Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)

Yin Yin Thoo, Swee Kheng Ho, Jia Yun Liang, Chun Wai Ho, Chin Ping Tan

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An investigation into the effects of ethanol concentration (0-100%, v/v), extraction time (20-120 min) and extraction temperature (25-65 °C) on the extraction of phenolic antioxidants from mengkudu (Morinda citrifolia) was performed using a single-factor experiment. Total phenolic content (TPC) and total flavonoid content (TFC) assays were used for determination of phenolic compounds. Antioxidant capacity was evaluated by measuring the scavenging effect on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radicals. Experimental results showed that extraction conditions had significant effect on extraction of phenolic compounds and antioxidant capacities. The optimised conditions were 40% ethanol for 80 min at 65 °C, with values of 919.95 mg GAE/100 g DW for TPC, 472.73 mg CE/100 g DW for TFC, 791.71 μmol TEAC/100 g DW for ABTS and 1928.5 μmol TEAC/100 g DW for DPPH. TPC was significantly correlated with DPPH under the effects of ethanol concentration (r = 0.932) and extraction time (r = -0.938).

Original languageEnglish
Pages (from-to)290-295
Number of pages6
JournalFood Chemistry
Issue number1
Publication statusPublished - 1 May 2010
Externally publishedYes


  • 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity
  • 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity
  • Mengkudu (Morinda citrifolia)
  • Total flavonoid content (TFC)
  • Total phenolic content (TPC)

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