Influence of temperature, solvent and extraction procedure on the content of phenolic compounds and antioxidant activity of Aloysia citriodora Palau leaves | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 11 (2024): November 2024 / Research Articles Influence of temperature, solvent and extraction procedure on the content of phenolic compounds and antioxidant activity of Aloysia citriodora Palau leaves Authors Ma. Guadalupe Garnica-Romo Claudia Iveth Sánchez Pahua Hector Eduardo Martinez-Flores DOI: https://doi.org/10.31989/ffhd.v14i11.1430 Abstract Background: The leaves of Aloysia citriodora Palau are a source of phenolic compounds that have antioxidant properties. Objective: The objective of this study was to compare the effects of temperature, type of solvent, maceration, and ultrasound processes in the extraction of phenolic compounds from A. citriodora Palau leaves that allow for maintaining the highest antioxidant capacity. Methods: In this study, phenolic compounds were extracted from A. citriodora by two methods, maceration, and ultrasonic treatment, using water and 80% ethanol as solvents and extraction temperatures of 25 °C, 45 °C, and 65 °C. Total phenolic compounds (TPhen), total flavonoid compounds (TFlav), and antioxidant capacity, evaluated by DPPH and ABTS assay, were characterized and reported as inhibition concentration (IC50). Results: The highest CPhen content was obtained with ethanolic extract using the ultrasonic method at 65 °C, with a value of 15.32 mg EAG/mL at 65 °C. For TFlav, the highest value was obtained with the ultrasonic treatment at 45 °C using ethanol as solvent, obtaining a value of 6.52 mg EQ/mL. The best antioxidant capacity was shown by the sonication with ethanol at 65 and 45 °C, with IC50 values of 27.10 µg/mL and 20.40 µg/mL, respectively. Conclusion: Ultrasound extraction at higher temperatures (45°C and 65°C) proved more effective than maceration, yielding greater amounts of phenolic and flavonoid compounds and exhibiting better antioxidant capacity.”. Keywords: Aloysia citrodora, phenolic compounds, antioxidant activity, inhibitory concentration IC50. Downloads [Abstract] [Full Article] Published 2024-11-06 Issue Vol. 14 No. 11 (2024): November 2024 Section Research Articles License Copyright (c) 2024 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com