Abstract

Objective: Increased intake of fruits, due to their high antioxidant capacity, is known to reduce the risk of many diseases. The high antioxidant capacity of fruits is attributed by the presence of phenolics. The aim of the present study was to evaluate how solvents affect the extraction of phenolic and flavonoid substances and the antioxidant activity of fruit extracts of A. chaplasha and C. carandas. Materials and Methods: The fruits were extracted using water and various concentrations (50%, 70% and pure) of methanol, ethanol and acetone in water as solvent. Phenolic and flavonoid contents were measured by Folin-Ciocalteu method and aluminum trichloride method respectively. Antioxidant activity was measured by DPPH free radical scavenging assay. Results: The efficiency of solvents in extracting phenols varied considerably for both fruits. Phenolic content and antioxidant activity was highest in 70% acetone extract and lowest in 100% acetone extract whilst flavonoid content was highest in pure ethanol extracts of both fruit. Strong correlation was found between the phenolic contents and antioxidant activities. Conclusions: Between the two fruits, C. carandas had higher phonolic content and antioxidant activity in all solvent suggesting the fruit could be a potential source of natural antioxidant for food and nutraceutical applications.

Key words: Phenolic contents, Flavonoids, Antioxidant activity, Solvent effect, Fruits