Phenolic content and antioxidant activity of hibiscus cannabinus L. Seed Extracts after Sequential Solvent Extraction

Molecules

Volumn 17, Issue 11, 2012, Pages 12612-12621

  Yusri, Noordin Mohd ^a   Chan, Kim Wei ^a   Iqbal, Shahid ^a,b   Ismail, Maznah ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITY OF SARGODHA   (Pakistan)

Author keywords

Antioxidant activity; Hibiscus cannabinus L; Kenaf seeds; Phenolic content; Sequential solvent extraction

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; BETA CAROTENE; BIPHENYL DERIVATIVE; CHELATING AGENT; FLAVONOID; FREE RADICAL; HEXANE; IRON; IRON THIOCYANATE; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; SCAVENGER; SOLVENT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOCYANIC ACID DERIVATIVE; WATER;

ARTICLE; CHEMISTRY; HIBISCUS; ISOLATION AND PURIFICATION; LIQUID LIQUID EXTRACTION; PLANT SEED;

BETA CAROTENE; BIPHENYL COMPOUNDS; CHELATING AGENTS; FLAVONOIDS; FREE RADICAL SCAVENGERS; FREE RADICALS; HEXANES; HIBISCUS; IRON; LIQUID-LIQUID EXTRACTION; PHENOLS; PICRATES; PLANT EXTRACTS; SEEDS; SOLVENTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; THIOCYANATES; WATER;

EID: 84870218048     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules171112612     Document Type: Article

References (17)

1. Chan, K.W.; Iqbal, S.; Khong, N.M.H.; Babji, A.S. Preparation of deodorized antioxidant rich extracts from 15 selected spices through optimized aqueous extraction. J. Med. Plants Res. 2011, 5, 6067-6075.
2. Iqbal, S.; Younas, U.; Sirajuddin; Chan, K.W.; Sarfraz, R.A.; Uddin, M.K. Proximate composition and antioxidant potential of leaves from three varieties of mulberry (Morus spp.): A comparative study. Int. J. Mol. Sci. 2012, 13, 6651-6664.
3. Karpinska, M.; Borowski, J.; Danowska-Oziewicz, M. The use of natural antioxidants in ready-to-serve food. Food Chem. 2001, 72, 5-9.
4. Chan, K.W.; Khong, N.M.H.; Iqbal, S.; Ch'ng, S.E.; Babji, A.S. Preparation of clove buds deodorized aqueous extract (CDAE) and evaluation of its potential to improve oxidative stability of chicken meatballs in comparison to synthetic and natural food antioxidants. J. Food Qual. 2012, 35, 190-199.
5. Miraliakbari, H.; Shahidi, F. Antioxidant activity of minor components of tree nut oils. Food Chem. 2008, 111, 421-427.
6. Agricultural Research and Development Institute, MARDI. Proceedings of the third technical review meeting on the National Kenaf Research Project, Kuala Lumpur, Malaysia, 25-26 May 2004.
7. Chan, K.W.; Ismail, M. Supercritical carbon dioxide fluid extraction of Hibiscus cannabinus L. seed oil: A potential solvent-free and high antioxidative edible oil. Food Chem. 2009, 114, 970-975 and therein.
8. Mohamed, A.; Bhardwaj, H.; Hamama, A.; Webber, C. Chemical composition of kenaf (Hibiscus cannabinus L.) seed oil. Ind. Crops Prod. 1995, 4, 157-165.
9. Conkerton, E.; Wan, P.; Richard, O. Hexane and heptane as extraction solvents for cottonseed: A laboratory-scale study. J. Am. Oil Chem. Soc. 1995, 72, 963-965.
10. Nyam, K.L.; Tan, C.P.; Lai, O.M.; Long, K.; Che Man, Y. Physicochemical properties and bioactive compounds of selected seed oils. LWT-Food Sci. Technol. 2009, 42, 1396-1403.
11. Matthaous, B. Antioxidant activity of extracts obtained from residues of different oilseeds. J. Agric. Food Chem. 2002, 50, 3444-3452.
12. Ramadan, M.F.; Kroh, L.W.; Maprsel, J.T. Radical scavenging activity of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.), and niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions. J. Agric. Food Chem. 2003, 51, 6961-6969.
13. Iqbal, S.; Bhanger, M.; Anwar, F. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 2005, 93, 265-272.
14. Iqbal, S.; Bhanger, M.; Anwar, F. Antioxidant properties and components of bran extracts from selected wheat varieties commercially available in Pakistan. LWT-Food Sci. Technol. 2007, 40, 361-367.
15. Wettasinghe, M.; Shahidi, F. Antioxidant activity of preformed cooked cured-meat pigment in a [beta]-carotene/linoleate model system. Food Chem. 1997, 58, 203-207.
16. Zhang, H.; Chen, F.; Wang, X.; Yao, H.Y. Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Res. Int. 2006, 39, 833-839.
17. Kikuzaki, H.; Nakatani, N. Antioxidant effects of some ginger constituents. J. Food Sci. 1993, 58, 1407-1410.