Influence of temperature, solvent and extraction procedure on the content of phenolic compounds and antioxidant activity of Aloysia citriodora Palau leaves
DOI:
https://doi.org/10.31989/ffhd.v14i11.1430Abstract
Background: The leaves of Aloysia citriodora Palau are a source of phenolic compounds that have antioxidant properties.
Objective: The objective of this study was to compare the effects of temperature, type of solvent, maceration, and ultrasound processes in the extraction of phenolic compounds from A. citriodora Palau leaves that allow for maintaining the highest antioxidant capacity.
Methods: In this study, phenolic compounds were extracted from A. citriodora by two methods, maceration, and ultrasonic treatment, using water and 80% ethanol as solvents and extraction temperatures of 25 °C, 45 °C, and 65 °C. Total phenolic compounds (TPhen), total flavonoid compounds (TFlav), and antioxidant capacity, evaluated by DPPH and ABTS assay, were characterized and reported as inhibition concentration (IC50).
Results: The highest CPhen content was obtained with ethanolic extract using the ultrasonic method at 65 °C, with a value of 15.32 mg EAG/mL at 65 °C. For TFlav, the highest value was obtained with the ultrasonic treatment at 45 °C using ethanol as solvent, obtaining a value of 6.52 mg EQ/mL. The best antioxidant capacity was shown by the sonication with ethanol at 65 and 45 °C, with IC50 values of 27.10 µg/mL and 20.40 µg/mL, respectively.
Conclusion: Ultrasound extraction at higher temperatures (45°C and 65°C) proved more effective than maceration, yielding greater amounts of phenolic and flavonoid compounds and exhibiting better antioxidant capacity.”.
Keywords: Aloysia citrodora, phenolic compounds, antioxidant activity, inhibitory concentration IC50.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Functional Foods in Health and Disease
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Any manuscripts or substantial parts of it, submitted to the journal must not be under consideration by or previously published in any other journal or citable form. Authors are required to ensure that no material submitted as part of a manuscript infringes existing copyrights or the rights of a third party. In submitting one's article in any form, the author has assigned the FFC publishing rights and has agreed to an automatic transfer of the copyright to the publisher. This is so that the FFC may create print option journals, for example, at the FFC’s discretion. If the author wishes to distribute their works by means outside of the FFC, for example within their community, they will have to place a request.
Correspondence concerning articles published in Functional Foods in Health and Disease is encouraged. While derivative works (adaptations, extensions on the current work, etc.) are allowed, distribution of the modified material is not allowed without permission from the FFC.