Influence of solvents on polyphenol content and antioxidant activity of fig leaf extracts obtained by maceration and ultrasonic extraction

In this paper, the polyphenol content and antioxidant activity of fig leaf extracts were analyzed. Extraction was performed with methanol, ethanol, acetone their aqueous mixtures (50:50 v/v). Extractions stirring at 300 rpm on a vibromix ultrasonic bath for 15 minutes. The determined spectrophotometrically using Folin-Ciocalteu test. Antioxidant capacity tested FRAP DPPH methods. results showed significant effect extraction bioactive components an organic solvent:water mixture in relation to solvent itself. Ultrasonic proved be more efficient technique compared mixing rpm.