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Characterization and effect of extraction solvents on the yield and total phenolic content from Vernonia amygdalina leaves

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Abstract

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.

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Acknowledgements

The authors wish to acknowledge the financial support of Universiti Malaysia Pahang through the soft grant RDU160325.

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Authors and Affiliations

  1. Faculty of Chemical Engineering & Natural Resources, Universiti Malaysia Pahang, Lebuhraya Tun Razak, 26300, Gambang, Pahang, Malaysia

    Oluwaseun Ruth Alara, Nour Hamid Abdurahman, Siti Kholijah Abdul Mudalip & Olusegun Abayomi Olalere

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  1. Oluwaseun Ruth Alara
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  2. Nour Hamid Abdurahman
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  3. Siti Kholijah Abdul Mudalip
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  4. Olusegun Abayomi Olalere
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Correspondence to Oluwaseun Ruth Alara.

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Alara, O.R., Abdurahman, N.H., Mudalip, S.K.A. et al. Characterization and effect of extraction solvents on the yield and total phenolic content from Vernonia amygdalina leaves. Food Measure 12, 311–316 (2018). https://doi.org/10.1007/s11694-017-9642-y

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