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| Title: | Comparative study of organic solvents and extraction conditions on colour and antioxidant capacity in red cabbage |
| Authors: | Junka, N.
Rattanamechaiskul, C.
Wongs-Aree, C.
Kanlayanarat, S. |
| Issue Date: | 2017 |
| Citation: | International Food Research Journal, 24 (2), p. 518-524 |
| Abstract: | In industrially natural-dye production, there are many organic solvent with different
efficiencies for extracting colour and antioxidants of red cabbage. The objective of this study
was to investigate appropriate organic solvent and extract condition on colour and antioxidant
activity. Two organic solvents were used for extraction: ethanol for hydrophilic antioxidants
and hexane for lipophilic antioxidants. Experimental results showed that red cabbage extracted
by ethanol was significantly higher in purple colour, anthocyanin content, total phenolic
content, antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical assay (DPPH), and ferric
reducing/antioxidant power assay (FRAP) than extraction by hexane due to anthocyanins being
the main phenolic compound in extract. To find the appropriate concentration and extraction
time, the results revealed that the red cabbage extracted by 70% ethanol for 18 h was suitable
for extracting bioactive polar compounds, such as hydrophilic antioxidants. |
| License: | http://www.oceandocs.org/license |
| URI: | http://agris.upm.edu.my:8080/dspace/handle/0/15901 |
| Related document: | http://www.ifrj.upm.edu.my/24%20(02)%202017/(7).pd... |
| ISSN: | ISSN: 1511-3701 |
| Appears in Collections: | Publications
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