Extraction And Determination Of Antioxidant Activities Of Phenolic Compounds In Defatted Perilla Seed Meal
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Date
2016Author
Nur Faridah, Kurnia
Dewantari Kusumaningrum, Harsi
Wongsakul, Sirirung
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Perilla seed (Perilla frutescens) is an herb that usually used in cooking and
traditional medicine. Defatted perilla seed meal (DPSM) is a by-product from
extraction of perilla seed oil using screw press. This by-product might contain
some bioactive compounds such as polyphenol that can be used as antioxidant.
This research was conducted to study the extraction condition of polyphenol from
DPSM which extracted using ethanol 70 % and 50 %, acetone 70 % and 50 %, nhexane,
and mixture of hexane:ethanol (50:50 v/v). This study also determines the
antioxidant activities of DPSM extracts. The proximate analysis showed that raw
perilla seed contained 18.84 % crude protein and 28.63 % crude fat, while DPSM
contained 27.11 % crude protein and 4.49 % crude fat. DPSM was extracted using
solvents with different polarity at various extraction times. The total phenolic
compounds of DPSM extracts were measured by Folin-Ciocalteu assays as well as
antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric
reducing antioxidant power (FRAP). Longer extraction time yielded higher TPC
and better antioxidant activity. Total phenolic content of DPSM extract which be
extracted using acetone 70 % for 90 minutes (1031.99 ± 92.45 μmol GAE/100 ml)
resulted in the highest yield. It was not significantly different (p<0.05) from
extracting using ethanol 70 % for 90 minutes. While extraction using n- hexane
for 30 minutes (58.92 ± 7.60) indicated the lowest yield but it was not
significantly different from extracting using n- hexane for 60 and 90 minutes as
well as hexane:ethanol for 30 minutes at p<0.05. Extraction using acetone 70 %
for 90 minutes exhibited the high FRAP (1269.44 ± 134.45 μmol AAE/100 ml)
and DPPH values (1029.52 ± 7.4 μM Trolox). While n- hexane extraction for 30
minutes showed the lowest FRAP (216.20 ± 33.13 μmol AAE/100 ml) and DPPH
values (18.48 ± 1.65 μM Trolox). Another polar components and phenolic
compounds that have high activity in DPSM extracts can influence the antioxidant
capacities. Based on the results, it is likely that hexane or mixture of
hexane:ethanol have low yield of phenolic compounds but the antioxidant
activities were not always low. When the extraction processes using polar or nonpolar
solvent, it is suggested to use another method other than FRAP and DPPH
which more suitable to know the antioxidant capacity in DPSM extracts. To
optimize the solubility of polar or non-polar compounds of DPSM, the continuous
solvents can be used. This research is expected to explore more to know the
application of this result into food products.