EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE

Document Type : original papers

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Food Science and Technology Dept, Fac. of Agric., Tanta Univ., Egypt

Abstract

The effect of different extraction solvents (water, 70% ethanol and 95% methanol) on bioactive compounds (polyphenols, flavonoids and saponinand tanins) and antioxidant characteristics of mallow leaves extracts were investigated The total phenolic compounds extracted from green parts of mallow using 70% ethanol, 95% methanol and water were 57.2, 43.2 and 121.6 mg/g, respectively. The total flavonoids content of mallow water extract is significantly (p≤0.05) higher than those of methanolic and ethanolic extracts. Tannins content in mallow extract obtained by 70% ethanol was 15.52mg tannic/g which was significantly higher than the other solvents, meanwhile the lowest amount (4.9 mg tannic/g) was detected in 95% methanolic extract. The same trened was also found for saponin, since the highest value (6.7 mg/g) was in 70%ethanolic extract. Total antioxidant capacity (TAC) of mallow extracts at 500ppm decreased as the percentage of alcohol in the solvent increased. Whereas, the highest TAC (58.7±.1 %) was detected in water extract and decreased gradually by decreasing the percentage of water in the solvent. the water extract at 500ppm had significantly higher (p≤0.05) antioxidant activity compared to the other solvents. Consequently, the water was the best solvent for extraction phenolics and flavonoids from green parts of mallow and these extracts have a strong antioxidant activity

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