ผลของวิธีการสกัดและสายพันธุ์บัวบกต่อปริมาณผลผลิต สารประกอบฟีนอลิก และฤทธิ์ทางชีวภาพในการต้านอนุมูลอิสระของสารสกัด

Rewadee Meesat; Apiratree Srithon; Yuttasak Subkaree

doi:10.60136/bas.v14.2025.3130

Authors

Rewadee Meesat Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research (TISTR)
Apiratree Srithon Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research (TISTR)
Yuttasak Subkaree Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research (TISTR)

DOI:

https://doi.org/10.60136/bas.v14.2025.3130

Keywords:

Centella asiatica species, Water extraction, Enzyme extraction, Ethanol extraction, Antioxidant activity

Abstract

This research aims to study the comparison of extraction methods for local Asiatic Pennywort or Centella asiatica species. The extract techniques were divided into three methods, water extraction, enzyme extraction, and ethanol extraction.The local Centella asiatica species, Nakhon Pathom, Rayong, and Ubon Ratchathani species were used as extracted samples. The extracted products were evaluated for extraction yield, total phenolic content (TPC) and antioxidant properties using DPPH assay and ferric reducing antioxidant power (FRAP). The Water extraction method was performed at 95 ºC for 60 min and enzyme extraction method was applied Viscozyme L 3% (w/w) at pH 5.0, and 50 ºC for 60 min. Additionally, the ethanol extraction method was carried out at 25 ºC for 60 min. This study found that the extraction methods and the C. asiatica species had a significant effect on the extracted yield, TPC and antioxidant activity (p<0.05). The highest yield could be extracted by the enzyme extraction, follow by the water and ethanol extraction method, respectively. However, the TPC and antioxidant activities of the extract products obtained from the water and ethanol extraction method exhibited significantly higher than those from the enzyme extraction method (p<0.05). The Rayong species gave a significantly higher extraction yield, TPC and antioxidant activity compared to Nakhon Pathom and Ubon Ratchathani species (p<0.05). Thus, the appropriate extraction technique and C. asiatica species were the water extraction method and the Rayong specie. The water extraction was used to extract active compounds from the local specie, yielding 35.94 ± 0.54%(w/w). The TPC was 36.02 ± 0.51 mg GAE/g, while the IC₅₀ and FRAP values were 0.16 ± 0.01 mg/mL and 727.38 ± 27.47 µmol Fe²⁺/g, respectively. The extract of Centella asiatica showed high solubility in water and could be applied as an ingredient for food and drink products.

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