NGHIÊN CỨU ẢNH HƯỞNG CỦA NỒNG ĐỘ ETHANOL VÀ TỶ LỆ DUNG MÔI/NGUYÊN LIỆU ĐẾN HÀM LƯỢNG CÁC HỢP CHẤT SINH HỌC, CHẤT MÀU VÀ KHẢ NĂNG CHỐNG OXY HÓA CỦA DỊCH TRÍCH LY TỪ HỖN HỢP NGẢI BÚN/NGHỆ/SẢ

Abstract

The research was conducted to investigate the effect of ethanol concentration (0, 40,
60 and 80%) and the liquid/solids ratio (15/1, 20/1, 25/1 and 30/1 v/w) of extraction
process on bioactive compounds content (phenolic, flavonoid, tannin and curcumin), the
content of pigments (chlorophyll a, chlorophyll b, total chlorophyll and carotenoids) and
the antioxidant activity of crude extract by means of total antioxidant ability (AAI), the
ability of free radical reducing (DPPH) and ferrous reducing (FRAP). Results showed
that the optimal ethanol concentration and liquid/solids ratio were obtained at 80%
and 25/1 v/w. At these extraction conditions, the content of phenolic, flavonoid, tannin
and curcumin were 148.63 mgGAE/100 g, 158.98 mgQE/100 g, 77.35 mgTAE/100 g
and 20.28 mg/g, respectively. The content of chlorophyll a, chlorophyll b, total chlorophyll and carotenoids were 5.85 mg/100 g, 12.93 mg/100 g, 18.78 mg/100 g and 71.47
mg/100 g FW. The antioxidant activity of crude extract by measurement methods (AAI
was 1.46; DPPH was 88.05% and FRAP was 31.16 µM FeSO4/g).