Volume 14, Issue 64 (2016)                   FSCT 2016, 14(64): 92-83 | Back to browse issues page

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Ghorbani M. Evaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract. FSCT 2016; 14 (64) :92-83
URL: http://fsct.modares.ac.ir/article-7-7087-en.html
Abstract:   (6115 Views)
In this study, the effect of different solvents (water, acetone, ethanol and hexane) on extraction yield, total phenolic content and antioxidant activity of peapod extract were investigated. The maximum extraction yield was obtained by using water (16.57±0.94%), ethanol (3.02±0.43%), hexane (1.07±0.02%) and acetone (0.98±0.01%), respectively. Total phenolic content was determined using Folin–Ciocalteu method. The maximum total phenolic content was obtained using ethanol (12.12±0.19 mgGAE/g) followed by acetone (10.03±0.12 mgGAE/g), water (1.61±0.05 mgGAE/g) and hexane (0.72±0.05 mgGAE/g). Antioxidant activity of extract was determined using Diphenyl Picrylhydrazyl (DPPH) and Hydrogen peroxide (H2O2) assays.The maximum antioxidant activity determined using DPPH method was obtained by using ethanol (81.96±0.15%), acetone (65.94±1.33%), water (48.04±0.17%) and hexane (41.54±0.19%), respectively.The maximum antioxidant activity determined using H2O2 method was obtained by using ethanol (7.65±0.12%) followed by acetone (3.33±0.13%), water (1.41±0.07%) and hexane (1.94±0.35%). Finally, it could be concluded that ethanolic extract compared to other solventshad the highest total phenolic content and antioxidant activity.  
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Received: 2016/04/24 | Accepted: 2016/08/26 | Published: 2017/05/22

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