Abstract

DETERMINATION OF ANTIOXIDANT PROPERTIES OF EGGPLANT FRUIT CALYX IN DIFFERENT TYPES OF SOLVENTS

Khuloud Al Nachar*, Jameela Hasian and Kenana Katramiz

Abstract

This study was concerned with eggplant(Solanum melongena) calyx and enabling the preparation of three plant extracts from it, using multiple extraction methods, in different solvents (ethanol 70%, distilled water, methanol), then the phenolic content and the antioxidant activity of each one of these extracts was calculated, as another two extracts of eggplant calyx were prepared by Soaking method for 48 hours in two different solvent (70% ethanol, distilled water). The results of the antioxidant activity of all five extracts, were compared with an aqueous extract prepared from three months, and with previous studies results, in addition to the use of the TLC technique for the first three extracts. The ethanolic extract 70% of the eggplant calyx showed a higher result due to the phenolic content and the antioxidant activity followed by the aqueous extract then the methanolic extract of the eggplant calyx. Ethanolic extract (70%) and aqueous extract with heat-based extraction methods showed higher antioxidant activity than methanolic extract and other soaking extracts. Aqueous extract preserved in the refrigerator at -20 ° showed a decrease in the antioxidant activity. The R2 correlation coefficient of the total polyphenol content of the three extracts (aqueous, ethanol (70%), methanol) was compared with its antioxidant capacity by DPPH method, and the results were as follows (correlation coefficient -0.86 at O.OO3 significance), indicating That the antioxidant activity is mainly due to its polyphenol content.

Keywords: phenols, antioxidants, thin layer chromatography, Gallic acid.