Vine tea is a medicinal plant which has health-promoting characteristics1, antimicrobial2, anti-diabetics3, anti-inflammatory effect4, cholesterol-lowering and hepta-protective5. Majority of the pharmaceutical and health-promoting properties are confirmed scientifically including clinical trials6.
In order to study poly-phenol analysis (phenol compounds extraction from plant), extraction is a basic step for that. Method used for extraction is crucial for precise determination and quantification of antioxidant analysis7. Out of all extraction techniques no technique can be used as a standard.
The chemical properties of phenol compounds, in companion with diverse intrusive substances, influence the efficiency of the extraction method8. Extraction can be optimized by 1) Single factor approach and 2) Response surface methodology.
Researchers designed a new study in which they investigated three variables on extraction of bio-active and functional compounds (polyphenols) from vine tea and their pharmacological activities. This vine tea crude extract gained could be a part of purification and isolation of functional compounds and can be used as in food, cosmetic or medicines industries as a natural resource9.
Researchers evaluated the different extraction variables; time, temperature and polarity on the Total phenol content, total flavonoid content and condensed tannin content all were evaluated.
All these parameters showed significant effect on extraction efficiency of phenol compounds. Optimal values were obtained for against parameters.
DPPH displayed strong optimistic correlation with condensed tannins and total phenol content. However, CTC and TPC antioxidant compounds assays were non-significant with antioxidant capacity and for DPPH only TPC was significant as a function of extraction temperature.
These results concluded that all three independent variables had great influence on isolation of phenolic compounds and had significant impact on the pharmacological activities of vine tea extract.
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