NGHIÊN CỨU ĐỊNH LƯỢNG PHENOLIC TỔNG VÀ FLAVONOID TỔNG TỪ QUẢ VÀ VỎ THÂN CÂY MẮM LƯỠI ĐỒNG (AVICENNIA OFFICINALIS L.) THU HÁI TẠI CÀ MAU

Abstract

Objectives: To evaluate the influence of solvents and plant parts on extraction yield, total phenolic content (TPC), and total flavonoid content (TFC) from Avicennia officinalis L. collected in Ca Mau province. Methods: Fruits and stem barks of Avicennia officinalis L. were extracted using the heat reflux method, followed by vacuum rotary evaporation to obtain crude extracts. Total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were determined using UV-VIS spectrophotometry. Results: Ethanol-water mixtures and acidified water systems significantly outperformed absolute ethanol in terms of extraction yield, TPC, and TFC. The optimal solvent varied depending on the plant part and target compounds: 60% ethanol was best for fruit TPC, 80% ethanol for fruit TFC, 60% ethanol for stem bark TFC, and tartaric acid-acidified water for stem bark TPC. Fruits generally exhibited higher overall TPC and appeared to contain more polar compounds compared to stem barks, while no significant difference was observed for TFC. Conclusion: This study provides initial scientific data, affirming that the fruits and stem barks of Avicennia officinalis L. are potential medicinal sources of phenolics and flavonoids.