Extraction Methods on Quality of Ya-Nang Juice (Tiliacora triandra)
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Abstract
The objective of this research is to study the extraction methods that affect physiochemical properties and antioxidant activities by DPPH radical scavenging activity of Yanang juice (Tiliacora triandra) for 4 treatments: (1) fresh Yanang leaves were extracted with water at 1:2 (w/w) ratio and at speed 1 for 5 min (control); (2) fresh Yanang leaves were blanched at 100°C for 2 minutes and were blended with water at 1:2 (w/w) ratio and at speed 1 for 5 min; (3) fresh Yanang leaves were blended with water at 1:3 (w/w) ratio and at speed 1 for 5 min and were boiled at 100°C for 10 minutes and (4) fresh Yanang leaves were blanched at 100°C for 2 minutes, extracted with water at 1:3 (w/w) ratio and at speed 1 for 5 min and then boiled at 100°C for 10 minutes. Chlorophyll a, b, total carotene and beta-carotene were 261.64 to 478.58 µg/100 gfw, 27.06 to 102.36 µg/100 gfw, 45,655.27 to 62,610.61 µg/100 gfw and 29.64 to 40.86 mg/100 gfw, respectively. The L* a* and b* values were 28.27 to 29.58, -0.32 to -2.45 and 3.65 to 5.66, respectively. It is concluded that the optimal method of extraction of Yanang juice is treatment 4 because the sample concentration that can inhibit 50% of DPPH radicals (IC50) was the lowest in comparison with standard BHT and Trolox, and had the highest total phenolic content of 1.27 mg/ml and 3,668.05 mg GAE/100 g sample, respectively.
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