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Characterization and effect of extraction solvents on the yield and total phenolic content from Vernonia amygdalina leaves
- Alara, OluwaseunRuth, Abdurahman, NourHamid, Mudalip, SitiKholijah Abdul, Olalere, OlusegunAbayomi
- Journal of food measurement & characterization 2018 v.12 no.1 pp. 311-316
- 2,2-diphenyl-1-picrylhydrazyl, Fourier transform infrared spectroscopy, Vernonia amygdalina, antioxidant activity, antioxidants, ethanol, leaves, moieties, solid phase extraction, solvents
- In this study, the effects of extraction solvents on the yield and total phenolic content of Vernonia amygdalina leaf were examined. The considered solvents were water, 20% v/v ethanol, 40% v/v ethanol, 60% v/v ethanol, 80% v/v ethanol, and 100% v/v ethanol using Soxhlet extraction technique. Highest extraction yield (19.45 ± 0.22% g/g) and total phenolic content (96.25 ± 2.52 mg GAE/g d.w.) were achieved using 60% v/v aqueous ethanol solution. In addition, there exist a significant correlation between total phenolic content and antioxidant activities using DPPH (R² = 0.9397, p < 0.05) and ABTS scavenging activity (R² = 0.7700, p < 0.05). More so, the FTIR analysis confirmed the presence of functional groups attributed to its antioxidant property. There was a significant damage in the cell wall of V. amygdalina leaf after extracted with 60% v/v ethanol solution. Therefore, V. amygdalina leaf can be a good source of antioxidants.