COMPARISON OF FIVE ANTIOXIDANT ASSAYS FOR ESTIMATING ANTIOXIDANT CAPACITY FROM THREE SOLANUM SP. EXTRACTS
DOI:
https://doi.org/10.22159/ajpcr.2016.v9s2.13155Abstract
ABSTRACT
Objectives: The aims of this research were to determine antioxidant capacity of various extracts from black nightshade, turkey berry, and round
green eggplant using five antioxidant assays which were ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC),
H
2
O
scavenging, phosphomolybdenum assay, and beta-carotene bleaching (BCB), correlation of total phenolic, flavonoid, and carotenoid content with
their inhibitory concentration 50% (IC
2
50
) and exhibitory concentration 50% (EC
) of five antioxidant assay and correlation between five antioxidant
assays.
50
Methods: Extraction was conducted by reflux using gradient polarity solvents. The extracts were evaporated using rotary evaporator. The antioxidant
capacity study, determination of phenolic, flavonoid, and carotenoid content were performed by ultraviolet-visible spectophotometry, while its
correlation with IC
50
and EC
50
of five methods were analyzed by Pearson's method.
Results: Ethanolic and ethyl acetate fruit extracts of turkey berry denoted the highest antioxidant capacity using FRAP (EC
41.32 µg/ml),
H
2
O
2
scavenging assay (IC
50:
1.01 µg/ml), and CUPRAC (EC
117.56 µg/ml). While ethyl acetate fruit extract of round green eggplant gave the
highest phosphomolybdenum capacity (EC
50
50:
: 375.47 µg/ml), and ethyl acetate fruit extract of black nightshade showed the highest BCB capacity
(EC
50:
158.66 µg/ml). Phenolic content of all fruit extracts had a tendency to correlate with FRAP and H
2
O
scavenging antioxidant capacity, meanwhile
flavonoid and carotenoid content had a tendency to correlate with CUPRAC, phosphomolybdenum, and BCB antioxidant capacity.
2
Conclusions: Phenolic compounds were a major contributor in antioxidant capacity of black nightshade, turkey berry, and round green eggplant
extracts using FRAP and H
2
O
scavenging, meanwhile flavonoid and carotenoid compounds were a major contributor in antioxidant capacity using
CUPRAC, phosphomolybdenum and BCB assays. FRAP assay had linear correlation with H
2
2
O
scavenging, meanwhile CUPRAC had linear correlation
with phosphomolybdenum and BCB.
Keywords: Antioxidant, Antioxidant assays, Solanum fruits.
2
50:
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References
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