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Microwave assisted extraction of phenolic compounds and investigation on antioxidant activity

. Valentina Mendonca , Divya Jyothi, Vaishali Gajinkar and Sreenivasa R Murthy


Microwave assisted extraction has gained lot of attention due to its advantages such as less solvent consumption, short time period, higher extraction efficiency, therefore serves as better alternative for conventional extraction methods of plant materials. Plant phenolic compounds are important constituents responsible for reducing the oxidative stress that induces tissue damage which is the one of the major causative factors assosciated with the chronic disease. Nyctanthes arbor-tristis and Tamarindus indica are most commonly known as Parijata and Tamarind respectively and they hold an enormous part in ayurvedha for their wonderful and widespread health benefits in a broad area of applications. Hence the in the present study microwave assisted extraction of phenolic content from Nyctanthes arbor-tristis and Tamarindus indica was done and their antioxidant potential was investigated

In order to compare the extraction efficiency of phenolic compounds, Conventional extraction method i.e, Soxhlet extraction and Microwave assisted extraction methods were used to prepare the extracts of Parijata and Tamarind using ethanol as solvent. The prepared extracts were subjected to preliminary phytochemical analysis and FTIR. The total phenolic content was determined by using Folin-Ciocalteu method and in-vitro antioxidant activity was investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay.

Extracts of Parijat and Tamarind leaves showed the presence of steroids, alkaloids, saponins, carbohydrates, phenolic compounds by preliminary phytochemical analysis. FTIR spectrum of the extract showed characteristic peak at 3314.62 cm-1, 1635 cm-1 which provides evidence for presence of phenolic compounds. Microwave assisted extracts showed higher phenolic content and high antioxidant activity.

Key words: Parijat, Tamarind, Anti-oxidant, Total phenolic content, phytochemical analysis, UV spectroscopy, FTIR, DPPH assay

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