Effect of solvents on extraction of various phytochemicals in carrot (Daucus carota L.) and coriander (Coriandrum sativum L.) and their antioxidant activity
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Date
2014
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CCSHAU
Abstract
Extraction of phytochemicals from a plant material can be carried out using different solvents.
The present study was undertaken to study the effect of solvents on extraction of various
phytochemicals and their antioxidant activity in carrot (Daucus carota L.) variety Hisar-Gairic and
coriander (Coriandrum sativum L.) varieties viz. DH-5 and DH-36 developed by CCS Haryana
Agricultural University, Hisar. Total phenolics, flavonoids, carotenoids and ascorbic acid in carrot and
total phenolics, flavonoids, chlorophyll a and chlorophyll b in coriander were extracted with three
solvents namely acetone, ethanol and water. In carrot, extract yield (g/100g) was highest in ethanol
extract (6.23) followed by acetone (4.03) and water (1.89) extracts. In coriander also, extract yield
(g/100g) was highest in ethanol extracts (2.59-3.35) followed by acetone (2.22-2.45) and water (1.99-
2.43) extracts. Total phenolics content (mg GAE/g f.w.b.) in carrot was highest in water extract (0.30)
followed by ethanol (0.12) and acetone (0.06) extracts. In coriander also, total phenolics content (mg
GAE/g f.w.b.) was highest in water extracts (0.86-1.09) followed by ethanol (0.76-0.89) and acetone
(0.62-0.75) extracts. Flavonoids content (mg CE/g f.w.b.) in carrot was highest in acetone extract
(0.31) followed by ethanol (0.21) and water (0.10) extracts. In coriander also, flavonoids content (mg
CE/g f.w.b.) was highest in acetone extracts (1.17-1.27) followed by ethanol (1.03-1.15) and water
(0.36-0.47) extracts. Carotenoids content (mg/100g f.w.b.) in carrot was highest in acetone extract
(3.46) followed by ethanol (0.56) and water (0.07) extracts and ascorbic acid content (mg/100g f.w.b.)
in carrot was highest in water extract (4.92) followed by ethanol (1.86) and acetone (0.83) extracts.
Chlorophyll a and chlorophyll b contents (mg/g f.w.b.) in coriander were highest in DMSO : acetone
(1:1) extract (1.50 and 0.48) followed by ethanol extract (1.43 and 0.42), DMSO : ethanol (1:1) extract
(1.40 and 0.40), DMSO extract (1.34 and 0.38), DMSO : water (1:1) extract (0.30 and 0.13), acetone
extract (0.19 and 0.10) and water extract (0.02 and 0.02), respectively. All solutions were prepared as
v/v basis. DPPH free radical scavenging activity (%) increased with increase of concentration levels. In
carrot, it ranged from 8.5-67.9 (IC50 15.8 mg/mL) in water extract, 3.1-65.1 (IC50 34.4 mg/mL) in
ethanol extract and 2.0-50.3 (IC50 47.4 mg/mL) in acetone extract, at concentration levels 1-50 mg/mL.
In coriander, it ranged from 8.3-81.7 (IC50 1.6 mg/mL) & 6.9-78.6 (IC50 1.7 mg/mL) in acetone
extracts, 6.5-75.4 (IC50 2.3 mg/mL) & 5.4-74.0 (IC50 2.5 mg/mL) in ethanol extracts and 2.3-57.0 (IC50
4.0 mg/mL) & 1.6-54.2% (IC50 4.4 mg/mL) in water extracts of varieties DH-5 and DH-36,
respectively at concentration levels 0.25-5 mg/mL. Antioxidant activity (%) by β-carotene bleaching
method in carrot was highest in water extract i.e. 53.5 followed by 52.1 in ethanol extract and 41.4 in
acetone extract whereas in coriander it was highest in acetone extracts (70.7-72.6) followed by ethanol
extracts (63.1-65.9) and water extracts (48.2-50.6). Among carrot and coriander, coriander contained
higher amounts of total phenolics and flavonoids and also showed higher antioxidant activity. Hence,
coriander is a better source of antioxidants in comparison to carrot.
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Keywords
Phenolics, Flavonoids, Carotenoids, Ascorbic acid, Chlorophyll a, Chlorophyll b, Antioxidant activity, Carrot, Coriander