Effects of Extraction Temperature on Polyphenol Compounds and Antioxidant Activity of Golden Bladderwort (Utricularia aurea)

https://doi.org/10.22146/agritech.75223

Sabri Sudirman(1*), Ace Baehaki(2), Fajar Fathullah(3), Miftahul Janna(4)

(1) Department of Fisheries Product Technology, Agriculture Faculty, Sriwijaya University Jl Palembang-Prabumulih KM. 32, Indralaya 30662, South Sumatra
(2) Department of Fisheries Product Technology, Agriculture Faculty, Sriwijaya University Jl Palembang-Prabumulih KM. 32, Indralaya 30662, South Sumatra
(3) Department of Fisheries Product Technology, Agriculture Faculty, Sriwijaya University Jl Palembang-Prabumulih KM. 32, Indralaya 30662, South Sumatra
(4) Department of Fisheries Product Technology, Agriculture Faculty, Sriwijaya University Jl Palembang-Prabumulih KM. 32, Indralaya 30662, South Sumatra
(*) Corresponding Author

Abstract


The excess of free radicals is known to induce dysfunction in tissues and cells within the human body. This phenomenon is caused by the imbalance between antioxidants and free radical production necessitating the need for exogenous antioxidants. Golden bladderwort (Utricularia aurea) plant may have the potential as a source of antioxidant. Therefore, this study aimed to investigate the effect of extraction temperature on the polyphenol compounds and the antioxidant activity of the golden bladderwort plant. The dried powder from the plant was extracted using 70% ethanol at 30, 45 and 60 ºC, with each treatment repeated three times. The antioxidant activity was analyzed by using the 2,2-diphenyl-1-picrylhydrazyl method. The results showed that the yield of extraction was 1.34% (30 ºC), 4.00% (45 ºC) and 12.48% (60 ºC). The total polyphenol and flavonoid contents found at 60ºC were 50.80 mg QE/g dried sample and 60.01 mg QE/g dried sample, respectively. Furthermore, the antioxidant activity was calculated in half-maximum inhibitory concentration (IC50 ), and the values obtained were 0,38 mg/mL (45 ºC), 0,35 mg/mL (30 ºC) and 0,11 mg/mL (60 ºC). These results indicated that temperature of extraction affected the level of polyphenol contents and the antioxidant activity of the golden bladderwort extract. The high extraction temperature (60 ºC) emerged as the most optimal condition for extraction with effective antioxidant activity. Therefore, the results can be used as a reference for future investigations involving the extraction of polyphenol compounds from golden bladderwort as a source of natural antioxidants.

Keywords


Antioxidants activity; extraction; golden bladderwort; polyphenol; temperature

Full Text:

PDF


References

Alide, T., Wangila, P., & Kiprop, A. (2020). Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic. BMC Research Notes, 13(1). http:doi.org/10.1186/s13104-020-05404-8

Chandra, S., Khan, S., Avula, B., Lata, H., Yang, M. H., Elsohly, M. A., & Khan, I. A. (2014). Assessment of total phenolic and flavonoid content, antioxidant properties, and yield of aeroponically and conventionally grown leafy vegetables and fruit crops: a comparative study. Evidence-Based Complementary and Alternative Medicine, 2014, 253875. http:doi.org/10.1155/2014/253875

Chew, K. K., Ng, S. Y., Thoo, Y. Y., Khoo, M. Z., Wan Aida, W. M., & Ho, C. W. (2011). Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella Asiatica extracts. International Food Research Journal, 18, 571-578.

Chew, Y. L., Lim, Y. Y., Omar, M., & Khoo, K. S. (2008). Antioxidant Activity of three edible seaweeds from two areas in South East Asia. LWT - Food Science and Technology, 41(6), 1067-1072. http:doi.org/10.1016/j.lwt.2007.06.013

Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., & Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology, 55(2), 217-225. http:doi.org/10.1016/j.seppur.2006.12.005

Frempong, F. T., Boadi, N. O., & Badu, M. (2021). Optimization of extraction conditions for polyphenols from the stem bark of Funtumia elastica (Funtum) utilizing response surface methodology. AAS Open Research, 4. http:doi.org/10.12688/aasopenres.13284.2

Garcia-Salas, P., Morales-Soto, A., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2010). Phenolic-compound-extraction systems for fruit and vegetable samples. Molecules, 15(12), 8813-8826. http:doi.org/10.3390/molecules15128813

Kumar, S., Thorat, S. S., Labala, R. K., & Patra, J. K. (2018). Insectivorous plants of India: Sources of Bioactive Compounds to fight against antimicrobial resistance. In Microbial Biotechnology (pp. 305-318).

Lee, C. Y., Nanah, C. N., Held, R. A., Clark, A. R., Huynh, U. G. T., Maraskine, M. C., . . . Sharma, A. (2015). Effect of electron donating groups on polyphenol-based antioxidant dendrimers. Biochimie, 111, 125-134. http:doi.org/10.1016/j.biochi.2015.02.001

Lee, N. Y., Yunus, M. A. C., Idham, Z., Ruslan, M. S. H., Aziz, A. H. A., & Irwansyah, N. (2016). Extraction and identification of bioactive compounds from agarwood leaves. IOP Conference Series: Materials Science and Engineering, 162(1), 012028. http:doi.org/10.1088/1757-899x/162/1/012028

Li, Y., Li, S., Lin, S.-J., Zhang, J.-J., Zhao, C.-N., & Li, H.-B. (2017). Microwave-assisted extraction of natural antioxidants from the exotic Gordonia axillaris fruit: optimization and identification of phenolic compounds. Molecules, 22(9). http:doi.org/10.3390/molecules22091481

Mishra, S. & Kumar, S. (2020). Ecological mapping & pharmacological activity of Utricularia aurea Lour.: A carnivorous plant of Odisha. In Medico-Biowealth of Odisha (pp. 10 - 21). Odisha, India: Ambika Prasad Research Foundation.

Mokrani, A. & Madani, K. (2016). Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit. Separation and Purification Technology, 162, 68-76. http:doi.org/10.1016/j.seppur.2016.01.043

Molaveisi, M., Beigbabaei, A., Akbari, E., Noghabi, M. S., & Mohamadi, M. (2019). Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey. Heliyon, 5(1). http:doi.org/10.1016/j.heliyon.2019.e01129

Onyebuchi, C. & Kavaz, D. (2020). Effect of extraction temperature and solvent type on the bioactive potential of Ocimum gratissimum L. extracts. Scientific Reports, 10(1). http:doi.org/10.1038/s41598-020-78847-5

Sasaki, Y. F., Kawaguchi, S., Kamaya, A., Ohshita, M., Kabasawa, K., Iwama, K., . . . Tsuda, S. (2002). The comet assay with 8 mouse organs: results with 39 currently used food additives. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 519(1-2), 103-119. http:doi.org/10.1016/s1383-5718(02)00128-6

Sathishkumar, T., Baskar, R., Shanmugam, S., Rajasekaran, P., Sadasivam, S., & Manikandan, V. (2008). Optimization of flavonoid extraction from the leaves of Tabernaemontana heyneana Wall. using L16 Orthogonal design. Nature and Science, 6(3), 10-21.

Shi, J., Yu, J., Pohorly, J., Young, J. C., Bryan, M., & Wu, Y. (2003). Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. Food, Agriculture & Environment 1(2), 42-47.

Sinbad, O. O., Folorunsho, A. A., Olabisi, O. L., Abimbola Ayoola, O., & Johnson Temitope, E. (2019). Vitamins as antioxidants. Journal of Food Science and Nutrition Research, 02(03). http:doi.org/10.26502/jfsnr.2642-11000021

Sudirman, S., Herpandi, Safitri, E., Apriani, E. F., & Taqwa, F. H. (2022). Total polyphenol and flavonoid contents and antioxidant activities of water lettuce (Pistia stratiotes) leave extracts. Food Research, 6(4), 205-210. http:doi.org/10.26656/fr.2017.6(4).484

Teh, S.-S., & Birch, E. J. (2014). Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes. Ultrasonics Sonochemistry, 21(1), 346-353. http:doi.org/10.1016/j.ultsonch.2013.08.002

Vergara-Salinas, J. R., Pérez-Jiménez, J., Torres, J. L., Agosin, E., & Pérez-Correa, J. R. (2012). Effects of temperature and time on polyphenolic content and antioxidant activity in the pressurized hot water extraction of deodorized thyme (Thymus vulgaris). Journal of Agricultural and Food Chemistry, 60(44), 10920-10929. http:doi.org/10.1021/jf3027759

Zaidiyah, Z., Ghifari, M. G. A., & Abubakar, Y. (2021). Extraction yield, antioxidant activity and total phenolic content of Mimusops elengi L. fruit. IOP Conference Series: Earth and Environmental Science, 922(1). http:doi.org/10.1088/1755-1315/922/1/012021

Zeb, A. (2020). Concept, mechanism, and applications of phenolic antioxidants in foods. Journal of Food Biochemistry, 44(9). http:doi.org/10.1111/jfbc.13394



DOI: https://doi.org/10.22146/agritech.75223

Article Metrics

Abstract views : 816 | views : 777

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2023 Sabri Sudirman, Ace Baehaki, Fajar Fathullah, Miftahul Janna

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats