Effects of Extraction Methods on Total Phenolic Content and Antioxidant Activity of Chan-Tang-Ha Recipe
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Abstract
Chan-Tang-Ha recipe consists of 5 types of heartwoods including Chan-Daeng (Dracaena loureiroi Gagnep.), Chan-Khao (Santalum album L.), Chan-Thet (Myristica fragrans Houtt.), Chan-Chamod (Mansonia gagei J.R.Drumm. ex Prain), and Chan-Tana (Tarenna hoaensis Pitard.). It has been used in Thai traditional medicine as a medication for fever relief, treatment of mouth ulcer, and maintenance of liver, lung, and heart. However, its antioxidant activity has not been extensively studied. The present study aimed to investigate effects of extraction methods on total phenolic content and antioxidant activity of Chan-Tang-Ha recipe. In this study, 3 extraction methods were used including maceration, infusion, and decoction. For all of the methods, water was used as a solvent. To determine total phenolic content, Folin-Ciocalteu method was used. Antioxidant activity was analyzed by ABTS and DPPH assays. The results demonstrated that Chan-Tang-Ha extracts from different extraction methods had total phenolic contents in the range of 10.28-29.24 mg of gallic acid equivalent per g of dry extract. The maceration extract of Chan-Tang-Ha showed the highest content of total phenolics. Moreover, Chan-Tang-Ha extracts from different extraction methods exhibited high ABTS•+ and DPPH• radical scavenging activities with the half-maximal inhibitory concentration (IC50) values in the range of 0.35-0.49 and 0.11-0.13 mg/mL, respectively. Their antioxidant activities were equivalent to those of the standard antioxidant ascorbic acid. Therefore, the maceration, infusion, and decoction extracts of Chan-Tang-Ha possess decent free radical scavenging property and have the potential to be developed into antioxidant health supplements in the future.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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