Impact of storage conditions on the stability of predominant phenolic constituents and antioxidant activity of dried piper betle extracts

Ameena Ali, Chien Hwa Chong, Siau Hui Mah, Luqman Chuah Abdullah, Thomas Shean Yaw Choong, Bee Lin Chua

Research output: Contribution to journalArticle

11 Citations (Scopus)
19 Downloads (Pure)

Abstract

The phenolic constituents in Piper betle are well known for their antioxidant potential; however, current literature has very little information on their stability under the influence of storage factors. Present study evaluated the stability of total phenolic content (TPC) and antioxidant activity together with individual phenolic constituents (hydroxychavicol, eugenol, isoeugenol and allylpyrocatechol 3,4-diacetate) present in dried Piper betle’s extract under different storage temperature of 5 and 25 C with and without light for a period of six months. Both light and temperature significantly influenced TPC and its corresponding antioxidant activity over time. More than 95% TPC and antioxidant activity was retained at 5 C in dark condition after 180 days of storage. Hydroxychavicol demonstrated the best stability with no degradation while eugenol and isoeugenol displayed moderate stability in low temperature (5 C) and dark conditions. 4-allyl-1,2-diacetoxybenzene was the only compound that underwent complete degradation. A new compound, 2,4-di-tert-butylphenol, was detected after five weeks of storage only in the extracts exposed to light. Both zero-order and first-order kinetic models were adopted to describe the degradation kinetics of the extract’s antioxidant activity. Zero-order displayed better fit with higher correlation coefficients (R2 = 0.9046) and the half-life was determined as 62 days for the optimised storage conditions (5 C in dark conditions).

Original languageEnglish
Article number484
JournalMolecules
Volume23
Issue number2
DOIs
Publication statusPublished - 23 Feb 2018

Keywords

  • Antioxidant capacity
  • Piper betle
  • Stability
  • Storage
  • Total phenolic content

ASJC Scopus subject areas

  • Organic Chemistry

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