Effect Of Solvents On The Antioxidant Capacity And Phenolic Content Of Mango And Pitaya


Nur Yuhasliza A.R., Dang Lelamurni A.R A.R., Anisah J. & Mohd. Shaib, J.
Bio-processing Programme, Biotechnology Research Centre, Malaysian Agricultural Research and
Development Institute (MARDl) G.P.O Box 12301, 50774 Kuala Lumpur
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Effect Of Solvents On The Antioxidant Capacity And Phenolic Content Of Mango And Pitaya


Medicinal and Aromatic Plants Seminar (MAPS 2008)


21st October - 22nd October 2008

Place Held

The Legend Hotel, Kuala Lumpur


This study investigated the antioxidant capacity and total phenolic content of mango and pitaya extracts obtained using three different solvents. Water and two organic solvents, methanol and ethanol, were used individually and in combination at ratio of (70:30, 50:50, 30:70) for ethanol-water and methano-water. Polyphenol content of extracts was determined using Folin-Ciocalteu assay. The antioxidant activity of these etract was investigated by the widely used DPPH method. Results showed that solvents with different polarities had significant effects on polyphenol content and antioxidant activity. For mango and pitaya, ethanol-water combination at 70:30 showed the highest polyphenol content of 13.0 ppm GAE and 3.0 ppm GAE, respectively. A high correlation between poIyphenol content and antioxidant activity of mango and pitaya etracts were observed.


Solvents; total potyphenol content DPPH assay; mango; pitaya


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