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

Alara, Oluwaseun Ruth and Nour, A. H. and Siti Kholijah, Abdul Mudalip and Olalere, Olusegun Abayomi (2018) Characterization and effect of extraction solvents on the yield and total phenolic content from Vernonia amygdalina leaves. Journal of Food Measurement and Characterization, 12 (1). pp. 311-316. ISSN 2193-4126

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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.

Item Type: Article
Uncontrolled Keywords: Vernonia amygdalina; Solvent; Antioxidant; Extraction; Phenolic; Characterization
Subjects: T Technology > TP Chemical technology
Faculty/Division: Faculty of Chemical & Natural Resources Engineering
Institute of Postgraduate Studies
Depositing User: Prof. Dr. Abdurahman Nour
Date Deposited: 09 Aug 2018 04:27
Last Modified: 10 Sep 2019 04:02
URI: http://umpir.ump.edu.my/id/eprint/21923
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