Effect of Extraction Conditions on the Phenolic Content and DPPH Radical Scavenging Activity of Hypericum perforatum L.

Authors

DOI:

https://doi.org/10.24925/turjaf.v8i1.226-229.3013

Keywords:

St. John‘s Wort, Hypericum perforatum L., solvent, extraction time, extraction temperature, optimum condition

Abstract

In this study, various extracts of Hypericum perforatum L. were investigated in terms of their extraction yields. For this purpose, five solvent systems including 70%EtOH-30% H2O (A), 50%EtOH-50% H2O (B), 30%EtOH-70% H2O (C), 100% EtOH (D), and 100% H2O (E) were used. Ultrasonic-assisted extraction was used for extraction and extraction processes were performed at different temperatures (30°-70oC) and extraction times (30-70 min.). The optimum extraction conditions for H. perforatum was determined based on extraction yield, total phenolic contents, and DPPH radical scavenging activities of the crude extracts, as well. The best ultrasound extraction conditions are achieved in the presence of 70%EtOH-30% H2O solvent system, for 40 min, at 30°C for H. perforatum.

Author Biographies

Fadime Seyrekoğlu, Department of Food Processing, Suluova Vocational Schools, Amasya University, 05500 Amasya

Department of Food Processing

Hasan Temiz, Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, 55270 Samsun,

Department of Food Engineering

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Published

31.01.2020

How to Cite

Seyrekoğlu, F., & Temiz, H. (2020). Effect of Extraction Conditions on the Phenolic Content and DPPH Radical Scavenging Activity of Hypericum perforatum L. Turkish Journal of Agriculture - Food Science and Technology, 8(1), 226–229. https://doi.org/10.24925/turjaf.v8i1.226-229.3013

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Section

Research Paper