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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.  

Keywords: Phenolic content, Natural antioxidant, Peapod, Hydrogen peroxide, Diphenyl Picrylhydrazyl

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