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. 2014 Oct;51(10):2568-75.
doi: 10.1007/s13197-012-0754-4. Epub 2012 Jun 19.

Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants

Neha Babbar  1 , Harinder Singh Oberoi  1 , Simranjeet Kaur Sandhu  1 , Vinod Kumar Bhargav  2
Affiliations

Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants

Neha Babbar et al. J Food Sci Technol. 2014 Oct.

Abstract

Dried residues from four different vegetables, viz. pea pod (pp), cauliflower waste (CW), potato peel (PP) and tomato peel (TP) were extracted using four solvents i.e., hexane, chloroform, ethyl acetate and methanol. Among the four solvents, methanolic extracts showed the highest total phenolic content (TPC) for all the four vegetable residues. Methanolic extracts were evaluated for antioxidant activities using diphenylpicryl-hydrazyl (DPPH) and reducing power assay. Tomato peel extract showed highest phenolic content of 21.0 mg GAE/g-dw and 80.8 % DPPH free radical scavenging ability, whereas potato peel extract had a low phenolic content, and it also showed the least antioxidant activity among the residues examined in this study. Total phenolic content and DPPH free radical scavenging activity in pea pods and cauliflower waste were 13.6 mg GAE/g-dw and 72 % and 9.2 mg GAE/g-dw and 70.7 %, respectively. The coefficient of determination (r(2)) for correlation between TPC and reducing power, DPPH and TPC, DPPH and reducing power for all extracts was 0.85, 0.91and 0.87, respectively, suggesting an important role of phenolics in imparting antioxidant ability. Extracts from vegetables residues therefore represent a significant source of phenolic antioxidants for use as nutraceuticals or biopreservatives.

Keywords: Antioxidant activity; Correlation; DPPH; Reducing power; Total phenolic content vegetable residues.

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Figures

Fig. 1
Fig. 1
Reducing power and Antioxidant activity of methanolic extracts obtained from vegetable residues and BHT. a LSD (p < 0.05) values for TP, BHT, pp, CW and PP were 0.07, 0.10, 0.02, 0.02 and 0.08, respectively. Values depicted are mean ± SD for n = 3. TP: Tomato peel, BHT: Butylated hydroxytoluene, CW: cauliflower waste, pp: Pea pods, PP: Potato peel. b LSD (p < 0.05) values for TP, BHT, pp, CW and PP were 2.4, 3.4, 3.3, 2.5 and 2.6, respectively. Values depicted are mean ± SD for n = 3. TP: Tomato peel, BHT: Butylated hydroxytoluene, CW: cauliflower waste, pp: Pea pods, PP: Potato peel
Fig. 2
Fig. 2
Relationship between total phenolic content, reducing power and DPPH radical scavenging activity for vegetable residues (a) total phenolic content and DPPH radical scavenging activity (b) total phenolic content and reducing power (c) total reducing power and DPPH
See this image and copyright information in PMC

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