Extraction of Bioactive Compounds from Turnip (Brassica Rapa) Peels/Leaves and their Food Applications | [Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23 • 2023]

Author(s):

1. Kashaf Fatima: Department of Biological Sciences, Forman Christian College, Lahore, Pakistan

2. Syed Farhat Ali: Department of Biological Sciences, Forman Christian College, Lahore, Pakistan

3. Bilal Sadiq: Department of Biological Sciences, Forman Christian College, Lahore, Pakistan

4. Umair Ali: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Pakistan

5. Muhammad Asif Khan: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Pakistan

6. Hammad Hafeez: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, Pakistan

Abstract:

Turnip peel and leaves are rich source of the bioactive compounds that exhibit the antioxidant properties. The study focused to investigate the antioxidant and antibacterial potential of turnip peel and leaves extract. Extraction was accomplished using ultrasound assisted extraction technique with different concentrations of ethanol(50 and 100%).FTIR spectroscopy was performed for the detection of functional groups that correspond to active bioactive compounds in turnip leaves and peel extract. FTIR analysis of extracts confirmed the presence of various functional groups i.e. alcohols, phenols, conjugated alkenes and aliphatic esters. The DPPH inhibition was measured in response with different volumes of extracts i.e., 50 µl, 100 µl and 500 µl. The results elucidated, the increment in volume of extract, the DPPH inhibition increased as highest inhibition character was recorded @ 500 µl i.e. 23.9 for turnip peel extract and 84.0 for turnip leave extract. It was demonstrated that turnip leave extract showed more total phenolic content(1468.7mg/100gGAEs) when compared with turnip peel extract(229.2mg/100gGAEs).The results regarding FRAP(Ferric Reducing Antioxidant power) assay interpreted more inhibition power in leave extract(66%), however, no antimicrobial activity was observed in both extracts. Conclusively, turnip peel and leaves are rich sources of antioxidants that can be used in functional foods development.

Page(s): 29-29

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023

Keywords:

DPPH , antioxidant , bioactive compounds , FTIR spectroscopy , total phenolic content , Turnip peel

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