EFFECT OF SOLVENT-TEMPERATURE EXTRACTION CONDITIONS ON THE INITIAL ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF MUITLE EXTRACTS AND THEIR DECAY UPON STORAGE AT DIFFERENT pH
The effect of solvent and extraction temperature on the initial antioxidant activity (AA) and total phenolic content (TPC) of Muitle (Justicia spicigera) extracts and their decay upon storage at different pH values was studied. Extraction with aqueous solvents, at either 25 or 60 ◦C, produced fresh extracts (pH 7.4) with higher initial TPC and AA. Extracts were adjusted to different pH´s displayed different TPC and AA decay rates upon storage. TPC had first order decay kinetics, characterized by a relatively quick constant (k1) at relatively short storage times followed by a relatively slow constant (k2) at relatively large storage times. ABTS and DPPH assays estimated different AA in the extracts, attributed to compatibility differences between the bioactive species and the free radicals.
Al-Farsi, M.A. and Lee, C.Y. (2008). Optimization of phenolics and dietary fibre extraction from date seeds. Food Chemistry 108, 977-985.
Ares, G., Barreiro, C. and Gambaro, A. (2010). ´ Evaluation of antioxidant extracts from Uruguayan native plants: importance of sensory characteristics. CyTA-Journal of Food 8, 201- 207.
Ding, Z. (1999). Studies on extraction and isolation flavonoids from Ginkgo leaves. Journal of Food Quality 22, 693-700.
Domínguez, X.A., Achenbach, H., González, C., and Ferre-D’Amare, A.R. (1990). Estudio químico del muitle (Justicia spicigera). Revista Latinoamericana de Química 21, 142-143.
Euler K.L. and Alam, M. (1982). Isolation of Kaempferitrin from Justicia spicigera. Journal of Natural Products 45, 220-222.
Gong, Y., Hou, Z., Gao, Y., Xue, Y., Liu, X. and Liu, G. (2012). Optimization of extraction parameters of bioactive components from defatted marigold (Tagetes erecta L.) residue using response surface methodology. Food and Bioproducts Processing 90, 9-16.
Juntachote, T. and Berghofer, E. (2005). Antioxidative properties and stability of ethanolic extracts of Holy basil and Galangal. Food Chemistry 92, 193-202.
Li, Z.L. (1994). Using resins and enzymes to extract flavonoids from Ginkgo leaves. Patent in Traditional Chinese Medicine 16, 52-53.
Liyana-Pathirana, C. and Shahidi, F. (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry 93, 47-56.
Mahabir, D. and Gulliford M.C. (1997). Use of medicinal plants for diabetes in Trinidad and Tobago. American Journal of Public Health 1,174-179.
Márquez, C., Lara, F., Rodríguez B.E. and Mata, R. (1999). Plantas medicinales de México: Composición, Usos y Actividad Biológica. UNAM, México-
Molyneux, P. (2004). The use of the stable free radical diphenylpricryl-hydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology 26, 211-219.
Morelló, J.R., Motilva, M.J., Tovar, M.J. and Romero, M.P. (2004). Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chemistry 85, 357-364.
Mulero, J., Pardo, F. and Zafrilla, P. (2010). Antioxidant activity and phenolic compounds in conventional and organic red grapes (var. Monastrell). CyTA-Journal of Food 8, 185-191.
Ponce-Macotela, M., Rufino-González Y., de la Mora-de la Mora J.I., González-Maciel, A., Reynoso-Robles, R.R. and Mart´ınez-Gordillo, M.N. (2001). Mortality and morphological changes in Giardia duodenalis induced by exposure to ethanolic extracts of Justicia spicigera. Proceedings of the Western Pharmacology Society 44, 151-152.
Reyes-Munguía, A., Azúara-Nieto, E., Beristain, C.I., Cruz-Sosa, F. and Vernon-Carter, E.J. (2009). Purple maguey (Rhoeo discolor) antioxidant properties. CyTA-Journal of Food 7, 209-216.
Sepulveda-Jiménez, G., Reyna-Aquino, C., Chaires- Martínez, L., Bermúdez-Torres, K. and Rodríguez-Monroy, M. (2009). Antioxidant activity and content of phenolic compounds and flavonoids from Justicia spicigera. Journal of Biological Sciences 9, 629-632
Serrano-Maldonado, M.J., Guerrero-Legarreta, I., de la Paz Pérez-Olvera, C. and Soriano-Santos, J. (2011). Antioxidant activity and citotoxic effect of Cladocolea loniceroides (van Tieghem) Kuijt (Loranthaceae). Revista Mexicana de Ingeniería Química 10, 161-170.
Spigno, G. and De Faveri, D.M. (2007). Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts. Journal of Food Engineering 78, 793-801.
Too, Y.Y., Ho, S.K., Liang, J.Y., Ho, C.W. and Tan, C.P. (2010). Effects of binary extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity of mengkudu (Morinda citrifolia). Food Chemistry 120, 290-295.
Turkmen, N., Sari, F. and Velioglu, Y.S. (2006). Effects on extraction solvents on concentration and antioxidant activity of black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteau methods. Food Chemistry 99, 835-841.
Uma, D.B., Ho, C.W. and Wan Aida, W.M. (2010). Optimization of extraction parameters of total phenolic compounds from Henna (Lawsonia inermis) leaves. Sains Malaysiana 39, 119-128.
Walstra, P. (2002). Reaction kinetics. In: Physical Chemistry of Foods. (Walstra, P. ed.), Pp. 52- 58. Marcel Dekker Inc., New York.
Wang, J., Sun, B., Cao, Y., Tian, Y. and Li, X. (2007). Optimization of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry 106, 804-810.
Wong W. (1976). Some folk medicinal plants from Trinidad. Economic Botanic 30, 103-142.
Xu, B.J. and Chang, S.K.C. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science 72, S159- S166.
Yim, H.S., Chye, F.Y., Koo, S.M., Matanjun, P., How, S.E. and Ho, C.W. (2012). Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens. Food and Bioproducts Processing 90, 235-242.
By publishing your paper in our journal you are also granting it the copyright of the information that it contains.