Effect of extraction solvent on the phenolic compounds content and antioxidant activity of Ramon nut (Brosimum alicastrum)

Abstract

Ramon nut (Brosimum alicastrum) is a vegetable product of significant importance in the Mayan culture given that it is a part of their diet; however, it has not yet been fully studied. The effect of seven solvent systems on the content of total phenolic compounds (TPC), extraction yield, total flavonoids (TF) and antioxidant activity was evaluated and the content of individual phenolic compounds of Ramon nut was analyzed by HPLC. The results reveal that the type of solvent and its polarity has a significant effect on the extraction of antioxidants and on the quantitative analysis of the Ramon nut. Of all the solvents used, the ethanol/water extract (1:1, v/v) (S6) was identified as the most efficient solvent in the extraction process, with a higher TPC content, greater antioxidant activity (with the reduction power assay) and a higher content of gallic acid, chlorogenic acid and vanillic acid. A high correlation was found between TPC and TF vs antioxidant activity, suggesting the possible contribution of the phenolic compounds in the antioxidant activity of the Ramon nut. The Ramon nut extraction with S6 reduced the TBARS content of cooked hamburger meat, stored at 4 °C for 14 days.