Chlorophyll extraction from Egyptian Luffa leaf | Zendy

Huỳnh Cang | Zendy

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Chlorophyll extraction from Egyptian Luffa leaf

Author(s) -

Huỳnh Cang

Publication year - 2019

Publication title -

the journal of agriculture and development

Language(s) - English

Resource type - Journals

eISSN - 2615-949X

pISSN - 2615-9503

DOI - 10.52997/jad.12.04.2019

Subject(s) - dpph , extraction (chemistry) , chlorophyll , antioxidant , chemistry , ethanol , chlorophyll a , botany , food science , traditional medicine , chromatography , biology , organic chemistry , medicine

This study examined factors affecting on chlorophyll extraction from Egyptian Luffa leaf for using as food colorant. Optimal conditions for chlorophyll extraction were ethanol 96% for 97 minutes at 49oC and extraction speed at 123 rpm. The quality of extracts was investigated for microorganisms, heavy metals and antioxidant activity by using the DPPH (2-2-diphenyl-1- DPPH) method. The free radical scavenging activities of extract presented by the IC50 value was 261,7 μg/mL.

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