EFFECT OF SOLVENT AND pH VALUE ON EXTRACT OF ANTIOXIDANT ACTIVITY COMPOUNDS FROM PERILLA (Perilla frutescens)

Abstract

Solvent and pH value are two factors that affect the solubility and durability of
antioxidant compounds, such as polyphenols and flavonoids. The results show that extracting by leaching method with ethanol 60% and the rate of material/solvent is 1/35 (w/v) with pH value of 3. Perilla leaves were taken, then dried by hot air at 70 ºC in 3 hours, minced, sieved with d = 0.2 cm, the sieved material was packed in vaccum and stored at room temperature in the dark. At the optimum conditions, results present the value of polyphenol, flavonoid and antioxidant ability are at 0.781 ± 0.005 g acid gallic/100 g dry mass; 0.308 ± 0.001 g quercetin/100 g dry mass and 125.091 ± 0.211 mg vitamin C/L, respectively.

Keywords: Perilla, Perilla fructescens, antioxidant, polyphenol, flavonoids