Characterization and effect of extraction solvents on the yield and total phenolic content from Vernonia amygdalina leaves

Oluwaseun Ruth Alara, Nour Hamid Abdurahman, Siti Kholijah Abdul Mudalip, Olusegun Abayomi Olalere

Research output: Contribution to journalArticlepeer-review

29 Citations (SciVal)

Abstract

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.

Original languageEnglish
Pages (from-to)311-316
Number of pages6
JournalJournal of Food Measurement and Characterization
Volume12
Issue number1
DOIs
Publication statusPublished - 14 Oct 2017

Keywords

  • Antioxidant
  • Characterization
  • Extraction
  • Phenolic
  • Solvent
  • Vernonia amygdalina

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

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