Chlorophyll extraction from Egyptian Luffa leaf

Cang H. Mai * , Nguyen H. Nguyen , Giao T. Huynh , & y T. N. Le

* Correspondence: Mai Huynh Cang (email: maihuynhcang@hcmuaf.edu.vn)

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Received: 19 Jul 2018
Revised: 22 Dec 2018
Accepted: 28 Feb 2019
Published: 30 Aug 2019
DOI: 10.52997/jad.12.04.2019
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How to Cite
Mai, C. H., Nguyen, N. H., Huynh, G. T., & Le, y T. N. (2019). Chlorophyll extraction from Egyptian Luffa leaf. The Journal of Agriculture and Development 18(4), 99-107.
Issue
Volume 18 - Issue 4 (2019)
Section
Food Science and Technology

Main Article Content

Abstract

This study examined factors affecting on chlorophyll extraction from Egyptian Luffa leaf for using as food colorant. Optimal conditions for chlorophyll extraction were ethanol 96% for 97 minutes at 49oC and extraction speed at 123 rpm. The quality of extracts was investigated for microorganisms, heavy metals andantioxidant activity by using the DPPH (2-2-diphenyl-1- DPPH ) method. The free radical scavenging activities of extract presented by the IC50 value was 261,7 μg/mL.

Keywords: Chlorophyll, Egyptian Luffa, Egyptian Luffa leaf

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References

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