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Agriculturae Conspectus Scientificus, Vol. 88 No. 1, 2023.

Izvorni znanstveni članak

Extraction of Polyphenols from Mentha aquatica Linn. var. crispa

Le Van Nhat Hoai orcid id orcid.org/0000-0002-5165-3218 ; Industrial university of Ho Chi Minh Cty
Le Pham Tan Quoc orcid id orcid.org/0000-0002-2309-5423 ; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Ho Thien Hoang orcid id orcid.org/0000-0002-3706-7917 ; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Katleen Raes ; Research Group VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Belgium
Dam Sao Mai orcid id orcid.org/0000-0002-3170-0785 ; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Le Trung Thien orcid id orcid.org/0000-0001-5441-2199 ; Falculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Vietnam

Puni tekst: engleski pdf 514 Kb

str. 37-42

preuzimanja: 232

citiraj

Sažetak

Mentha aquatica Linn. var. crispa is commonly used as a spice in many Asian countries. Although its biological activities, such as its applications, antimicrobial properties, have been studied, its antioxidation properties have not been investigated. This study establishes the most suitable extraction conditions concerning the independent variables affecting the total polyphenol content (TPC) and antioxidant activity (AA) of M. aquatica extract (stem and leaf). Investigated factors include the type of solvent used; solvent concentration, the ratio of raw material to solvent, extraction time and extraction temperature. The efficiency of polyphenol extraction was evaluated by TPC and AA through the ability to neutralize the free radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6- sulfonic acid) (ABTS), and the ferric reducing antioxidant power (FRAP) was used as the evaluation indicator. The results have shown that acetone at a concentration of 50%, at a ratio of 1:20 (w/v), extraction time of 2 h and a temperature of 40 °C give the highest values of TPC and AA, with values of 120.92 mg GAE g-1 dw for TPC, 169.36 μmol TE g-1 dw by DPPH assay, 264.03 μmol by ABTS assay, and 425.35 μmol Fe2+ g-1 dw by FRAP assay. This study demonstrates that extracts of M. aquatica can be used for research as food antioxidant.

Ključne riječi

antioxidant, extraction, Mentha aquatica Linn., polyphenols, spices

Hrčak ID:

296228

URI

https://hrcak.srce.hr/296228

Datum izdavanja:

22.3.2023.

Posjeta: 794 *