Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella asiatica extracts

K. K. Chew, S. Y. Ng, Y. Y. Thoo, M. Z. Khoo, Wan Aida Wan Mustapha, C. W. Ho

Research output: Contribution to journalArticle

77 Citations (Scopus)

Abstract

The present study was to optimize the phenolic recovery from Centella asiatica by investigating the effects of ethanol concentration (0-100%, v/v), extraction time (60-300 min) and extraction temperature (25- 65°C) on phenolic extraction using single-factor experiments. Total phenolic content (TPC), total flavonoid content (TFC) and condensed tannin content (CTC) were used for determination of phenolic content while 2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity and 2,2'-diphenyl- 1-picrylhydrazyl (DPPH) radical-scavenging capacity were used for measuring the antioxidant capacity of C. asiatica extract. All extraction conditions had significant effect (p < 0.05) on the phenolic contents and antioxidant capacities of C. asiatica extract. The optimal conditions for phenolic recovery were 40% ethanol for 60 min at 65oC, with values of 1203.49 mg GAE/ 100 g DW for TPC, 561.92 mg CE/ 100 g DW for TFC, 181.25 mg CE/ 100 g DW for CTC, 730.37 μmol TEAC/ 100 g DW for ABTS and 1948.30 μmol TEAC/ 100 g DW for DPPH. TFC was found to be positive correlated significantly (0.902, p < 0.05) with DPPH under influence of ethanol concentration. However, all antioxidant compound assays (TPC, TFC and CTC) were negatively correlated significantly with ABTS under the effect of extraction temperature.

Original languageEnglish
Pages (from-to)571-578
Number of pages8
JournalInternational Food Research Journal
Volume18
Issue number2
Publication statusPublished - 2011

Fingerprint

Centella asiatica
Flavonoids
Proanthocyanidins
phenolic compounds
Ethanol
Antioxidants
ethanol
antioxidants
flavonoids
proanthocyanidins
Temperature
extracts
temperature
Centella
biphenyl
Sulfonic Acids
sulfonic acid
Centella asiatica extract
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
assays

Keywords

  • 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity
  • 2,2'-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity
  • Centella asiatica
  • Condensed tannin content (CTC)
  • Total flavonoid content (TFC)
  • Total phenolic content (TPC)

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella asiatica extracts. / Chew, K. K.; Ng, S. Y.; Thoo, Y. Y.; Khoo, M. Z.; Wan Mustapha, Wan Aida; Ho, C. W.

In: International Food Research Journal, Vol. 18, No. 2, 2011, p. 571-578.

Research output: Contribution to journalArticle

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T1 - Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella asiatica extracts

AU - Chew, K. K.

AU - Ng, S. Y.

AU - Thoo, Y. Y.

AU - Khoo, M. Z.

AU - Wan Mustapha, Wan Aida

AU - Ho, C. W.

PY - 2011

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N2 - The present study was to optimize the phenolic recovery from Centella asiatica by investigating the effects of ethanol concentration (0-100%, v/v), extraction time (60-300 min) and extraction temperature (25- 65°C) on phenolic extraction using single-factor experiments. Total phenolic content (TPC), total flavonoid content (TFC) and condensed tannin content (CTC) were used for determination of phenolic content while 2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity and 2,2'-diphenyl- 1-picrylhydrazyl (DPPH) radical-scavenging capacity were used for measuring the antioxidant capacity of C. asiatica extract. All extraction conditions had significant effect (p < 0.05) on the phenolic contents and antioxidant capacities of C. asiatica extract. The optimal conditions for phenolic recovery were 40% ethanol for 60 min at 65oC, with values of 1203.49 mg GAE/ 100 g DW for TPC, 561.92 mg CE/ 100 g DW for TFC, 181.25 mg CE/ 100 g DW for CTC, 730.37 μmol TEAC/ 100 g DW for ABTS and 1948.30 μmol TEAC/ 100 g DW for DPPH. TFC was found to be positive correlated significantly (0.902, p < 0.05) with DPPH under influence of ethanol concentration. However, all antioxidant compound assays (TPC, TFC and CTC) were negatively correlated significantly with ABTS under the effect of extraction temperature.

AB - The present study was to optimize the phenolic recovery from Centella asiatica by investigating the effects of ethanol concentration (0-100%, v/v), extraction time (60-300 min) and extraction temperature (25- 65°C) on phenolic extraction using single-factor experiments. Total phenolic content (TPC), total flavonoid content (TFC) and condensed tannin content (CTC) were used for determination of phenolic content while 2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity and 2,2'-diphenyl- 1-picrylhydrazyl (DPPH) radical-scavenging capacity were used for measuring the antioxidant capacity of C. asiatica extract. All extraction conditions had significant effect (p < 0.05) on the phenolic contents and antioxidant capacities of C. asiatica extract. The optimal conditions for phenolic recovery were 40% ethanol for 60 min at 65oC, with values of 1203.49 mg GAE/ 100 g DW for TPC, 561.92 mg CE/ 100 g DW for TFC, 181.25 mg CE/ 100 g DW for CTC, 730.37 μmol TEAC/ 100 g DW for ABTS and 1948.30 μmol TEAC/ 100 g DW for DPPH. TFC was found to be positive correlated significantly (0.902, p < 0.05) with DPPH under influence of ethanol concentration. However, all antioxidant compound assays (TPC, TFC and CTC) were negatively correlated significantly with ABTS under the effect of extraction temperature.

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KW - Centella asiatica

KW - Condensed tannin content (CTC)

KW - Total flavonoid content (TFC)

KW - Total phenolic content (TPC)

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