Effects of extraction solvent on the total phenolic and flavonoid content extracted from orange colored Kiwifruit (Actinidia macrosperma L.)

Abstract

In this study, phenolic compounds from Actinidia macrosperma kiwifruit were extracted in to different extraction solvents namely 70% aqueous acetone, 80% aqueous methanol, 80% aqueous ethanol, 100% methanol and water. Total phenolic, total flavonoid contents as well as total flavanol content of the extracts were assessed spectrometrically. Among the solvents employed, 70% aqueous acetone resulted in the highest values of total phenolic (823.1±14.4 mg gallic acid equivalent/ 100 g DW), total flavonoid (170.9±1.9 mg catechin equivalent/ 100 g DW), and total flavanol (82.6±0.6 mg catechin equivalent/ 100 g DW) contents. It is concluded that 70% aqueous acetone extract from A. macrosperma kiwifruit contains many flavonoids which can be isolated and identified in the future studies and selected as the best extraction medium for this fruit.