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Solvent effects on antioxidant properties of persimmon ( Diospyros kaki L. cv. Daebong) seeds
Author(s) -
Akter Mst. Sorifa,
Ahmed Maruf,
Eun JongBang
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02400.x
Subject(s) - chemistry , diospyros kaki , butylated hydroxyanisole , acetone , antioxidant , dpph , solvent , absolute (philosophy) , methanol , ethanol , food science , aqueous solution , chromatography , organic chemistry , nuclear chemistry , botany , biology , philosophy , epistemology
Summary The aim of this study was to investigate the antioxidant activities of persimmon seed extracts (PSE) using different solvents such as ethanol, methanol, acetone, and their aqueous 80% solvents. The EC 50 values of the extracts from absolute ethanol (EE) and methanol (ME) in 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical–scavenging assay were 49.71 and 51.15 μg mL −1 , respectively, while the EC 50 of butylated hydroxyanisole (BHA) was 70.82 μg mL −1 . However, the EC 50 value of reducing power for the absolute acetone extract (AE) was higher (210.06 μg mL −1 ) than that of BHA (212.67 μg mL −1 ). Although the absolute ME had the highest antioxidant activity, it exhibited the lowest total phenolics and flavonoids. In contrast, the antioxidant activities of the aqueous solvent extracts showed a good correlation with total phenolics and flavonoids when compared to the absolute solvent extracts. The results showed that PSE could potentially be used as an inexpensive source of natural antioxidant in food and pharmaceutical industries.