Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.)
This study evaluated the effect of ultrasonic-assisted extraction (UAE) on the isolation of phenolic compounds, flavonoids, and antioxidants from dill. UAE improved the extraction yields of total phenolic compounds and total flavonoid content as well as increased the antioxidant activities of all di...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Scientifica |
| Online Access: | http://dx.doi.org/10.1155/2022/3848261 |
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| author | Khakhanang Ratananikom Kantapon Premprayoon |
| author_facet | Khakhanang Ratananikom Kantapon Premprayoon |
| author_sort | Khakhanang Ratananikom |
| collection | DOAJ |
| description | This study evaluated the effect of ultrasonic-assisted extraction (UAE) on the isolation of phenolic compounds, flavonoids, and antioxidants from dill. UAE improved the extraction yields of total phenolic compounds and total flavonoid content as well as increased the antioxidant activities of all dill extracts. The optimum UAE condition to obtain highest total phenolic compounds, total flavonoid content, and antioxidant activities was 50% ethanol for 30 min giving 135.88 ± 3.23 mg gallic acid equivalent/g extract and 229.53 ± 4.97 mg rutin equivalent/g extract, respectively. Lowest IC50 values against 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals were 0.034 ± 0.00 mg/mL and 0.12 ± 0.00 mg/mL, respectively. Results indicated the capability of UAE in extracting biologically active compounds from dill as a prospective functional material. |
| format | Article |
| id | doaj-art-0c89b64897984fdcb636d28b454f0426 |
| institution | Kabale University |
| issn | 2090-908X |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Scientifica |
| spelling | doaj-art-0c89b64897984fdcb636d28b454f04262025-02-03T01:00:44ZengWileyScientifica2090-908X2022-01-01202210.1155/2022/3848261Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.)Khakhanang Ratananikom0Kantapon Premprayoon1Department of Science and MathematicsDepartment of Agricultural Machinery EngineeringThis study evaluated the effect of ultrasonic-assisted extraction (UAE) on the isolation of phenolic compounds, flavonoids, and antioxidants from dill. UAE improved the extraction yields of total phenolic compounds and total flavonoid content as well as increased the antioxidant activities of all dill extracts. The optimum UAE condition to obtain highest total phenolic compounds, total flavonoid content, and antioxidant activities was 50% ethanol for 30 min giving 135.88 ± 3.23 mg gallic acid equivalent/g extract and 229.53 ± 4.97 mg rutin equivalent/g extract, respectively. Lowest IC50 values against 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals were 0.034 ± 0.00 mg/mL and 0.12 ± 0.00 mg/mL, respectively. Results indicated the capability of UAE in extracting biologically active compounds from dill as a prospective functional material.http://dx.doi.org/10.1155/2022/3848261 |
| spellingShingle | Khakhanang Ratananikom Kantapon Premprayoon Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.) Scientifica |
| title | Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.) |
| title_full | Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.) |
| title_fullStr | Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.) |
| title_full_unstemmed | Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.) |
| title_short | Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.) |
| title_sort | ultrasonic assisted extraction of phenolic compounds flavonoids and antioxidants from dill anethum graveolens l |
| url | http://dx.doi.org/10.1155/2022/3848261 |
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