1 - 2017/10/14
N2 - In this study, the effects of extraction solvents on the yield and total phenolic content of Vernonia amygdalina leaf were examined. The considered solvents were water, 20% v/v ethanol, 40% v/v ethanol, 60% v/v ethanol, 80% v/v ethanol, and 100% v/v ethanol using Soxhlet extraction technique. Highest extraction yield (19.45 ± 0.22% g/g) and total phenolic content (96.25 ± 2.52 mg GAE/g d.w.) were achieved using 60% v/v aqueous ethanol solution. In addition, there exist a significant correlation between total phenolic content and antioxidant activities using DPPH (R2 = 0.9397, p < 0.05) and ABTS scavenging activity (R2 = 0.7700, p < 0.05). More so, the FTIR analysis confirmed the presence of functional groups attributed to its antioxidant property. There was a significant damage in the cell wall of V. amygdalina leaf after extracted with 60% v/v ethanol solution. Therefore, V. amygdalina leaf can be a good source of antioxidants.
AB - In this study, the effects of extraction solvents on the yield and total phenolic content of Vernonia amygdalina leaf were examined. The considered solvents were water, 20% v/v ethanol, 40% v/v ethanol, 60% v/v ethanol, 80% v/v ethanol, and 100% v/v ethanol using Soxhlet extraction technique. Highest extraction yield (19.45 ± 0.22% g/g) and total phenolic content (96.25 ± 2.52 mg GAE/g d.w.) were achieved using 60% v/v aqueous ethanol solution. In addition, there exist a significant correlation between total phenolic content and antioxidant activities using DPPH (R2 = 0.9397, p < 0.05) and ABTS scavenging activity (R2 = 0.7700, p < 0.05). More so, the FTIR analysis confirmed the presence of functional groups attributed to its antioxidant property. There was a significant damage in the cell wall of V. amygdalina leaf after extracted with 60% v/v ethanol solution. Therefore, V. amygdalina leaf can be a good source of antioxidants.
KW - Antioxidant
KW - Characterization
KW - Extraction
KW - Phenolic
KW - Solvent
KW - Vernonia amygdalina
UR - http://www.scopus.com/inward/record.url?scp=85031426346&partnerID=8YFLogxK
U2 - 10.1007/s11694-017-9642-y
DO - 10.1007/s11694-017-9642-y
M3 - Article
AN - SCOPUS:85031426346
VL - 12
SP - 311
EP - 316
JO - Journal of Food Measurement and Characterization
JF - Journal of Food Measurement and Characterization
SN - 2193-4126
IS - 1
ER -