Article · Volume 4, Issue 2 · pp. 8–12

Phenolic compounds from kenaf (Hibiscus cannabinus L.) seeds by ultrasound-assisted extraction

Yu Hua Wong¹, Joo Sheng Beh¹, Chin Ping Tan², Kamariah Long³, Kar Lin Nyam¹

¹Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, MALAYSIA.
²Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, MALAYSIA.
³Biotechnology Research Center, Malaysian Agricultural Research & Development Institute, 50774 Kuala Lumpur, MALAYSIA.

Abstract

Introduction: There is great interest in the replacement of synthetic antioxidants with natural sources, especially from plant materials. Kenaf seed potentially contained phenolic compounds.Materials and Methods: Kenaf seed extract (KSE) was extracted by ultrasonic-assisted extraction. Then, the purification was carried out using silica gel column chromatography. Finally, the phenolic compounds were determined by high-performance liquid chromatography.Result: There were 11 phenolic acids identified from the purified KSE, which were identified as sinapic acid (3563.67 mg/100 g), ferulic acid (2085.55 mg/100 g), catechin hydrate (1189.02 mg/100 g), tannic acid (1032.24 mg/100 g), naringin (385.75 mg/100 g), 4-hydroxybenzoic acid (382.51 mg/100 g), gallic acid (380.18 mg/100 g), 4-hydroxybenzaldehyde (372.00 mg/100 g), protocatehuic acid (207.04 mg/100 g), syringic acid (189.13 mg/100 g), and cinnamic acid (85.51 mg/100 g).Conclusion: The KSE was found to exhibit an antioxidant capability, and it is potentially suitable to be used as an alternative source of antioxidants.

Keywords: Antioxidant; chromatography; kenaf; phenolic; purification

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