Optimizing Extraction of Phenolics and Flavonoids from <i>Solanum ferox</i>Fruit

• 作者: Ayu Nazreena Othman Mohd Waznul Adly Mohd Zaidan Muhamad Aizuddin Ahmad Muhammad Aiman Haiqal Ismail Sanimah Simoh Zuraida Ab Rahman
• 来源期刊: 自然科学期刊(英文)
• 学科: 医学
• 关键词: Phenolics Flavonoid SOLANUM ferox
• 年，卷（期）: zrkxqkyw_2019,（4）
• 页码范围: 99-105
• 页数: 7页
• 分类号: R73

摘要

Various phenolic and flavonoid compounds that are secondary plant metabolites are known to contribute to physiological wellbeing. Extraction efficiency of such compounds from plant sources is dependent on the extraction solvent type and composition, and its pH. In this study, different extraction variables were examined: heating time (20 to 180 min), temperature (60°C, 75°C and 90°C) and pH (2.5, 3.0, 4.0, 5.0, 6.0 and 7.0). Hot water was used in the extraction of dry samples. For phenolics, the most efficient extraction was by using water at 60°C for 180 min, whereby 5.95 mg GA equivalent/dry extract was achieved. The most efficient extraction of flavonoids was achieved with water at 60°C for 150 min, whereby 43 μg Quercetin equivalent/dry extract was obtained. Adjusting the solvent to pH 2.5 increased the yield to 45.3 μg Quercetin equivalent/dry extract.