Anthocyanin contains in Cratoxylum formosum

Anthocyanin contains in Cratoxylum formosum

Theeranat Suwanaruang
Environmental Science Program, Faculty of liberal arts and science, Kalasin University, Namon District, Kalasin Province, Thailand 46231

American Journal of Agricultural Research

Cratoxylum formosum is an indigenous Thai vegetable, mostly grown in the North-East of Thailand., It has been reported that the leaf extract showed strongly antioxidant and antimutagenic properties when compared with 108 species of indigenous Thai plants. The point toward of this do research was analyzed anthocyanin inhibit in Cratoxylum formosum. The means was assessment in dissimilarity exaction solutions (water, acetone, ethanol and methanol) and divergence era (0 minutes, 30 minutes and 60 minutes). The scrutinize chemically was weighed samples 5 g with modification exaction solutions and divergence era afterward absorbance samples at 535 nm by spectrophotometer. The fallout create that at 0 minutes in diversity exaction solutions (water, acetone, ethanol and methanol) were 909.136±75.010, 737.743±734.871, 704.216±2.313and 825.006±14.226 mg/L respectively. At 30 minutes in modification exaction solutions (water, acetone, ethanol and methanol) were 873.886±8.626, 788.503±17.094, 720.98±30.786 and 758.686±37.772 mg/L correspondingly and to finish period at 60 minutes in divergence exaction solutions (water, acetone, ethanol and methanol) were 903.96±75, 764.53±49.984, 735.236±45.783 and 824.38±14.718 mg/L respectively. The highest anthocyanin in Cratoxylum formosumwas exaction with water at 0 minutes (909.136±75.010mg/L). Cratoxylum formosum is an local Thai vegetable, regularly developed in the North-East of Thailand., It has been reported that the sheet take out showed formidably anthocyanin properties Thai plants.

Keywords: Anthocyanin, Cratoxylum formosum..and exaction solutions

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How to cite this article:
Theeranat Suwanaruang.Anthocyanin contains in Cratoxylum formosum. American Journal of Agricultural Research, 2017,2:14. DOI: 10.28933/ajar-2017-11-2801


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