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OJVRTM
Online
Journal of Veterinary Research©
Volume 23 (4):268-277, 2019.
Phenol, tannin and antioxidant content in
figs and olives extracted
by pressurized hot water,
alcohol and hexane.
Entisar
Hameed Ali Al-Abdeli and Hanaa
Abdulateef.
University
of Anbar, College of Education for Women, Anbar, Iraq.
ABSTRACT
Ali
Al_Abdeli EH, Abdulateef
H., Phenol, tannin and antioxidant content in figs and olives extracted by
pressurized hot water, alcohol and hexane, Onl J Vet
Res., 23 (4):268-277, 2019. We compare pressurized
hot water extraction (PHWE) with alcoholic and hexane soxhlet
extraction for phenols, tannin and antioxidants in fig fruit and olive
extracts. By alcohol soxlet extraction we found phenol
concentrations in fig powder of 462 mg/kg,
by PHWE 373 and by hexane soxlet 217mg/100ml. For olive
extract phenols were 584, 1273 and 140 mg/100ml. Tannin content in Fig extracts
were 5661, 4908 and 3747 and olive extracts, 9383, 6683 and 5784mg/100ml. We
found no difference in 2,2Diphenyl-2Picrydrazil radical by any extraction
method from fig or olive extracts. Antioxidant activity appeared similar as
well. PWEH extraction compared well with other solvent extraction methods by limiting
use of organic solvents and non-extraction of cellulose, chlorophyll or other non-relevant
substances.
Key-Words: Phenols, tannins, antioxidants, figs,
olives, extraction, water, hexane, alcohol.
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