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Correlation between the antioxidant, total flavonoid and total phenolic content of phaleria macrocarpa fruit extract

Lim, Yee Peng and Pang, Sook Fun and M. M., Yusoff and Jolius, Gimbun (2019) Correlation between the antioxidant, total flavonoid and total phenolic content of phaleria macrocarpa fruit extract. International Journal of Recent Technology and Engineering, 8 (1). pp. 38-42. ISSN 2277-3878

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Abstract

The effect of temperature and extraction time on the yield of polyphenol and antioxidant activity (DPPH-RSA) of Phaleria macrocarpa fruits was studied. The extraction of polyphenols from Phaleria macrocarpa fruit was performed using a maceration technique. The (TFC) Total Flavonoid Content and Total Phenolic Content (TPC) in the sample was analysed using aluminium chloride colorimetric assay and Singleton’s method, respectively. Meanwhile, the antioxidant activity was determined via DPPH assay. The optimum extraction condition was achieved at 80 ºC and 60 min which yielded 69.5 mg QE/g DW, 183.2 mg GA/g DW and 171.8 mg BHA/g DW, respectively. Pearson correlation coefficient analysis shows excellent correlation coefficient with R2 > 0.91 between the TPC, TFC and antioxidant activities. The method outlined here may serve as a guide to optimize the polyphenol extraction from Phaleria macrocarpa fruit

Item Type: Article
Additional Information: Indexed in Scopus
Uncontrolled Keywords: Antioxidant activity; Maceration; Total flavonoid content; Total phenolic content
Subjects: T Technology > TP Chemical technology
Faculty/Division: Centre of Excellence: Centre of Excellence for Advanced Research in Fluid Flow
Faculty of Chemical & Natural Resources Engineering
Faculty of Industrial Sciences And Technology
Depositing User: P. M. Dr. Jolius Gimbun
Date Deposited: 25 Oct 2019 00:27
Last Modified: 25 Oct 2019 02:55
URI: http://umpir.ump.edu.my/id/eprint/25242
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