COMPARISON OF THE PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN DIFFERENT EXTRACTION TECHNIQUES OF Allium ascalonicum L.
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Abstract
Nowadays, chronic non-communicable diseases (NCDs) are a major health problem. The main cause is due to behaviors in daily life such as unhealthy food eating, lack of exercise and high stress due to social and environmental conditions. These factors can stimulate cells in the body to produce more free radicals. These substances will provoke the oxidative stress process that affect the function of cells in the body and lead to various diseases. Previous study found that the fruits and vegetables including shallot (Allium ascalonicum L.) have the ability to be antioxidants with various extraction methods. Therefore, this study aims to compare the phenolic compound contents and the antioxidant activity of Allium ascalonicum L. extracted by 3 different techniques including 1) aqueous extract (DW) 2) boiling at 60 ºC for 10 minutes extract (DW+B60 ํC) and 3) 50 percent of ethanol extract (A50). The phenolic compound contents and the antioxidant activity were investigated by using Folin-Ciocalteu, Flavonoid Assay, DPPH, FRAP and Nitric oxide (NO) radical scavenging assay. The results shown that the shallot (Allium ascalonicum L.) with boiling at 60 ºC for 10 minutes extract have the most total phenolic compound and flavanoid at 9.07±0.32 mg/L GAE/mg extract and 1.226±0.017 mg/L quercetin/mg extract. Moreover, the antioxidant activity by DPPH and FRAP assay show the best of the half maximal inhibitory concentration (IC50) at 8.65±0.01 and 20.86±0.43 mg/ml, respectively. In addition, The highest percentage of NO inhibition is at 27.22±0.30. This research showed that, Shallots (Allium ascalonicum L.) extracted by boiling at 60 ºC for 10 minutes (DW+B60 ํC extraction) is a more efficient method than aqueous and 50 percent of ethanol extraction. The effect of optimum heat may be one of the factors that can enhance the efficient extraction of essential substances in shallot.
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