THE EFFECT OF SOXHLET AND
ULTRASONIC-ASSISTED EXTRACTION ON ANTIOXIDANT COMPONENTS AND ANTIOXIDANT PROPERTIES OF SELECTED SOUTH ALGERIAN RED POTATOES CULTIVARS
TOUHAMI LANEZ 1*, KHAOULA BEN HAOUA 1, 2 1. El Oued University, Valorization and Technology of Sahara Resources (VTRS) Laboratory, PO Box 789, 39000, El Oued, Algeria
2. Biskra University, Chemistry Department, PO Box 145, Biskra 07000, Biskra, Algeria
*Corresponding author: touhami-lanez@univ-eloued.dz
The present work aimed to study the effect of two different commonly applied extraction techniques for the evaluation of total phenolic contents (TPC), total flavonoid contents (TFC) and total antioxidant capacity (TAC) of fresh south Algerian red potatoes cultivars (Solanum tuberosum L). These techniques are namely Soxhlet extraction (SE) and ultrasonic-assisted extraction combines with maceration (UAE-M) for 5 min, 2 hours and 24 hours. A 40 kHz probe was used for the sonication at 3 different amplitudes (30 %, 50 %, and 70 %) with a mixture of ethanol/water at ratios of 70:30 and 100 % v/v as solvent. TPC and TFC obtained using SE are respectively 13.94 mg gallic acid equivalents (GAE) / g extract and 11.32 mg rutin equivalents (RE) / g extract, the amount of these contents is increased to 22.29 mg GAE / g extract and 85.93 mg RE / g extract using UAE-M with 100 % ethanol at amplitude 30 % and 24 hours maceration time. HPLC analysis of samples extract shows four contents with different concentration. In addition, all the results demonstrate a statistically significant with (p < 0.001). It should be noted that the use of UAE-M proved to be faster and more efficient process when compared to Soxhlet extraction.
