- Title
- Mass proportion, bioactive compounds and antioxidant capacity of carrot peel as affected by various solvents
- Creator
- Nguyen, Van Tang; Scarlett, Christopher J.
- Relation
- Technologies Vol. 4, Issue 4, no. 36
- Publisher Link
- http://dx.doi.org/10.3390/technologies4040036
- Publisher
- MDPI AG
- Resource Type
- journal article
- Date
- 2016
- Description
- The aim of this study was to determine the mass proportion of carrot root and the effects of four various solvents (methanol, water, ethanol and hexane) on the contents of total phenolics and saponins as well as antioxidant capacity of carrot peel to identify an optimal solvent for effective extraction of bioactive compounds from carrot peel for further investigation. The results showed that carrot root consisted of body, heads and peel with their mass proportion of 83.19%, 5.01% and 14.19% by fresh weight, respectively. Among four solvents tested, methanol obtained the highest levels of extraction yield (54.02% by dry weight), total phenolic content (9.02 mg GAE/g dry weight) and antioxidant capacity (DPPH radical scavenging capacity, cupric ion reducing antioxidant capacity, and ferric reducing antioxidant power) from carrot peel, while water extracted the highest content of saponins (272.9 mg EE/g dry weight) and possessed the maximum ABTS radical scavenging capacity. Therefore, methanol and water are considered for effective extraction of phenolics and saponins from carrot peel, respectively. The phenolic/saponin-enriched extracts are potential sources for further applications in the healthy food and/or pharmaceutical industries.
- Subject
- carrot peel; mass proportion; bioactive compounds; antioxidant capacity
- Identifier
- http://hdl.handle.net/1959.13/1342850
- Identifier
- uon:29047
- Identifier
- ISSN:2227-7080
- Rights
- This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
- Language
- eng
- Full Text
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