Effect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract

Wanrada Krungkri, Varipat Areekul

2019

Abstract

Samui (Micromelum minutum) leaf, commonly consumed in southern Thailand has a high potential of antioxidant. In this study, this plant was extracted with three various solvents; water, ethanol (95%) and acetone (60%), freeze-dried and then, re-dissolved in water. The factorial design was applied to evaluate the effect of pH (ranged from 5-7) and heat condition (60-80°C) on the stability of bioactive activity. The total phenolic content (TPC), DPPH radical scavenging, ABTS radical scavenging, ferric ion reducing antioxidant power (FRAP) and antioxidation by TBARs method were determined. The result indicated the influence of the solvent. Acetone extract seemed to be more effective compared to ethanolic and aqueous extracts. In addition, pH and heat conditions significantly affected the stability of TPC and antioxidant capacities (p≤0.05). Generally, the TPC and antioxidant capacities were higher at higher pH. On the other hand, increasing heat conditions significantly deteriorated the TPC and antioxidant capacities. In conclusion, all studied factors influenced the stability of bioactive compounds and their activities which need to be considered when applying the extract into food.

Paper Citation

in Harvard Style

Krungkri W. and Areekul V. (2019). Effect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 126-132. DOI: 10.5220/0009980800002964

in Bibtex Style

@conference{16th afc19,
author={Wanrada Krungkri and Varipat Areekul},
title={Effect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={126-132},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009980800002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Effect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract
SN - 978-989-758-467-1
AU - Krungkri W.
AU - Areekul V.
PY - 2019
SP - 126
EP - 132
DO - 10.5220/0009980800002964