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Abstract
The study aimed to investigate the effect of different solvent (water, methanol, ethanol and acetone) extractions on total phenolic content (TPC) and antioxidant properties of custard apple (Annonasquamosa L.) fruit pulp (CAFP) extracts. Various antioxidant assays including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, ferric-reducing antioxidant power (FRAP) and N,N-dimethyl-pphenylendiamine (DMPD) radical scavenging assay were used for evaluation of antioxidant activity of extracts in vitro. CAFP extracted with acetone showed the highest amount of TPC (1.43±0.65 mg GAE g−1 FW) and antioxidant capacity determined by DPPH (96.11±0.09%) and FRAP (3.475±0.002 O.D.) assay whereas water extract had the highest DMPD scavenging capacity (37.62±0.24%). The presence of catechol and vanillin was detected using RP-HPLC. In this sense, the nature of extracting solvents significantly influenced the TPC as well as antioxidant properties of the CAFP.
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