Influence of Different Solvents on Antioxidant Properties, Total Phenolics, and Flavonoids from Piper betle Leaves
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Abstract
This study investigated the effects of different solvents (95% ethanol, dichloromethane, acetone, and hexane) and extraction durations (3, 5, and 7 days) on the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of Piper betle Linn. (yellow betel) leaves collected from Samut Sakhon Province, Thailand. The extracts were prepared under both fresh and dried leaf conditions using maceration. Antioxidant activity was evaluated using DPPH, ABTS, and FRAP assays, while TPC and TFC were determined by Folin–Ciocalteu and AlCl₃ colorimetric methods, respectively. The results showed that dried leaves consistently yielded higher extraction percentages than fresh leaves. Acetone extracts demonstrated superior antioxidant activities, with the lowest IC₅₀ values in both DPPH and ABTS assays (3.65 µg/mL and 1.37 µg/mL, respectively), and the highest FRAP values (16.77 mM FeSO₄/mg extract). Moreover, acetone extracts of fresh leaves (3-day extraction) exhibited the highest TPC (1853.41 mg GAE/g extract) and TFC (51.70 mg QE/g extract). These findings suggest that acetone is the most effective solvent for extracting phenolic and flavonoid compounds with strong antioxidant activity from Piper betle leaves. The study highlights the potential of yellow betel extracts as natural antioxidant sources applicable in functional foods, nutraceuticals, and cosmetic formulations.
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