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Medicinal Plants - International Journal of Phytomedicines and Related Industries
Year : 2021, Volume : 13, Issue : 4
First page : ( 558) Last page : ( 563)
Print ISSN : 0975-4261. Online ISSN : 0975-6892.
Article DOI : 10.5958/0975-6892.2021.00064.2

Assessment of antioxidant activity of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts from Phayao Province, Thailand

Jumpatong Kanlaya1, Bullen Jay2, Chaiwangsri Thida3, Kambooncho Sunsanee4, Lapinee Chaipat1*

1Department of ChemistrySchool of Science, University of Phayao, Phayao56000, Thailand

2Department of Earth Science and Engineering, Faculty of Engineering, Imperial College London, LondonSW7 2AZ, United Kingdom

3Department of Microbiology, School of Medical Science, University of Phayao, Phayao56000, Thailand

4Department of Industrial Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai50200, Thailand

*Corresponding author e-mail: chaipat.la@up.ac.th

Online Published on 06 January, 2022.


The dietary intake of foods containing high levels of antioxidants is important to prevent cancer and cardiovascular diseases, and to promote good health. This study presents the first evaluation of the Jerusalem artichoke (Helianthus tuberosus L.) grown in the province of Phayao, Thailand, as a functional food with high antioxidant activity. The extraction of antioxidants from dried samples using three different solvents was investigated (ethyl acetate, dichloromethane and ethanol). Extracts were analysed for their antioxidant activity using DPPH, ABTS and ferric reducing antioxidant power (FRAP) assays. The total phenolic contents in the plant were determined using the Folin-Ciocateu method. DPPH and ABTS assays indicated that ethyl acetate extract showed the highest antioxidant property, however the high phenolic content were recorded in ethanol extract. The preliminary results indicated that the tuber of Jerusalem artichoke (Helianthus tuberosus L.) has a great potential as neutraceutical, pharmaceutical and for cosmetic industries.



DPPH assay, ABTS assay, FRAP, Total phenolic content.


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