Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice

The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were within the ranges 20.0–37.9 mmol/L, 1510–2550 and 350.0–633.5 mg/L, respectively. The main anthocyanin compound in sour cherry juice was cyanidin-3-glucosylrutinoside at concentrations between 140.3 and 320.9 mg/L. Cyanidin-3-glucosylrutinoside was followed by cyanidin-3-rutinoside within a concentration range of 25.5–85.5 mg/L. Cyanidin-3-sophoroside and cyanidin-3-glucoside contents were relatively low (2.6–21.5 and 2.0–9.9 mg/L). Anthocyanin capacity and total polyphenol content were fairly well correlated (r = 0.742, p < 0.01), whereas the correlation between antioxidant capacity and monomeric anthocyanin content was insignificant (r = 0.423, p > 0.05). The correlation between antioxidant capacity – cya-3-glucosylrutinoside (r = 0.606, p < 0.01) and antioxidant capacity – cya-3-rutinoside (r = 0.628, p < 0.01) was significant.     

Phytochemical composition and thermal stability of two commercial açai species, Euterpe oleracea and Euterpe precatoria

Açai fruit are native to the Amazon region of South America and two predominant species are commercially exported as fruit pulps for use in food and beverage applications. Detailed characterisation of the polyphenolic compounds present in the de-seeded fruits of Euterpe oleracea and Euterpe precatoria species were conducted by HPLC–ESI–MSⁿ analyses and their thermal stability and overall influence on antioxidant capacity were determined. Anthocyanins were the predominant polyphenolics in both E. oleracea (2247 ± 23 mg/kg) and E. precatoria (3,458 ± 16 mg/kg) species, and accounted for nearly 90% of the trolox equivalent antioxidant capacity in both E. oleracea (87.4 ± 4.4 μmol TE/g) and E. precatoria (114 ± 6.9 μmol TE/g) fruits. Various flavones, including homoorientin, orientin, taxifolin deoxyhexose and isovitexin; various flavanol derivatives, including (+)-catechin, (−)-epicatechin, procyanidin dimers and trimers, and phenolic acids, including protocatechuic, p-hydroxybenzoic, vanillic, syringic and ferulic acids, were also present in both species. Thermal stability of these compounds was evaluated, following a thermal holding cycle (80 °C for up to 60 min) in the presence and absence of oxygen. Both species experienced only minor changes (<5%) in non-anthocyanin polyphenolic contents during all thermal processes whereas 34 ± 2.3% of anthocyanins in E. oleracea and 10.3 ± 1.1% of anthocyanins in E. precatoria were lost under these conditions, regardless of the presence of oxygen. Proportional decreases (10–25%) in antioxidant capacity accompanied the anthocyanin changes. Results suggest that both açai species are characterised by similar polyphenolic profiles, comparable antioxidant capacities, yet only moderate phytochemical stability during heating.     

Organic acids,antioxidant capacity,phenolic content and lipid characterisation of Georgia-grown underutilized fruit crops

Four underutilized Georgia-grown fruit crops, namely loquat (Eriobotrya japonica), mayhaw (Crataegus sp.), fig (Ficus carica), and pawpaw (Asimina triloba), and their leaves were analysed for total polyphenols by Folin–Ciocalteau method, and antioxidant capacity by ferric-reducing antioxidant power (FRAP) and Trolox-equivalent antioxidant capacity (TEAC) assays. Organic acids and phenolic compounds were identified by RP-HPLC. For lipid profile, fruits were separated into two fractions – seed and fruit (i.e., without seed); lipid was extracted using the Folch method and analysed for fatty acids, phytosterols, tocopherols, and phospholipids. The major organic acid identified in all samples was malic acid (177–1918 mg/100 g FW). The predominant phenolic acids in all the fruits were gallic (1.5–6.4 mg/100 g FW) and ellagic (0.2–33.8 mg/100 g FW), and the most abundant flavonoid was catechin (12.2–37.8 mg/100 g FW). Total lipid content varied from 0.1% in mayhaw fruit to 21.5% in pawpaw seed. Linoleic acid was the predominant fatty acid in all of the samples (28.2–55.7%).     

A novel approach of LED light radiation improves the antioxidant activity of pea seedlings

Influence of light-emitting diode (LED) light on antioxidant activity of radiated pea seedlings was first studied using red (625–630 nm) and blue (465–470 nm) LED lights as light sources in an attempt to determine and compare the changes in chlorophyll and β-carotene contents, and Trolox equivalent antioxidant capacity (TEAC, μM). After radiation for 96 h, comparing to white light group, red light radiated seedlings displayed significant (p < 0.05) increases in stem length and leaf area, while blue light radiation significantly (p < 0.05) increased the stem length and seedling weight. Chlorophyll in leaves increased rapidly when seedlings were radiated by blue light but no significant (p > 0.05) difference was observed among light radiated seedlings after 96-h cultivation. β-Carotene content of LED radiated leaves was significantly (p < 0.05) higher in red light (54.47 ± 2.35 μg/g) group than in the others. TEAC value of ethanol and acetone extracts (50 mg/mL) of 240 pieces of red light radiated seedlings cultured for 96 h reached 106.48 and 81.68 μM, respectively, were higher than the other treatments. In conclusion, the contribution of red light to significant β-carotene expression and antioxidant activity for nutrition and health benefits and blue light to seedling weight and chlorophyll induction of radiated pea seedlings are emphasized.     

Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics

Phenolic constituents of six barley varieties, namely Falcon, AC Metcalfe, Tyto, Tercel, Phoenix and Peregrine were separated into free, soluble conjugate and insoluble-bound fractions. Soluble conjugates and insoluble-bound phenolics were extracted into diethyl ether after consecutive alkaline hydrolysis for 4 h. Total phenolic content of each of the three fractions was determined by using Folin–Ciocalteau method. Total antioxidant capacity of the phenolic fractions was determined by trolox equivalent antioxidant capacity (TEAC) assay. The extracts were evaluated for their efficacy in scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. Oxygen radical scavenging capacity (ORAC_FL) of the extracts was determined using a fluorometric assay. Effectiveness of phenolic extracts in inhibiting oxidation of human LDL cholesterol and radical-induced supercoiled DNA breakage was also evaluated. The contribution of insoluble-bound phenolics toward total phenolic content was significantly (p < 0.05) higher than the soluble phenolics for all barley extracts tested. The ratio of soluble to insoluble phenolics ranged from 1:27 to 1:35. TEAC and ORAC values and DPPH radical scavenging capacity of the insoluble phenolic fraction were significantly (p < 0.05) higher than those of their insoluble counterparts. A similar trend was observed against inhibition of LDL cholesterol oxidation and radical-induced DNA breakage.     

Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region

The polyphenolic compound content has been determined in 15 Amazonian plant species (leaves, bark, stems, fruits, and seeds) used in folk medicine, using two complementary spectrophotometric methods. In addition, the antioxidant activity of the corresponding plant extracts has been determined by TEAC (trolox equivalent antioxidant capacity) and ORAC_Fluorescein (oxygen radical antioxidant capacity using fluorescein as fluorescent probe) assays to identify naturally-rich sources of antioxidants. The plants under investigation showed a great range of TEAC (1.0 up to 347.1 μmol of trolox equiv./g) and ORAC (6.7 up to 1396.4 μmol of trolox equiv./g) values. These values were highly correlated to the concentration in total phenolics obtained by the Folin–Ciocalteau procedure (TEAC: r² = 0.88, n = 65; ORAC: r² = 0.70, n = 62), and in total flavanoids, quantified using the chromogen reagent p-dimethylaminocinnamaldehyde (TEAC: r² = 0.75, n = 54; ORAC: r² = 0.74, n = 51). The high antioxidant capacities found in leaves and bark of Byrsonima crassifolia, Inga edulis, Davilla kunthii and Cecropia palmata and also their great biomasses in the forest should stimulate further studies regarding the characterization, purification and concentration of their phenolic compounds.     

Antioxidant properties of methanolic extracts from Antrodia camphorata with various doses of γ-irradiation

The mycelia of Antrodia camphorata (Chang & Chou) Wu, Ryvarden & Chang were irradiated with gamma rays at doses of 2.5, 5, 10, 15 and 20 kGy and the antioxidant properties of the methanolic extracts were studied. At 2.5 mg/ml, antioxidant activities of methanolic extracts from 10 to 20 kGy-irradiated mycelia were significantly higher than those of the non-irradiated control. Reducing powers of methanolic extracts from unirradiated and 0.5–7.5 kGy-irradiated mycelia were comparable except for the 20 kGy-irradiated mycelia. At 2.5 mg/ml, all methanolic extracts showed excellent scavenging abilities of 92.3–103% on DPPH radicals. Scavenging abilities of methanolic extracts from 2.5 to 20 kGy irradiated mycelia were better than that of the unirradiated control at 10 mg/ml. With irradiation at 5–20 kGy, mycelia possessed higher chelating ability on ferrous ions than did the unirradiated control. The EC₅₀ values were below 15 mg/ml, except for values of scavenging ability of the unirradiated control on hydroxyl radicals. Total phenols were the major naturally occurring antioxidant components found in the range of 13.0–15.5 mg/g. In summary, γ-irradiation not only maintained the antioxidant properties of mycelia but also enhanced the antioxidant properties to some extent.     

Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey

Arils from six pomegranate (Punica granatum L.) cultivars obtained from various sites from the Mediterranean region of Turkey were evaluated for their chemical and antioxidant properties. These properties included total phenolics (TP), total monomeric anthocyanins (TMA), soluble solids (TSS), titratable acidity (TA), individual sugars and organic acids. Antioxidant capacities of arils were determined by both the ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays. The antioxidant capacities averaged 5.60 and 7.35 mmol TE/l by the TEAC and FRAP methods. Variability among cultivars was greatest for TMA content (CV 132%); individuals ranged from 6.1 to 219 mg cy3-Gluc l⁻¹. TP means averaged 1507 mg GAE/l. Levels of FRAP, TEAC, TP, and TMA were strongly correlated (r = 0.82–0.96). The major sugars were fructose (6.4 g/100 ml) and glucose (6.8 g/100 ml), the major acids were citric (1.78 g/100 ml) and malic (0.12 g/100 ml).     

Response surface optimisation for the extraction of phenolic compounds and antioxidant capacities of underutilised Mangifera pajang Kosterm. peels

The optimum extraction conditions for highest recovery of total phenolics content (TPC) and antioxidant capacities (AC) were analysed for Mangifera pajang peels (MPP), using response surface methodology. The effects of ethanol concentration (X₁: 20–80%), extraction temperature (X₂: 30–65 °C) and liquid-to-solid ratio (X₃: 20–50 mL/g) on the recovery of total phenolics (Y₁) and antioxidant capacity (Y₂) were investigated. A second order polynomial model produced a satisfactory fitting of the experimental data with regard to total phenolic content (R² = 0.9966, p < 0.0001) and antioxidant capacity (R² = 0.9953, p < 0.0001). The optimum extraction conditions for TPC were 68%, 55 °C and 32.7 mL/g, and for AC were 68%, 56 °C and 31.8 mL/g, respectively. Predicted values for extraction of TPC and AC agreed well with the experimental values. Liquid chromatography–mass spectrometry of the optimally obtained extracts from MPP revealed the major phytochemicals as mangiferin, gallic acid, catechin and epicatechin.     

Antioxidant properties of methanolic extracts from Agaricus blazei with various doses of γ-irradiation

Agaricus blazei Murrill (Agariaceae) was irradiated with gamma rays at doses of 2.5, 5, 10, 15 and 20 kGy and the antioxidant properties of its methanolic extracts were studied. At 7.5 and 10.0 mg/ml, antioxidant activities of methanolic extracts from 2.5 to 20 kGy γ-irradiated A. blazei were significantly higher than those of methanolic extract from the nonirradiated control. At 0.5-7.5 mg/ml, reducing powers of methanolic extracts from A. blazei with 2.5, 10, 15 and 20 kGy of irradiation and without irradiation were comparable. All methanolic extracts showed excellent scavenging abilities of 95.2-100.7% against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals at 0.5 mg/ml. With regard to the scavenging ability against hydroxyl radicals, unirradiated and γ-irradiated A. blazei were comparable. Total phenols were the major naturally occurring antioxidant components found in the range of 18.77-21.48 mg/g. All EC₅₀ values were below 10 mg/ml, except values in reducing power, scavenging ability against DPPH radicals and chelating ability against ferrous ions were below 1 mg/ml. That indicates the unirradiated and irradiated A. blazei were good in antioxidant properties. Summarily, up to 20 kGy of irradiation did not remarkably affect the amounts of total antioxidant components in A. blazei.     

Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds

Nutritional and antinutritional qualities, and functional properties of raw and electron beam-irradiated (doses: 0, 2.5, 5, 7.5, 10, 15 and 30 kGy) lotus seeds were studied. Seeds were rich in protein, amino acids, unsaturated fatty acids and minerals, without heavy metal contamination. Irradiation of seeds revealed a decrease in crude protein and fibre, which was not significant at any of the doses. However, significant increase of ash (10 kGy onwards) and carbohydrates (at 30 kGy) were recorded after irradiation. Seed flours showed a significant dose-dependent decrease in water absorption capacity, while oil absorption capacity significantly increased from 10 kGy onwards (p < 0.05). Also, significant increase in protein solubility (5 kGy onwards) and foaming capacity (7.5 kGy onwards) with improvement in the least gelation capacity (5 kGy onwards) of seed flour (p < 0.05) was recorded after irradiation. Electron beam irradiation of seeds resulted in significant dose-dependent elevation of total phenolics and tannins, while phytic acid was eliminated at 5 kGy. Seeds of lotus can serve as food and minimise protein-energy malnutrition of economically weaker sections of the population in developing countries. The seed flours also possess great potential for development of new food products and formulations. As a physical method of preservation, electron beam irradiation was effective in the retention of the nutritional qualities of lotus seeds and is recommended for commercial exploitation.     

Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment

The effect of high pressure treatment on the vitamin C content and antioxidant capacity of raw and germinated cowpea seeds (Vigna sinensis var. carilla) at 300, 400 and 500 MPa for 15 min at room temperature has been investigated. A considerable amount of vitamin C was detected in germinated cowpeas, but the vitamin was not detected in raw seeds. An increase on the antioxidant capacity (TEAC) in cowpea sprouts was also observed (58–67%). High pressure treatment (HP) slightly modified vitamin C content and TEAC and, after pressurization at 500 MPa, the decrease was more pronounced, although the germinated seeds submitted to this HP treatment still provided a high amount of vitamin C (15–17 mg/100 g d.m.) and the antioxidant capacity was 26–59% higher than that of the raw cowpeas. The HP process can provide minimally processed fresh-like sprouts of high quality.     

Physicochemical,thermal and pasting properties of starch separated from γ-irradiated and stored potatoes

The morphological, thermal and pasting properties of starch separated from potatoes of three varieties (Kufri Chandramukhi, Kufri Jyoti and Kufri Chipsona-2), treated either with CIPC (isopropyl N-(3 chlorophenyl) carbamate) or γ-irradiation (Co⁶⁰, 0.1 and 0.5 kGy) and subsequently stored at 8, 12 and 16 °C for 90 days, were studied. Scanning electron microscopy (SEM) showed the presence of oval and irregular shaped starch granules with a diameter range of 15–16 μm. Mean granule size of starch separated from potatoes stored at 12 °C ranged from 18–25 μm and irradiation treatment resulted in an increase in the proportion of small size granules. The irradiation of potatoes with 0.5 kGy resulted in starch with significantly lower peak-, trough- and breakdown-viscosity as compared to starch from potatoes treated with either CIPC or 0.1 kGy irradiation. The irradiation of potatoes with 0.5 kGy caused a significant increase in setback and pasting temperature. Pasting temperature of starch was observed to vary with the storage temperature. Starch separated from potatoes stored at higher temperature showed lower pasting temperature and vice versa. The starch from potatoes stored at 8 °C showed higher peak-, trough- and breakdown-viscosity and lower setback. Peak viscosity increased and swelling volume decreased with increase in storage temperature. FTIR spectra showed that the starch from irradiated potatoes displayed a significant decrease in the intensity of the C–H stretch region between 2800 and 3000 cm⁻¹, which was observed to be irradiation dose-dependent, and higher with 0.5 than 0.1 kGy. However, a slight broadening of O–H stretch (3000–3600 cm⁻¹) in starches from irradiated potatoes was observed. The spectral changes caused by γ-irradiation were apparent in the O–H stretch (3000–3600 cm⁻¹), C–H stretch (2800–3000 cm⁻¹) and bending mode of water (1600–1800 cm⁻¹).     

Antioxidant capacity,total phenolics,glucosinolates and colour parameters of rapeseed cultivars

The antioxidant capacity of twenty nine rapeseed varieties was determined by using ferric reducing antioxidant power (FRAP) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) methods. Mean FRAP (3190–6326 μmol Trolox/100 g) and DPPH (3194–6346 μmol Trolox/100 g) values for methanolic extracts of rapeseed cultivars did not differ significantly. Moreover, the total content of phenolics (756–1324 mg sinapic acid/100 g), glucosinolates (4.2–87.5 μmol/g, respectively), erucic acid (0.0–56.1%) and colour parameters of the studied rapeseed cultivars were analysed. Antioxidant capacity determined by FRAP and DPPH methods correlated significantly with total phenolic content (TPC) in rapeseed cultivars (r = 0.9332, 0.9339, p < 0.001). Also, significant, inverse correlations were found between antioxidant capacity, total phenolics and luminosity (L^∗) or red colour intensity (a^∗) of rapeseed cultivars. Principal component analysis (PCA) allowed the rapeseed varieties to be differentiated based on their antioxidant capacities, total amounts of phenolics, glucosinolates, erucic acid and colour parameters.     

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

Avocado (Persea americana) is an important tropical fruit and a good source of lipophilic phytochemicals such as monounsaturated fatty acids, carotenoids, vitamin E and sterols that have been inversely related to cardiovascular diseases. However, their antioxidant capacities have received far less attention compared with hydrophilic phytochemicals in this fruit. In this context, this study evaluated the effect of the stage of ripeness of ‘Hass’ avocado on the content of lipophilic and hydrophilic phytochemicals and their correlation with the antioxidant capacity. In every ripeness stage the fatty acids, total phenolic and flavonoid content as well as the antioxidant capacity were evaluated. Physiological and physico-chemical analysis were also performed including respiration rate, ethylene production, firmness, color (L*, °Hue, and Chroma), dry matter and oil content. In general, total phenols increased during ripening, while flavonoids slightly decreased. The main fatty acid identified was oleic acid (about 67-70% of total content). In general, a significant increase in monounsaturated and saturated fatty acids was observed during avocado ripening while polyunsaturated fatty acid content decreased (p < 0.05). Lipophilic extracts showed higher values of antioxidant capacity than hydrophilic, however, both extracts had similar trends for DPPH, TEAC and ORAC assays. DPPH and TEAC assays had a positive correlation with some unsaturated fatty acids. Avocado at different ripeness stages showed a better antioxidant capacity in the lipophilic fraction, which correlated with the fatty acid content evaluated.     

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

The effect of oil-based marinades containing grape seed extract (Vitis vinifera L.; 0.2, 0.4, 0.6 and 0.8 g/100 g) formulated in a water/oil emulsion or rosemary extract (Rosmarinus officinalis; 0.12, 0.2, 0.6, 1.0 and 1.5 g/100 g) in oil on the formation of heterocyclic amines (HAs) in fried beef patties was examined. After application of marinades and frying, four HAs MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine), Norharman, and Harman were found at low levels in all fried patties, MeIQx (0.3–1.0 ng/g), and PhIP (0.02–0.3 ng/g). The content of MeIQx and PhIP were significantly reduced by approx. 57% and 90% (p < 0.05), respectively, after use of marinades containing the highest extract concentration. The antioxidant capacity of grape seed was about two-times greater than that of rosemary extract. A correlation between inhibition of HAs and Trolox-equivalents (MeIQx, R² = 0.85, p < 0.001; PhIP, R² = 0.83, p < 0.001) was found. Sensory tests showed a high acceptance of flavour and colour for controls and samples.     

Ultraviolet irradiation: The generator of Vitamin D2 in edible mushrooms

Fresh Shiitake mushrooms (Lentinula edodes), Oyster mushrooms (Pleurotus ostreatus), Button mushrooms (Agaricus bisporus), and Abalone mushrooms (Pleurotus cystidus) were irradiated with Ultraviolet-A (UV-A; wavelength 315–400 nm), Ultraviolet-B (UV-B; wavelength 290–315 nm), and Ultraviolet-C (UV-C; wavelength 190–290 nm). Irradiation of each side of the mushrooms for 1 h, was found to be the optimum period of irradiation in this conversion. The conversions of ergosterol to vitamin D₂ under UV-A, UV-B, and UV-C were shown to be significantly different (p < 0.01). The highest vitamin D₂ content (184 ± 5.71 μg/g DM) was observed in Oyster mushrooms irradiated with UV-B at 35 °C and around 80% moisture. On the other hand, under the same conditions of irradiation, the lowest vitamin D₂ content (22.9 ± 2.68 μg/g DM) was observed in Button mushrooms.     

Chemical composition,antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations

Chemical composition, antioxidant and antimicrobial activities of the essential oils from aerial parts of basil (Ocimum basilicum L.) as affected by four seasonal, namely summer, autumn, winter and spring growing variation were investigated. The hydro-distilled essential oils content ranged from 0.5% to 0.8%, the maximum amounts were observed in winter while minimum in summer. The essential oils consisted of linalool as the most abundant component (56.7–60.6%), followed by epi-α-cadinol (8.6–11.4%), α-bergamotene (7.4–9.2%) and γ-cadinene (3.2–5.4%). Samples collected in winter were found to be richer in oxygenated monoterpenes (68.9%), while those of summer were higher in sesquiterpene hydrocarbons (24.3%). The contents of most of the chemical constituents varied significantly (p < 0.05) with different seasons. The essential oils investigated, exhibited good antioxidant activity as measurements by DPPH free radical-scavenging ability, bleaching β-carotene in linoleic acid system and inhibition of linoleic acid oxidation. Evaluation of antimicrobial activity of the essential oils and linalool, the most abundant component, against bacterial strains: Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pasteurella multocida and pathogenic fungi Aspergillus niger, Mucor mucedo, Fusarium solani, Botryodiplodia theobromae, Rhizopus solani was assessed by disc diffusion method and measurement of determination of minimum inhibitory concentration. The results of antimicrobial assays indicated that all the tested microorganisms were affected. Both the antioxidant and antimicrobial activities of the oils varied significantly (p < 0.05), as seasons changed.     

Effects of binary solvent extraction system,extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)

An investigation into the effects of ethanol concentration (0–100%, v/v), extraction time (20–120 min) and extraction temperature (25–65 °C) on the extraction of phenolic antioxidants from mengkudu (Morinda citrifolia) was performed using a single-factor experiment. Total phenolic content (TPC) and total flavonoid content (TFC) assays were used for determination of phenolic compounds. Antioxidant capacity was evaluated by measuring the scavenging effect on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radicals. Experimental results showed that extraction conditions had significant effect on extraction of phenolic compounds and antioxidant capacities. The optimised conditions were 40% ethanol for 80 min at 65 °C, with values of 919.95 mg GAE/100 g DW for TPC, 472.73 mg CE/100 g DW for TFC, 791.71 μmol TEAC/100 g DW for ABTS and 1928.5 μmol TEAC/100 g DW for DPPH. TPC was significantly correlated with DPPH under the effects of ethanol concentration (r = 0.932) and extraction time (r = −0.938).