EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE | ||
| Menoufia Journal of Food and Dairy Sciences | ||
| Article 3, Volume 3, Issue 3, May and June 2018, Pages 63-73 PDF (204.31 K) | ||
| Document Type: original papers | ||
| DOI: 10.21608/mjfds.2018.175627 | ||
| Authors | ||
| M. E. El-Sayed; M.A. Salem; I. M. Eisa | ||
| Food Science and Technology Dept, Fac. of Agric., Tanta Univ., Egypt | ||
| Abstract | ||
| The effect of different extraction solvents (water, 70% ethanol and 95% methanol) on bioactive compounds (polyphenols, flavonoids and saponinand tanins) and antioxidant characteristics of mallow leaves extracts were investigated The total phenolic compounds extracted from green parts of mallow using 70% ethanol, 95% methanol and water were 57.2, 43.2 and 121.6 mg/g, respectively. The total flavonoids content of mallow water extract is significantly (p≤0.05) higher than those of methanolic and ethanolic extracts. Tannins content in mallow extract obtained by 70% ethanol was 15.52mg tannic/g which was significantly higher than the other solvents, meanwhile the lowest amount (4.9 mg tannic/g) was detected in 95% methanolic extract. The same trened was also found for saponin, since the highest value (6.7 mg/g) was in 70%ethanolic extract. Total antioxidant capacity (TAC) of mallow extracts at 500ppm decreased as the percentage of alcohol in the solvent increased. Whereas, the highest TAC (58.7±.1 %) was detected in water extract and decreased gradually by decreasing the percentage of water in the solvent. the water extract at 500ppm had significantly higher (p≤0.05) antioxidant activity compared to the other solvents. Consequently, the water was the best solvent for extraction phenolics and flavonoids from green parts of mallow and these extracts have a strong antioxidant activity | ||
| Keywords | ||
| Mallow extract; antioxidants; phenolic; DPPH | ||
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