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Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

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Abstract

Extracts of brown lead (Leucaena leucocephala) seed prepared using different extraction solvents were determined for antioxidative activities using different assays. The highest yield (3.4–4.0%) was obtained when water was used as an extraction solvent, compared with all ethanolic extracts used (1.2–2.0 %) (P < 0.05). Much lower chlorophyll content was found in the water extract. When hot water was used, the resulting extract contained lower total phenolic and mimosine contents (P < 0.05). In general, 60–80 % ethanolic extracts had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity than water extracts (P < 0.05). When brown lead seed was dechlorophyllised prior to extraction, the water extract had slightly increased yield with lower chlorophyll content. Nevertheless, prior chlorophyll removal resulted in the increase in antioxidative activities but lower total phenolic and mimosine contents (P < 0.05). Generally, phenolic compounds and mimosine were more released when water was used as the extraction solvent, while the lower amount of chlorophyll was extracted. Oven-drying exhibited the negative effect on antioxidative activities and mimosine content. The higher antioxidative activities with concomitant higher total phenolic and mimosine contents were found in water extract dried by freeze drying. Thus, extraction solvent, dechlorophyllisation and drying methods directly influenced the yield and antioxidative activity of lead seed extract.

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Acknowledgments

Authors would like to thank the Graduate School, Prince of Songkla University for the financial support.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Soottawat Benjakul, Phanat Kittiphattanabawon & Punnanee Sumpavapol

  2. Department of Food Science, Faculty of Food and Agriculture, UAE University, PO Box 17551, Al-Ain, UAE

    Sajid Maqsood

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  1. Soottawat Benjakul
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  2. Phanat Kittiphattanabawon
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  3. Punnanee Sumpavapol
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  4. Sajid Maqsood
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Correspondence to Soottawat Benjakul.

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Benjakul, S., Kittiphattanabawon, P., Sumpavapol, P. et al. Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods. J Food Sci Technol 51, 3026–3037 (2014). https://doi.org/10.1007/s13197-012-0846-1

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