The effect of pH and extraction time on total phenolic content and antioxidant properties of coloured water extracts from Brassica Oleracea

Aye Şeyhahmet; Zuhal Şahin; Fatih Sönmez; Mustafa Küçükislamoğlu

Makale detayları

The effect of pH and extraction time on total phenolic content and antioxidant properties of coloured water extracts from Brassica Oleracea

Yazarlar:

Aye Şeyhahmet | Zuhal Şahin | Fatih Sönmez | Mustafa Küçükislamoğlu

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Chemical Engineering (Other)

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 1, pp.20-24

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001313896

pISSN:

2618-5946

Anahtar kelimeler:

Özet:

 Red cabbage Brassica oleracea is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions pH, time, solvent, etc.. In this work, the coloured water extract was obtained from red cabbage at different pH values pH 4-10 for both an hour and 24 hours. The extracts were evaluated regarding total phenolic contents and antioxidant activities. The results showed that the total phenolic content of red cabbage extracts in all extraction conditions ranged from 4.930.20 to 7.591.22 mg GAEg fw. The highest total phenolic contents 7.591.22 mg GAEg fw were obtained from red cabbage at 24 h and pH6. On the other hand, the red cabbage extracts have high DPPH IC50 values ranged from 0.210.06 to 0.940.03 mgmL and ABTS IC50 values ranged from 0.290.01 to 0.460.05 mgmL activities at all pH values and times. The extract obtained from red cabbage at 1 h and pH7 exhibited the strongest DPPH activity with the IC50 values of 0.210.06 mgmL, it showed the best ABTS activity with the IC50 values of 0.290.01 mgmL at 1 h and pH5 and 8.

 Red cabbage Brassica oleracea is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions pH, time, solvent, etc.. In this work, the coloured water extract was obtained from red cabbage at different pH values pH 4-10 for both an hour and 24 hours. The extracts were evaluated regarding total phenolic contents and antioxidant activities. The results showed that the total phenolic content of red cabbage extracts in all extraction conditions ranged from 4.930.20 to 7.591.22 mg GAEg fw. The highest total phenolic contents 7.591.22 mg GAEg fw were obtained from red cabbage at 24 h and pH6. On the other hand, the red cabbage extracts have high DPPH IC50 values ranged from 0.210.06 to 0.940.03 mgmL and ABTS IC50 values ranged from 0.290.01 to 0.460.05 mgmL activities at all pH values and times. The extract obtained from red cabbage at 1 h and pH7 exhibited the strongest DPPH activity with the IC50 values of 0.210.06 mgmL, it showed the best ABTS activity with the IC50 values of 0.290.01 mgmL at 1 h and pH5 and 8.

 Red cabbage Brassica oleracea is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions pH, time, solvent, etc.. In this work, the coloured water extract was obtained from red cabbage at different pH values pH 4-10 for both an hour and 24 hours. The extracts were evaluated regarding total phenolic contents and antioxidant activities. The results showed that the total phenolic content of red cabbage extracts in all extraction conditions ranged from 4.930.20 to 7.591.22 mg GAEg fw. The highest total phenolic contents 7.591.22 mg GAEg fw were obtained from red cabbage at 24 h and pH6. On the other hand, the red cabbage extracts have high DPPH IC50 values ranged from 0.210.06 to 0.940.03 mgmL and ABTS IC50 values ranged from 0.290.01 to 0.460.05 mgmL activities at all pH values and times. The extract obtained from red cabbage at 1 h and pH7 exhibited the strongest DPPH activity with the IC50 values of 0.210.06 mgmL, it showed the best ABTS activity with the IC50 values of 0.290.01 mgmL at 1 h and pH5 and 8.

 Red cabbage Brassica oleracea is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions pH, time, solvent, etc.. In this work, the coloured water extract was obtained from red cabbage at different pH values pH 4-10 for both an hour and 24 hours. The extracts were evaluated regarding total phenolic contents and antioxidant activities. The results showed that the total phenolic content of red cabbage extracts in all extraction conditions ranged from 4.930.20 to 7.591.22 mg GAEg fw. The highest total phenolic contents 7.591.22 mg GAEg fw were obtained from red cabbage at 24 h and pH6. On the other hand, the red cabbage extracts have high DPPH IC50 values ranged from 0.210.06 to 0.940.03 mgmL and ABTS IC50 values ranged from 0.290.01 to 0.460.05 mgmL activities at all pH values and times. The extract obtained from red cabbage at 1 h and pH7 exhibited the strongest DPPH activity with the IC50 values of 0.210.06 mgmL, it showed the best ABTS activity with the IC50 values of 0.290.01 mgmL at 1 h and pH5 and 8.

Makale detayları

The effect of pH and extraction time on total phenolic content and antioxidant properties of coloured water extracts from Brassica Oleracea

Yazarlar:

Aye Şeyhahmet | Zuhal Şahin | Fatih Sönmez | Mustafa Küçükislamoğlu

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Chemical Engineering (Other)

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 1, pp.20-24

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001313896

pISSN:

2618-5946

Red cabbage

pH effect

total phenolic content

DPPH Scavenging

ABTS activity

Sayı

Makale detayları

The effect of pH and extraction time on total phenolic content and antioxidant properties of coloured water extracts from Brassica Oleracea

Yazarlar: Aye Şeyhahmet | Zuhal Şahin | Fatih Sönmez | Mustafa Küçükislamoğlu

Yayıncı: Gültekin ÖZDEMİR

Ana Başlıklar: Chemical Engineering (Other)

Dergi: International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 1, pp.20-24

Belge Tipi: Makale

Yayın Tarihi: 3/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001313896

pISSN: 2618-5946

Red cabbage

pH effect

total phenolic content

DPPH Scavenging

ABTS activity

Sayı

Yazarlar:

Aye Şeyhahmet | Zuhal Şahin | Fatih Sönmez | Mustafa Küçükislamoğlu

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Chemical Engineering (Other)

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.8 Issue 1, pp.20-24

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001313896

pISSN:

2618-5946