Food Research 2 (5) : (October 2018) Journal homepage:

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1 Food Reserh 2 (5) : (Otoer 2018) Journl homepge: Effets of different drying methods on the proximte omposition nd ntioxidnt tivities of Oimum silium leves Siti Mhirh, Y., *Ret, M.S. nd Antor, R.A. Food Tehnology Division, Shool of Industril Tehnology, Universiti Sins Mlysi, Minden, Gelugor , Penng, Mlysi Artile history: Reeived: 14 Mrh 2018 Reeived in revised form: 14 April 2018 Aepted: 27 April 2018 Aville Online: 17 My 2018 Keywords: Drying methods, Proximte nlysis, Antioxidnt tivities, Oimum silium DOI: Astrt Two different drying methods- freeze drying nd vuum oven drying were pplied to Oimum silium leves to determine the proximte omposition nd ntioxidnt tivities. The results were ompred to fresh leves of Oimum silium. Eh smple ws prepred for determintion in three different solvents- methnol, ethnol, nd wter hve een used. The totl phenoli ontent (TPC) nd totl flvonoid ontent (TFC) ssys showed lmost the sme vlues in the freeze-dried smple of methnol extrt s it exhiited the highest TPC nd TFC vlues ±1.24 mg glli id/g, 950±17.32 mg queretin/g wheres the wter extrt showed only 26.23±0.63 mg glli id/g nd ±56.86 mg queretin/g, respetively. On the ontrry, fresh smple with wter extrt displyed the lowest TPC nd TFC. In ddition, the perent inhiition of 1,1- diphenyl-2-2pirylhydrzyl (DPPH) free rdil-svenging ssy rnged from 6.09± 0.47% in fresh smple with wter extrt to 92.60±0.58% in freeze-dried smple with methnol extrt. The ferri reduing ntioxidnt power (FRAP) ssy vlues rnged from 7.62±1.09 µmol FeII/g in fresh smples with wter extrt to 1,160.95±15.80 µmol FeII/g in freeze-dried smple with methnol extrt. Both ssys showed the sme trend of result with the highest ntioxidnt tivity oserved in freeze-dried smple with methnol extrt nd the lowest from fresh smples with wter extrt. FULL PAPER 1. Introdution Oimum silium, or selsih y the lols, is one kind of her whih is widely found in Mlysi. It is usully onsumed s "ulm or s n ingredient in Mlysin dishes euse of its strong nd frgrnt rom. O. silium is n nnul her, whih grows in severl regions round the world, with more thn 150 speies of the genus Oimum (Nidu et l., 2016). Aording to Tewri et l. (2012), illnesses inluding ommon olds, hedhes, stomh disorders, inflmmtion, hert disese, vrious forms of poisoning, nd mlri ould e treted y Oimum fmily extrts, whih re used in Ayurvedi remedies. Selsih or sil te is good for treting dysentery, nuse nd fltulene, vomiting, onstiption, mentl ftigue, nd ough (Mrwt et l., 2011; Ch et l., 2015). It n ure toothhe, erhe, nd epistxis or noseleed when used with mphor (Ch et l., 2015). Selsih seeds re lso edile nd eome geltinous when exposed to wter. These seeds re normlly onsumed with flvored drink y the lols. Selsih seeds lso hve mediinl effets to tret fever given tht it n ool down ody *Corresponding uthor. Emil: ret@usm.my temperture. Aording to Ch et l. (2015), infused wter of selsih seeds n tret gonorrhe, hroni dirrhe, nd dysentery. Chemil spoilge ours when food produts undergo oxidtion. Spoilge ffets food nutritionl qulity, sfety, flvor, odor, nd pperne, i.e., olor nd texture (Antolovih et l., 2002). An exessive prodution of free rdils in orgnisms leds to mny helth prolems, suh s ging, ner, theroslerosis, dietes, stroke, nd inflmmtory disorders (Thort et l., 2013). Antolovih et l. (2002) stted tht ntioxidnts re generlly divided into two lsses, primry nd seondry ntioxidnts, respetively. This study ws onduted to ssess the effets of different extrtion nd drying methods on the ntioxidnt pity, totl phenoli nd flvonoids in O. silium leves. 2. Mterils nd methods 2.1 Smple olletion nd preprtion Fresh O. silium leves without ny physil dmge were olleted from Bukit Mertjm, Pulu / 2018 The Authors. Pulished y Rynnye Lyn Resoures

2 FULL PAPER 422 Siti Mhirh et l. / Food Reserh 2 (5) (2018) Pinng. The fresh leves were seprted from the plnt nd wshed under running tp wter followed y drying t room temperture for 5-6 hours to remove ll of the remining wter. The first th ws used s fresh smple for solvent extrtion. Another th ws dried using vuum oven (Binder Vuum-Oven, Germny) t 30 C for 4 dys. The third th ws dried using freeze dryer (Lono, New York) t -50 C for 3 dys. The initil weight of eh th of smples ws out 450 g of leves. After drying, the smples were then lended in norml grinder (Pnsoni MX-898M-LW) until fine nd sieved. The smples in powder form were seled in plsti g, kept in drk, irtight ontiner nd stored in freezer t -20 C. 2.2 Smple extrtion Extrtion of smple ws rried out ording to the method desried y Ret nd Li (2013). Approximtely, 1 g of fresh nd dried smples (freezedried nd vuum-oven dried) ws weighed into onil flsk, wrpped with luminium foil, nd 100 ml of 80% methnol ws dded. The mixture ws shken t 160 rpm nd 27 C in n Inutor shker (L Compnion, SI- 600R) for 24 h nd then entrifuge (Kuot Corportion, model 4000) for 30 min t 2500 rpm to otin ler extrt. The sme method ws repeted y using queous ethnol (80% v/v) nd distilled wter. 2.3 Proximte nlysis Proximte nlysis of the smples, whih inlude moisture ontent, sh, rude protein, ft, nd rude fier, ws determined ording to the methods set forth y the Assoition of Anlytil Chemist (AOAC) (2000). Perentge of rohydrte ontent ws determined y the following formul: % Crohydrte = 100 (moisture% sh + % ft + % protein + % fier ontent) 2.4 Determintion of totl phenoli ontent (TPC) Folin-Ciolteu (F-C) ssy ws used to determine totl phenoli ompound in smple with slight modifition whih followed the method y Alothmn et l. (2009). A 400 µl liquot of properly diluted smple extrt ws mixed with 2 ml (10 times pre-diluted) Folin Ciolteu's regent. After stnding for 5 min t room temperture, 1.6 ml of (7.5% w/v) sodium ronte solution ws dded. The solutions were mixed nd llowed to stnd for 1 h t room temperture. The sorne ws mesured t 765 nm using UV-visile spetrophotometer (Shimdzu, UVmini-1240). A lirtion urve ws prepred using stndrd solution of glli id t 20, 40, 60, 80, 100 mg/l onentrtion. Results were expressed s mg glli id/g smple. 2.5 Determintion of totl flvonoid ontent (TFC) Totl flvonoid ontent ws determined y using olorimetri ssy followed y Kmtekr et l. (2014). Aout 1 ml of properly diluted smple extrt ws mixed with 4 ml of distilled wter. Then, 0.3 ml of (5% w/v) NNO 2 ws dded. After 5 min, 0.3 ml of (10% w/ v) AlCl 3 ws dded. At 6 min, 2 ml of 1 M solution of NOH were dded. After tht, the volume ws mde up to 10 ml, immeditely y the ddition of 2.4 ml of distilled wter. The mixture ws shken vigorously nd the sorne of the mixture ws red t 510 nm y using UV-visile spetrophotometer (Shimdzu, UVmini -1240). A lirtion urve ws prepred using stndrd solution of queretin The results were lso expressed on fresh weight sis s mg queretin/g smple ,1-diphenyl-2-2pirylhydrzyl (DPPH) free rdil svenging ssy This method ws done y followed Trt et l. (2007) method with slight modifition. Stok DPPH solution ws prepred fresh y mixing DPPH into methnol t onentrtion of 100 µmole/l. Approximtely, 1 ml of smple extrt from solvent extrtion ws mixed with 6 ml of DPPH solution. The mixture ws vortexed for 1 minute nd kept in drk for 30 minutes. Asorne ws red t 517 nm of wvelength using UV-Vis Spetrophotometer (Shimdzu, UVmini-1240) ginst lnk of methnol. The result otined ws lulted nd expressed in the terms of % DPPH free rdil svenging tivity y using the formul tht ws stted elow. % Inhiition = [( A ontrol A smple ) / A ontrol ] x 100 % 2.7 Ferri reduing ntioxidnt power (FRAP) ssy FRAP ssy ws performed ording to method desried y Benzie nd Strin (1996). FRAP regent ws prepred fresh y mixing 300 mm sodium ette uffer (ph 3.6) with 10 mm 2,4,6-tris (1-pyridyl)-5- trizine (TPTZ) solution in 40 mm HCl nd 20 mm FeCl 3.6H 2 O in volume rtio 10:1:1. Next, smll mount of properly diluted smple with 200 µl volume ws mixed with 3 ml of FRAP regent. The mixture ws then inuted in wter th t 37 o C for 30 minutes. The sorne ws red t 593 nm with UV-Vis spetrophotometer (Shimdzu, UVmini-1240) ginst lnk. A lirtion urve ws prepred y using n queous solution of ferrous sulphte FeSO 4..7H 2 O (200, 400, 600, 800 µm). FRAP vlues were expressed on fresh weight sis s miromoles of ferrous equivlent Fe (II) per grm of smple The Authors. Pulished y Rynnye Lyn Resoures

3 2.8 Sttistil nlysis Results were reported s mens ± stndrd devition (SD) for triplite determintions. Anlysis of vrine (two-wy ANOVA) nd the signifint differene etween men vlues ws determined y using Dunn test t level of signifine of P<0.05. Sttistil nlyses were onduted y using SPSS 23.0 (SPSS for Window, 2007, SPSS In., Chigo, USA). 3. Results nd disussion 3.1 Proximte nlysis Proximte nlysis ws performed y using fresh, freeze-dried, nd vuum oven-dried smples. The determined prmeters were moisture, sh, rude protein, rude ft, rude fier, nd totl rohydrte ontent. One of the most importnt prmeters onsidered during storge of dried rw herl is moisture (Rzk et l., 2014). The moisture ontents of fresh, freeze-dried, nd vuum oven-dried smples were 86.90±0.09%, 7.99±0.08%, nd 6.83±0.11%, respetively (p<0.05) (Tle 1). High moisture ontent in fresh smple dereses the qulity of stored smples euse the wter ontent in hers my possily use miroil growth (Sospedr et l., 2010). Freeze dried nd vuum ovendried smple results showed tht the low moisture ontent ws less thn 10%. The low moisture ontent of food produt mens long shelf life (Ojo et l., 2014). Aording to Agoreyo et l. (2011), the low moisture ontent dereses the perishility nd inreses the vlue nd shelf life of the food. Tle 1. Proximte omposition in leves of O. silium Leves of O. silium Smples Freeze Vuumoven Dried Fresh Dried Moisture (%) 86.90± ± ±0.11 Ash (%) 2.08 ± ± ±0.29 Protein (%) 3.22± ± ±0.63 Ft (%) 4.85± ± ±0.40 Crude Fire (%) 7.98± ± ±0.18 Crohydrte (%) 5.03± ± ±0.51 Vlues re mens ± SD (n=3). For eh row, vlues followed y the different letter re signifintly differene t (P<0.05) The sh ontent in fresh smples ws lower (2.08±0.12%) thn those of freeze-dried (12.83±0.05%) nd vuum oven-dried smples (15.05±0.29%). The sh ontent ws signifintly different mong the three groups (P<0.05). Vuum oven-dried smples otined the highest sh ontent mong the smples. In ddition, the smples showed signifint inrese in sh ontent Siti Mhirh et l. / Food Reserh 2 (5) (2018) fter drying due to wter removl, therey inresing the nutrient onentrtion (Morris et l., 2004). Moreover, the inresed sh ontent fter drying n lso e explined y the low voltility of minerls, whih re not destroyed y heting. The sh ontent represents the totl mount of minerls present in food (Agoreyo et l., 2011). Furthermore, the protein ontents in freeze-dried nd vuum oven-dried smples were 18.72±0.83% nd 18.60±0.63%, respetively. No signifint differene ws oserved etween these two smples (P>0.05). Ojo et l. (2014) lso studied the protein ontent in different types of drying nd deteted no signifint differene etween sun-dried nd solr-dried nd fortified fufu flour. This result showed tht the protein ontent in Oimum silium is remrkly retined using these two drying methods (Ojo et l., 2014). Nevertheless, signifint differene ws oserved etween fresh nd dried smples (P<0.05). Fresh smples otined the lest protein ontent mong the three smples (3.22±0.03%). This result n e explined y high wter ontent in the food mtrix, whih deresed the nutrient onentrtion (Morris et l., 2004) The ft ontents in fresh, freeze-dried, nd vuum oven-dried smples were 4.85±1.22%, 5.30±0.20%, nd 5.86±0.40%, respetively. No signifint differene (P>0.05) ws oserved etween freeze- nd vuumoven dried smples; on the ontrry, signifint differene ws deteted etween fresh smples nd the freeze- nd vuum-oven dried smples. The ft ontent in food mtrix n e relted to the oxidtive rnidity, whih my ffet the storge life of food (Ojo et l., 2014). Humn dietry fier omes from plnt soures, suh s fruits, vegetles, nd seeds. Crude fier is mesure of ellulose, hemiellulose, nd lignin (Ogunlkin et l., 2012). A signifint differene in rude fier ontent (P<0.05) ws oserved mong fresh smple (7.98±0.49%), vuum oven-dried smple (9.89±0.18%), nd freeze-dried smple (8.36±0.32%), with the fresh smple ontining the lowest fier ontent, nd vuum-oven smple showed the highest fier ontent. Agunide et l. (2015) reorded 10% of the rude fier in sil in their study; this result is lose to the vlue otined in the urrent study (<10%). Crude fier enefits people y iding in peristlsis movement of foods, helping in owel movement, lowering lood holesterol, nd reduing the risk of olon ner (Ojo et l., 2014) 3.2 Totl phenoli ontent (TPC) Tle 2 shows tht the highest TPC ws reorded in freeze-dried smples with methnol extrt (54.46±1.24 mg glli id/g), freeze-dried smples in ethnol FULL PAPER 2018 The Authors. Pulished y Rynnye Lyn Resoures

4 FULL PAPER 424 Siti Mhirh et l. / Food Reserh 2 (5) (2018) (45.40±1.01 mg glli id/g), vuum-dried smples with methnol extrt (38.26±1.65 mg glli id/g), vuum oven-dried smples with ethnol extrt (32.68±0.06 mg glli id/g), freeze-dried smples with wter extrt (26.23±0.63 mg glli id/g), vuum oven-dried smples with wter extrt (21.67±1.19 mg glli id/g), fresh smples with methnol extrt (3.84±0.33 mg glli id/g), fresh smples with wter extrt (3.41±0.77 mg glli id/g), nd fresh smples with ethnol extrt (2.61±0.33 mg glli id/g) sequentilly. In generl, the results showed signifint differene (P<0.05) mong the fresh, vuum-oven, nd freeze-dried smples nd mong the three types of extrtion solvents, suh s 80% methnol, 80% ethnol, nd wter. However, no signifint differene (P>0.05) ws oserved mong fresh smples for ll three different types of solvents. Tle 2. Totl phenoli ontent (mg glli id/g) of the smples y using different extrtion solvent nd drying method Types of Solvent Methnol Ethnol Wter Fresh 3.84± ± ±0.77 Drying Method Vuum Oven Drying 38.26± ± ±1.19 Freeze Drying 54.46± ± ±0.63 Vlues (men±sd) re verge of three smples, nlyzed individully in triplite, different letter in supersript letters within the sme row indite signifint (P<0.05) differenes of mens within the drying method; different letter in susript letters within the sme olumn indite signifint (P<0.05) differenes of mens within the solvents. Antioxidnt tivity in most plnts is minly due to the TPC euse it ts s the min ontriutor to ntioxidnt tivity in hers (Škerget et l., 2005). The highest TPC ws reorded in freeze-dried smples. Freeze drying produes rispier produt thn tht of hot ir drying (Pn et l., 2008). In the urrent study, freeze drying produts lso produed rispier texture thn those of vuum-oven drying produts. The rispy texture my indite the rittleness of the lef tissues, whih my result in rpid ell wll rekdown during milling nd homogeniztion steps of the extrtion proedure. These roken ell wlls n relese mny phenoli ompounds into the solvent (Hossin et l. 2010). Dort et l. (2012) onluded tht drying helps relese lrge perentge of ound phytohemil, tht is, phenoli ompounds, from the ellulr struture, whih mde them onsiderly essile during solvent extrtion. Fresh smples exhiited lower result thn tht of dried smples. This result reveled tht the smples re lrgely prone to internl nd externl stresses, suh s enzymti degrdtion nd oxidtion y tmospheri oxygen, respetively (Hossin et l., 2010). Dilution effets my e the reson for the low ntioxidnt tivity, TPC, nd totl flvonoid ontent (TFC) of ompounds. This low performne ws ttriuted tht the enzymes in fresh leves were still tive, nd they n led to enzymti degrdtion (Ret nd Lin, 2015). High moisture ontent in fresh smples n e n inditor of high wter tivity. Enzymti tivity n only e inhiited t ertin point of wter tivity. 3.3 Totl flvonoid ontent Results showed tht the highest totl flvonoid ontents mong the smples were oserved in freezedried smples with methnol extrt (950±17.32 mg queretin/g), freeze-dried smples with ethnol extrt (743.33±72.34 mg queretin/g), vuum oven-dried smples with ethnol extrt (613.33±5.77 mg queretin/ g), vuum oven-dried smples with methnol extrt (600±37.86 mg queretin/g), freeze-dried smples with wter extrt (543.33±56.86 mg queretin/g), fresh smples with methnol (506.67±68.07 mg queretin/g), fresh smples with ethnol (483.33±11.55 mg queretin/ g), vuum-oven dried smples with wter extrt (286.67±60.28 mg queretin/g), nd fresh smples with wter extrt (140±36.06 mg queretin/g) sequentilly (Tle 3). TFC ssys resulted in lmost the sme trend s ntioxidnt tivity ssys (DPPH nd FRAP). This similrity n e explined y tht flvonoids possess free rdil svenging potentil nd ntioxidnt pity (Nidu et l., 2016). Aording to Kumr nd Pndey (2013), lrge group of polyphenoli ompounds onsisted of flvonoids with enzo-γ- Tle 3. Totl flvonoid ontent (mg queretin/g) of the smples y using different extrtion solvent nd drying method Types of Solvent Drying Method Fresh Vuum Oven Drying Freeze Drying Methnol ± ± ±17.32 Ethnol ± ± ±72.34 Wter ± ± ±56.86 Vlues (men±sd) re verge of three smples, nlyzed individully in triplite, different letter in supersript letters within the sme row indite signifint (P<0.05) differenes of mens within the drying method; different letter in susript letters within the sme olumn indite signifint (P<0.05) differenes of mens within the solvents The Authors. Pulished y Rynnye Lyn Resoures

5 Siti Mhirh et l. / Food Reserh 2 (5) (2018) pyrone struture re widely present in plnts. High ntioxidnt tivity in green lefy vegetles is prtilly due to the presene of flvonoids (Hue et l., 2012). The onsumption of flvonol, tht is, queretin, whih is rih in onions nd/or pples, redues the risk of prostte, lung, stomh, nd rest ner (Kumr nd Pndey, 2013). TPC nd TFC ssy results showed lmost the sme trend, with the freeze-dried smple with methnol extrt exhiiting the highest TPC nd TFC; y ontrst, fresh smple with wter extrt displyed the lowest TPC nd TFC. Flvonoid is the lrgest group of plnt phenols. Do et l. (2014) demonstrted strong orreltion (0.923) etween polyphenoli ontents (TPC nd TFC) in Limnophil romti plnt. This study supported the result tht flvonoid is the mjor ompound found in the phenoli group. The signifint inrese (P<0.05) in flvonoid ontent in fresh, freeze-dried, nd vuum oven-dried smples my e ttriuted to the formtion of mny flvonoid ompounds due to the response to moisture loss during drying (Ret nd Li, 2013). 3.4 Antioxidnt tivity ssys (DPPH nd FRAP) The perent inhiition of DPPH rdil reflets the ntioxidnt tivity of the extrts (Alothmn et l., 2009). The perent inhiition vlues of DPPH nd FRAP showed reltively wide vrition mong the drying smples nd solvent types. In ddition, the perent inhiition of DPPH rnged from 6.09±0.47% in fresh smple with wter extrt to 92.60±0.58% in freeze -dried smple with methnol extrt (Tle 4). The FRAP vlues rnged from 7.62±1.09 µmol FeII/g in fresh smples with wter extrt to 1,160.95±15.80 µmol FeII/g in freeze-dried smple with methnol extrt (Tle 5). Both ssys showed the sme trend of result with the highest ntioxidnt tivity oserved in freezedried smple with methnol extrt nd the lowest from fresh smples with wter extrt. In generl, signifint differene (P<0.05) ws oserved mong the fresh, vuum oven-dried, nd freeze-dried smples nd mong the three types of solvent. However, no signifint differene (P>0.05) ws oserved mong fresh smples exposed to three different types of solvent. Types of Solvent Methnol Ethnol Wter Tle 4. DPPH inhiitions (%) of the smples y using different extrtion solvent nd drying method Types of Solvent Methnol Ethnol Wter Fresh 9.10± ± ±0.47 Drying Method Vuum- Oven Drying 66.96± ± ±0.28 Freeze Drying 92.60± ± ±0.19 Vlues (men±sd) re verge of three smples, nlyzed individully in triplite, different letter in supersript letters within the sme row indite signifint (P<0.05) differenes of mens within the drying method; different letter in susript letters within the sme olumn indite signifint (P<0.05) differenes of mens within the solvents. Veronezi et l. (2014) reported 31% of ntioxidnt tivity of sil y using DPPH ssy. Additionlly, 73.75% of DPPH inhiition in Thi sil ws reported y Nidu et l. (2016). Both of these previous results re in the rnge of the urrent study finding. Nonetheless, the vlue of perentge of inhiition vries in eh study due to severl ftors, suh s temperture, ph, durtion during storge, nd type of solvent used (Arshhi nd Urooj, 2007). Freeze-dried smples showed the highest ntioxidnt tivities for oth FRAP nd DPPH ssys. The sme finding ws reported y Wong et l. (2010); they indited tht freeze-dried smples of Alpini speies leves n preserve ntioxidnt properties. Freeze-drying smple of leves nd erries of Cyrti trifoli or lkom lso yields the highest ntioxidnt tivity mong vuum-oven dried smples (Ret nd Lin, 2015). The high ntioxidnt tivity in freeze-drying method my e due to onsiderly low temperture ( 50 C) during moisture removl. Suh low temperture during the drying proess results in the onstrined enzymti degrdtion of ntioxidnt ompounds (Wong et l., 2010). However, the ntioxidnt tivity of vuum-oven dried smple ws signifintly lower thn tht of freeze-dried smples, ut the vlue ws still in high rnge. The lower ntioxidnt tivity in vuum oven-dried smple thn tht of freeze-dried smples my e due to the therml drying, where fresh smples were dried t 30 C for 4 dys ompred with those freezedried t 50 C for 3 dys. The long durtion of drying Tle 5. Ferri-reduing power (µmol FeII/g) of the smples y using different extrtion solvent nd drying method Drying Method Fresh Vuum-Oven Drying Freeze Drying 14.74± ± ± ± ± ± ± ± ±11.71 Vlues (men±sd) re verge of three smples, nlyzed individully in triplite, different letter in supersript letters within the sme row indite signifint (P<0.05) differenes of mens within the drying method; different letter in susript letters within the sme olumn indite signifint (P<0.05) differenes of mens within the solvents. FULL PAPER 2018 The Authors. Pulished y Rynnye Lyn Resoures

6 FULL PAPER 426 Siti Mhirh et l. / Food Reserh 2 (5) (2018) proess under therml environment my led to the degrdtion of ntioxidnts, suh s totl phenols, therey ffeting their ntioxidnt tivity (Medini et l., 2014). Moreover, freeze drying nd vuum oven drying rried out under vuumed environment, tht is, without oxygen, help retrd the potentil oxidtion; onsequently, ntioxidnt ompounds re preserved (Leusink et l., 2010). Solvent extrtion proess plys vitl role in isolting trget ompounds, suh s polyphenol. The solvent hrteristis, suh s polrity, ph, temperture, nd onentrtion, re key ftors ffeting the soluility of phenoli ompounds in the solvent (Trt et l., 2007). In the present study, queous methnol solvent ws onsidered the most suitle solvent for extrting phenoli ompounds. Ethnol extrt lso showed good ntioxidnt tivity, whih ws still signifintly different (P<0.05) from tht of the queous methnol extrt. These results re in good greement with the results of previous study, where methnol solvent extrt produes the highest mount of totl phenols in mulerry (Arshhi nd Urooj, 2007). Although wter displyed higher PI thn those of ethnol nd methnol, it ws the wekest extrtion solvent mong the three euse of low results in ntioxidnt tivity ssys. Wter or pure ethnol nd methnol exhiit low effiieny in extrting polyphenol ompounds (Brhmi et l., 2012). This finding n e explined y tht wter extrtion only possesses single solvent ompred with queous methnol nd ethnol, whih onsist of two types of solvents. Given the inorportion of two types of solvents or more, the solvent system n extrt phenoli sustnes from low, medium, or high polrity (Spigno et l., 2007). Solvent polrity n lso e inresed y inresing the wter proportion. In ddition, wter n use swelling of plnt mteril, therey inresing the penetrtion ility of solvent into the solid mtrix nd the extrtility of phenoli ompound (Brhmi et l., 2012). 4. Conlusion The totl phenoli ontent (TPC) nd totl flvonoid ontent (TFC) ssys showed lmost the sme vlues in the freeze-dried smple of methnol extrt s it exhiited the highest TPC nd TFC vlues- wheres the wter extrt showed only 26.23±0.63 mg glli id/g nd ±56.86 mg queretin/g, respetively. On the ontrry, fresh smple with wter extrt displyed the lowest TPC nd TFC. Both FRAP nd DPPH ssys showed the sme trend of result with the highest ntioxidnt tivity oserved in freeze-dried smple with methnol extrt nd the lowest from fresh smples with wter extrt. Conflit of interest We delre tht we hve no onflit of interest. Aknowledgment The reserh work is supported y Food Tehnology Division, Shool of Industril Tehnology, Universiti Sins Mlysi. Referenes Agoreyo, B.O., Akpiroroh, O., Orukpe, O.A., Osweren, O.R. nd Owor, C.N. (2011). The effets of vrious drying methods on the nutritionl omposition of Mus prdisi, Diosore rotundt nd Colosi esulent. Asin Journl of Biohemistry, 6 (6), j Agunide, S.O., Ojezele, M.O. nd Alo, O.O. (2015). Evlution of the nutritionl, phytohemil ompositions nd likely mediinl enefits of Vernomi mygdlin, Tlinum tringulre nd Oimum silium lefy-vegetles. Advnes in Biologil Reserh, 9(3), Alothmn, M., Bht, R. nd Krim, A. (2009). UV Rdition-Indued Chngest of Antioxidnt Cpity of Fresh-Cut Tropil Fruits. Innovtive Food Siene nd Emerging Tehnology, 10(4), doi.org/ /j.ifset Alothmn, M., Bht, R. nd Krim, A.A. (2009). Antioxidnt pity nd phenoli ontent of seleted tropil fruits from Mlysi, extrted with different solvents. Food Chemistry, 115(3), doi.org/ /j.foodhem Antolovih, M., Prenzler, P.D., Ptslides, E., MDonld, S. nd Rords, K. (2002). Methods for testing ntioxidnt tivity. Anlyst, 127(1), doi.org/ /009171p Arshhi, D.S. nd Urooj, A. (2007). Antioxidnt properties of vrious solvent extrts of mulerry (Morus indi L.) leves. Food Chemistry, 102(4), j.foodhem Benzie, I.F. nd Strin, J.J. (1996). The ferri reduing ility of plsm (FRAP) s mesure of ntioxidnt power : the FRAP ssy. Anlytil Biohemistry, 239(1), j.foodhem Brhmi, F., Mdni, K., Dhmoune, F., Rhmni, T., Bous, K., Oukmnou, S. nd Chine, M. (2012). Optimiztion of Solvent Extrtion Of Antioxidnts 2018 The Authors. Pulished y Rynnye Lyn Resoures

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8 FULL PAPER 428 Siti Mhirh et l. / Food Reserh 2 (5) (2018) Foods for Humn Nutrition, 65(4), doi.org/ /s Spigno, G., Trmelli, L. nd De Fveri, D.M. (2007). Effets of extrtion time, temperture nd solvent on onentrtion nd ntioxidnt tivity of grpe mr phenolis. Journl of Food Engineering, 81(1), Trt, J., Kevers, C., Sipel, A., Pinemil, J., Defrigne, J.O. nd Dommes, J. (2007). Optimistion of Extrtion of Phenolis nd Antioxidnts from Blk Currnt Leves nd Buds nd of Stility During Storge. Food Chemistry, 105(3), doi.org/ /j.foodhem Tewri, D., Sh, A.N., Pndey, H.K. nd Meen, H.S. (2012). A Review on Phytoonstituents of Oimum (Tulsi). Interntionl Journl of Ayurvedi Mediine, 3(1), 1-9 Thort, I.D., Jgtp, D.D., Mohptr, D., Joshi, D.C., Sutr, R.F. nd Kpdi, S.S. (2013). Antioxidnts, Their Properties, Uses in Food Produts nd Their Legl Implitions. Interntionl Journl of Food Studies, 2(1), ijfs/ Veronezi, C.M., Cost, T. nd Jorge, N. (2014). Bsil (Oimum silium L.) s Nturl Antioxidnt. Journl of Food Proessing nd Preservtion, 38(1), Wong, S.K., Wong, L.F., Lim, Y.Y. nd Chn, E.W.C. (2010). Effets of drying tretments on the ntioxidnt properties of leves nd tes of Alpini speies. Journl of Tropil Mediinl Plnts, 11(2), The Authors. Pulished y Rynnye Lyn Resoures