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Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits

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Abstract

The present study was conducted to examine the effects of sonication treatments (time intervals of 0, 15, 30, 45 and 60 min.) on phenolics and other antioxidant compounds in starfruits extracted in methanol and water. Overall, methanolic extracts exhibited significantly higher extractability, percentage inhibition of DPPH radicals, ferric reducing antioxidant property (FRAP) value, antioxidant capacity, flavonoids, total phenolics and tannins (p < 0.05) compared to control (0 min) and aqueous extracts. Methanolic extract obtained after 30 min of sonication proved to be the best treatment with regard to various parameters evaluated. Results of the present study clearly indicated sonication treatments to be effective in enhancing the antioxidant compounds in starfruit extracts and could be further explored for commercial purposes to benefit the consumers.

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Authors and Affiliations

  1. Centre for Drug Research, Universiti Sains Malaysia, Penang, 11800, Malaysia

    H. V. Annegowda & S. M. Mansor

  2. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, 11800, Malaysia

    Rajeev Bhat & A. A. Karim

  3. Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, 11800, Malaysia

    Liong Min-Tze

Authors
  1. H. V. Annegowda
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  2. Rajeev Bhat
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  3. Liong Min-Tze
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  4. A. A. Karim
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  5. S. M. Mansor
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Correspondence to Rajeev Bhat.

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Annegowda, H.V., Bhat, R., Min-Tze, L. et al. Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits. J Food Sci Technol 49, 510–514 (2012). https://doi.org/10.1007/s13197-011-0435-8

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  • DOI: https://doi.org/10.1007/s13197-011-0435-8

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