TẠP CHÍ CÔNG THƯƠNG ĐIỆN TỬ - CƠ QUAN THÔNG TIN LÝ LUẬN CỦA BỘ CÔNG THƯƠNG
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e-ISSN 3093-3994
ISSN 0866-7756
DOI: 10.62831
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Issue: Số 23 - Tháng 8 - 2026 Hóa học - Công nghệ thực phẩm

Effect of hot-water blanching on total flavonoid content and antioxidant activity in extracts of hydroponic pennywort (Centella asiatica (L.) Urb.)

Published: September 7, 2026

Abstract

This study evaluates the effects of hot-water blanching on total flavonoid content (TFC) and DPPH antioxidant activity in 50-day-old hydroponic pennywort. Five treatments were examined: unblanched control, 90°C/60 s, 90°C/90 s, 100°C/60 s, and 100°C/90 s. Samples were extracted with 99.5% methanol at a 1:10 (g/mL) ratio using ultrasound for 60 minutes at 50°C. The unblanched sample had the highest TFC (0.949 ± 0.181 mg QE/g), while blanching reduced TFC by 69.1 - 86.4%. Conversely, antioxidant activity increased with extract concentration, and the 90°C/60 s treatment produced the highest DPPH inhibition at 65.109 ± 1.404%, compared with 51.857 ± 0.171% for the control. Unblanched material is preferable for flavonoid retention, whereas 90°C/60 s shows potential for enhancing antioxidant activity.
Keywords
hydroponic pennywort hot-water blanching total flavonoid content antioxidant activity

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