Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods

被引：308
|
作者：
Lim, Y. Y. [1 ]
Murtijaya, J. [1 ]
机构：
[1] Monash Univ Malaysia, Sch Arts & Sci, Petalng Jaya 46150, Selangor, Malaysia
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2007年 / 40卷 / 09期
关键词：
antioxidant activity; folin-ciocalteau method; Phyllanthus aniarus; phenolic content; DPPH free radical scavenging; ferric reducing; functional food ingredient;
D O I：
10.1016/j.lwt.2006.12.013
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The total phenolic content (TPC) and antioxidant activity of fresh and dried Phyllanthus amarus plant materials were evaluated using the Folin-Ciocalteau method, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) assays. Different drying treatments led to significant reduction (P<0.05) in antioxidant properties of P. amarus methanolic extracts, with microwave drying causing the highest decrease in TPC and antioxidant activity exhibited by the reduction in both radical scavenging activity and FRAP. On the other hand, boiling water extracts appeared to exhibit significantly stronger antioxidant potentials (P<0.05) even in dried plant materials due to greater solubility of compounds, breakdown of cellular constituents as well as hydrolysis of tannins. Its strong free radical scavenging activity suggests that it has great potential in the food industry as functional food ingredient. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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收藏
页码：1664 / 1669
页数：6
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