Polyphenol content and antioxidant activity of nipa palm (Nypa fruticans Wurmb.) fruit husk at different extraction temperatures

Purpose: Oxidative stress is a condition caused by an imbalance between free radicals and the body's antioxidant defense system. Antioxidants are substances that reduce or inhibit the formation of free radicals. This study aimed to evaluate the effects of different extraction temperatures on the polyphenol content of nipa palm (Nypa fruticans) fruit husk and to determine its antioxidant activity. Research method: The nipa palm fruit husk was extracted using different temperatures (۳۰°C, ۴۵°C, and ۶۰°C) and the antioxidant activity was determined using the ۲,۲-diphenyl-۱-picrylhydrazyl method. The data were presented as mean ± standard deviation and analyzed by one-way analysis of variance (one-way ANOVA) followed by Duncan multiple comparison tests. Findings: The results showed that an extraction temperature of ۶۰°C produced the highest total phenolic (۴۴.۵۰ mg Gallic acid equivalent per g of sample), flavonoid (۸.۷۵ mg Quercetin equivalent per g of sample), and tannin (۵۰.۳۰ mg Tannic acid equivalent per g of sample). Fourier transform infrared analysis detected hydroxyl groups, indicating the presence of polyphenol compounds in the nipa palm fruit husk extract. Furthermore, the extraction temperature of ۶۰°C exhibited the highest radical scavenging activity (۵۲.۷۹%) compared to other temperatures (۳۰°C and ۴۵°C). These findings suggest that nipa palm fruit husk extract can serve as a natural antioxidant and has potential applications as a pharmaceutical agent. Research limitations: There were no limitations identified. Originality/Value: This study is the first to report the effect of temperature on the extraction of polyphenol content from nipa fruit husks. It also highlights the potential of nipa fruit husk extract as a natural source of antioxidant agents.

کلیدواژه ها:

Antioxidant ، Fruit husk ، Nypa fruticans ، Tannin