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Short Communication

Comparative Study of Various Methods for Extraction of Antioxidants Compound from Bitter Gourd Peel

H. S. GARUDE, V. R. ADE AND R. K. GADHAVE

Department of Food Engineering and Technology Sant Longowal Institue of Engineering and Technology, Sangarur (Punjab)

Corresponding Author's Email: hanumangarude18@gmail.com

Abstract

Extracts from peel of bitter gourd fruit was prepared in methanol by employing three different methods of extraction viz. Solvent extraction at room temperature, Soxhlet assisted extraction and ultrasonication assisted extraction. All these extracts were compared with respect to extraction efficiency, total phenol content, total flavonoid content, total antioxidant capacity and DPPH scavenging activity. Soxhlet method proved best in terms of high extraction efficiency, and ultrasonication assisted extraction (UAE) proved good at extracting of total phenolic content, total flavonoid content, total antioxidant capacity and DPPH scavenging activity from fruit peel. Latter also proved effective at extracting antioxidant compounds. Extraction efficiency was found to have no notable correlation with any of the parameters assayed.

Keywords: Extraction, Solvent extraction at room temperature (SERT), Soxhlet assisted extraction (SAE), Ultrasonication assisted extraction (UAE), Peel, Total Extraction, Solvent extraction at room temperature (SERT), Soxhlet assisted extraction (SAE), Ultrasonication assisted extraction (UAE), Peel, Total phenolic, Total flavonoid, Total antioxidant capacity, DPPH scavenging activity.

Page No.: 11189-11192

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