Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

Soottawat Benjakul, Phanat Kittiphattanabawon, Punnanee Sumpavapol, Sajid Maqsood

    Research output: Contribution to journalArticlepeer-review

    36 Citations (Scopus)

    Abstract

    Extracts of brown lead (Leucaena leucocephala) seed prepared using different extraction solvents were determined for antioxidative activities using different assays. The highest yield (3.4–4.0%) was obtained when water was used as an extraction solvent, compared with all ethanolic extracts used (1.2–2.0 %) (P < 0.05). Much lower chlorophyll content was found in the water extract. When hot water was used, the resulting extract contained lower total phenolic and mimosine contents (P < 0.05). In general, 60–80 % ethanolic extracts had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity than water extracts (P < 0.05). When brown lead seed was dechlorophyllised prior to extraction, the water extract had slightly increased yield with lower chlorophyll content. Nevertheless, prior chlorophyll removal resulted in the increase in antioxidative activities but lower total phenolic and mimosine contents (P < 0.05). Generally, phenolic compounds and mimosine were more released when water was used as the extraction solvent, while the lower amount of chlorophyll was extracted. Oven-drying exhibited the negative effect on antioxidative activities and mimosine content. The higher antioxidative activities with concomitant higher total phenolic and mimosine contents were found in water extract dried by freeze drying. Thus, extraction solvent, dechlorophyllisation and drying methods directly influenced the yield and antioxidative activity of lead seed extract.

    Original languageEnglish
    Pages (from-to)3026-3037
    Number of pages12
    JournalJournal of Food Science and Technology
    Volume51
    Issue number11
    DOIs
    Publication statusPublished - Nov 2014

    Keywords

    • Antioxidative activity
    • Dechlorophyllisation
    • Drying
    • Lead seed (Leucaena leucocephala)
    • Mimosine
    • Phenolic compound

    ASJC Scopus subject areas

    • Food Science

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