Correlation between the Antioxidant, Total Flavonoid and Total Phenolic Content of Phaleria Macrocarpa Fruit Extract
Yee Peng Lim1, Sook Fun Pang2, Mashitah M Yusoff3, Jolius Gimbun4
1Yee Peng Lim, Centre of Excellence for Advanced Research, Fluid Flow CARIFF, Universiti Malaysia Pahang, Malaysia and Faculty of Industrial Sciences & Technology, Universiti Malaysia Pahang, Pahang, Malaysia.
2Sook Fun Pang, Faculty of Industrial Sciences & Technology, Universiti Malaysia Pahang, Pahang, Malaysia.
3Mashitah M Yusoff, Faculty of Industrial Sciences & Technology, Universiti Malaysia Pahang, Pahang, Malaysia.
4Jolius Gimbun, Centre of Excellence for Advanced Research, Fluid Flow CARIFF, Universiti Malaysia Pahang, Malaysia and Faculty of Chemical and Natural Resources Engineering, Universiti Malaysia Pahang, Malaysia.
Manuscript received on 22 April 2019 | Revised Manuscript received on 05 May 2019 | Manuscript Published on 17 May 2019 | PP: 38-42 | Volume-8 Issue-1S May 2019 | Retrieval Number: A10060581S19/2019©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The effect of temperature and extraction time on the yield of polyphenol and antioxidant activity (DPPH-RSA) of Phaleria macrocarpa fruits was studied. The extraction of polyphenols from Phaleria macrocarpa fruit was performed using a maceration technique. The (TFC) Total Flavonoid Content and Total Phenolic Content (TPC) in the sample was analysed using aluminium chloride colorimetric assay and Singleton’s method, respectively. Meanwhile, the antioxidant activity was determined via DPPH assay. The optimum extraction condition was achieved at 80 ºC and 60 min which yielded 69.5 mg QE/g DW, 183.2 mg GA/g DW and 171.8 mg BHA/g DW, respectively. Pearson correlation coefficient analysis shows excellent correlation coefficient with R2 > 0.91 between the TPC, TFC and antioxidant activities. The method outlined here may serve as a guide to optimize the polyphenol extraction from Phaleria macrocarpa fruit.
Keywords: Total Phenolic Content, Total Flavonoid Content, Antioxidant Activity, Maceration.
Scope of the Article: Industrial Engineering