Open AccessChlorophyll extraction from Egyptian Luffa leaf
Author(s) -
Le T. Duong
Publication year - 2019
Publication title -
the journal of agriculture and development/the journal of agriculture and develoment/nông nghiệp và phát triển
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.