Effect of extraction on total polyphenol content and antioxidant activity of bitter leaf (vernonia amygdalina)

La Thi Hien * , Tran Thi Minh Nhung , Nguyen Thuy Trang , & Do Mai Nguyen Phuong

* Correspondence: La Thi Hien (email: phuongdmn@cntp.edu.vn)

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Received: 22 Sep 2017
Revised: 25 Sep 2017
Accepted: 25 Sep 2017
Published: 11 Oct 2017
DOI: 10.58810/vhujs.5.4.2017.5431
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La, H. T., Trần, N. T. M., Nguyễn, T. T., & Đỗ, P. M. N. (2017). Effect of extraction on total polyphenol content and antioxidant activity of bitter leaf (vernonia amygdalina). Van Hien University Journal of Science 5(4), 93-99.
Issue
Volume 5 - Issue 4 (2017)
Section
Công nghệ sinh học

Main Article Content

Abstract

This study aim to extraction conditions of antioxidants from bitter leaf (Vernonia amygdalina) using water. The effects of extraction: temperature, time and solid-solvent ratio were studied. The bitter leaf sample was extracted in water at the solid-solvent ratio (1:10, 1:20, 1:30, 1:40 1:50), various lengths of time (10, 20, 30, 40, 50, 60, 70 min) and various temperatures (50oC, 60oC, 70oC, 80oC, 90oC). The result of each experiment was evaluated by total polyphenol content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH) of water extraction of bitter leaf. The study show that: the best extraction condition for the bitter leaf (Vernonia amygdalina) was at 70oC for 40 min with 1:30 solid-solvent ratio for TPC, TFC and DPPH (451.784 ± 1.995 mg GAE/100g, 41.735 ± 0.791 mg QE/100g, 96.536 ± 2.920 ppm VitC, respectively), the experiments and results are presented in this paper.
Keywords: bitter leaf, Vernonia amygdalina, extraction, total polyphenol, total flavonoid, antioxidant activity.

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