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Online Journal of Veterinary Research©
Volume 23 (4):268-277, 2019.
Phenol, tannin and antioxidant content in figs and olives extracted
by pressurized hot water, alcohol and hexane.
Entisar Hameed Ali Al-Abdeli and Hanaa Abdulateef.
University of Anbar, College of Education for Women, Anbar, Iraq.
Ali Al_Abdeli EH, Abdulateef H., Phenol, tannin and antioxidant content in figs and olives extracted by pressurized hot water, alcohol and hexane, Onl J Vet Res., 23 (4):268-277, 2019. We compare pressurized hot water extraction (PHWE) with alcoholic and hexane soxhlet extraction for phenols, tannin and antioxidants in fig fruit and olive extracts. By alcohol soxlet extraction we found phenol concentrations in fig powder of 462 mg/kg, by PHWE 373 and by hexane soxlet 217mg/100ml. For olive extract phenols were 584, 1273 and 140 mg/100ml. Tannin content in Fig extracts were 5661, 4908 and 3747 and olive extracts, 9383, 6683 and 5784mg/100ml. We found no difference in 2,2Diphenyl-2Picrydrazil radical by any extraction method from fig or olive extracts. Antioxidant activity appeared similar as well. PWEH extraction compared well with other solvent extraction methods by limiting use of organic solvents and non-extraction of cellulose, chlorophyll or other non-relevant substances.
Key-Words: Phenols, tannins, antioxidants, figs, olives, extraction, water, hexane, alcohol.