Oszmiański, J., Kolniak-Ostek, J. and Wojdylo, A. (2014) Characterization of Phenolic Compounds and Antioxidant Activity of Solanum scabrum and Solanum burbankii Berries. Journal of Agricultural and Food Chemistry, 62, 1512-1519.
https://doi.org/10.1021/jf4045233

has been cited by the following article:

• TITLE: Optimizing Extraction of Phenolics and Flavonoids from Solanum ferox Fruit

  AUTHORS: Zuraida Ab Rahman, Mohd Waznul Adly Mohd Zaidan, Ayu Nazreena Othman, Muhamad Aizuddin Ahmad, Sanimah Simoh, Muhammad Aiman Haiqal Ismail

  KEYWORDS: Phenolics, Flavonoid, Solanum ferox

  JOURNAL NAME: Natural Science, Vol.11 No.4, April 19, 2019

  ABSTRACT: Various phenolic and flavonoid compounds that are secondary plant metabolites are known to contribute to physiological wellbeing. Extraction efficiency of such compounds from plant sources is dependent on the extraction solvent type and composition, and its pH. In this study, different extraction variables were examined: heating time (20 to 180 min), temperature (60°C, 75°C and 90°C) and pH (2.5, 3.0, 4.0, 5.0, 6.0 and 7.0). Hot water was used in the extraction of dry samples. For phenolics, the most efficient extraction was by using water at 60°C for 180 min, whereby 5.95 mg GA equivalent/dry extract was achieved. The most efficient extraction of flavonoids was achieved with water at 60°C for 150 min, whereby 43 μg Quercetin equivalent/dry extract was obtained. Adjusting the solvent to pH 2.5 increased the yield to 45.3 μg Quercetin equivalent/dry extract.