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Pakistan Journal of Nutrition
  Year: 2018 | Volume: 17 | Issue: 6 | Page No.: 260-267
DOI: 10.3923/pjn.2018.260.267
 
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Total Phenolic Content and Antioxidant Activity of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Flour Using Different Solvents
Siti Tamaroh , Sri Raharjo, Agnes Murdiati and Sri Anggrahini

Abstract:
Background and Objective: Purple yam (Dioscorea alata L.) is a potential source of natural antioxidants due to its relatively high anthocyanin content. Anthocyanin is a natural source of antioxidants, acting as a free radical scavenger with a role in aging, cancer and degenerative illness prevention. Using a variety of solvents and acids, this study aimed to extract purple yam flour anthocyanins with high antioxidant activities. Methodology: Anthocyanins were extracted using methanol and ethanol-based solvents that were acidified with hydrochloric acid (HCl), citric acid or tartaric acid. The resulting extracts were assayed for anthocyanin and total phenolic contents, antioxidant activity (expressed as % radical-scavenger activity [%RSA]) and ferric reducing antioxidant power (FRAP). All data were analyzed using one-way analysis of variance. The differences were analyzed using Duncan’s multiple range test. The p<0.05 was considered significant. Pearson’s correlation coefficient analysis among anthocyanins, total phenolics contents and antioxidant activities were calculated using Microsoft Excel, 2007. Results: Results showed that the methanol/HCl (MeH) solvent could be used to extract anthocyanin from purple yam flour more thoroughly than other solvents. Total phenolic contents were not significantly different between MeH and methanol/tartaric acid (MeT) extracts (5.18 mg GA/100 g extract). Antioxidant activities of MeH and MeT anthocyanin extracts were not significantly different (69.87% RSA and FRAP of 50.27 μmol ε ferro L–1). Anthocyanin and total phenol contents correlated significantly with RSA and FRAP. Conclusion: This study suggested that anthocyanins and phenols purple yam flour are an abundant natural antioxidant sources, while the best solvent for the extraction was an acidified polar solvent.
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How to cite this article:

Siti Tamaroh, Sri Raharjo, Agnes Murdiati and Sri Anggrahini, 2018. Total Phenolic Content and Antioxidant Activity of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Flour Using Different Solvents. Pakistan Journal of Nutrition, 17: 260-267.

DOI: 10.3923/pjn.2018.260.267

URL: https://scialert.net/abstract/?doi=pjn.2018.260.267

 
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