Received: 06-03-2014
Accepted: 22-05-2014
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Effect of Extracting Conditions on Polyphenol Content and Antioxidant Activityof Diep Ha Chau (Phyllanthus amarus)Cultivated in Phu Yen
,
Nguyen Xuan Duy
2
Keywords
Antioxidant activity, Diep ha chau, extraction, polyphenol
Abstract
Diep ha chau (Phyllanthus amarus), a valuable medicinal plant, has been grown at the industrial scale recently. This study was carried out to evaluate effect of extracting conditions on polyphenol content and antioxidant activity of Diep ha chau cultivated in Phu Yen province. Factors influencing on extraction were investigated, including: Type of solvent (acetone 50%, ethanol 50%, methanol 50%, and water), time of extraction (5, 10, 20, 30, and 40 min), temperature of extraction (30, 40, 50, 60, and 70oC), and ratio between material and extracting solvent (1/10, 1/20, 1/30, 1/40, and 1/50, g/ml). Polyphenol content was determined by spectrophotometric method, antioxidant activity was measured based on DPPH free radical scavenging ability. Additinally, total reducing power capacity, oxidation of -carotene-linoleic acid model system, and oil-in-water emulsion model were also conducted to evaluate antioxidant activity of extract leaf from Diep ha chau. Research results showed that the suitable extraction condition as followed: Ethanol 50%, 20 min, 60oC, and a ratio of material/solvent 1/30 (g/ml). Phyllanthus amarus extract exhibited antioxidant activity on in vitro as DPPH, total reducing power, -carotene-linoleic acid model system, and oil-in-water emulsion model. These results of the study provided valuable scientific data toward Diep ha chau medicinal plant.
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