Abstract
A sequential solvent extraction scheme was employed for the extraction of antioxidant compounds from kenaf (Hibiscus cannabinus L.) seeds. Yield of extracts varied widely among the solvents and was the highest for hexane extract (16.6% based on dry weight basis), while water extract exhibited the highest total phenolic content (18.78 mg GAE/g extract), total flavonoid content (2.49 mg RE/g extract), and antioxidant activities (p < 0.05). DPPH and hydroxyl radical scavenging, β-carotene bleaching, metal chelating activity, ferric thiocyanate and thiobarbituric acid reactive substances assays were employed to comprehensively assess the antioxidant potential of different solvent extracts prepared sequentially. Besides water, methanolic extract also exhibited high retardation towards the formation of hydroperoxides and thiobarbituric acid reactive substances in the total antioxidant activity tests (p < 0.05). As conclusion, water and methanol extracts of kenaf seed may potentially serve as new sources of antioxidants for food and nutraceutical applications.
Highlights
A number of epidemiological studies have demonstrated that many herbs and medicinal plants have potential disease-preventive effects against oxidative stress [1,2], and a significant number of herbs, spices, cereals, and legumes have been explored as potential sources of antioxidants
Extracts of kenaf seeds were obtained following a sequential solvent extraction procedure and yield of extract obtained for each solvent was calculated separately (Table 1)
Results from the Ferric Thiocyanate (FTC) test confirm earlier findings of this study, indicating that kenaf seed water and methanol extracts might possess high levels of primary antioxidant compounds that are capable of suppressing hydroperoxide formation during the initial stages of lipid peroxidation through radical-chain breaking mechanisms
Summary
A number of epidemiological studies have demonstrated that many herbs and medicinal plants have potential disease-preventive effects against oxidative stress [1,2], and a significant number of herbs, spices, cereals, and legumes have been explored as potential sources of antioxidants. Besides the disease-preventive and health-promoting effects of these natural sources of antioxidants, they have profound effects on food preservation, i.e., degradation against oxidative deterioration. Lipid oxidation is one of the causes of deterioration that occurs in food products during processing and storage [3]. Kenaf (Hibiscus cannabinus L.) is an annual herbaceous plant that has great potential as a source of fiber, energy, and feedstock. It has been cultivated as a commodity plant in many countries such as. Studies on the phenolic content and antioxidant activity of different kenaf seed extracts are very limited at present. This study was initiated in order to investigate the phenolic content and antioxidant activity of kenaf seed extracts, obtained through sequential solvent extraction
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