Optimization of Microwave-Assisted Extraction of Total Phenolic and Total Flavonoid Contents from Fruits of Docynia indica (Wall.) Decne. Using Response Surface Methodology

Xuan Duy Le; Manh Cuong Nguyen; Dinh Hoang Vu; Minh Quan Pham; Quoc Long Pham; Quang Tung Nguyen; Tuan Anh Nguyen; Van Thinh Pham; Long Giang Bach; Tuong Van Nguyen; Quoc Toan Tran

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2019.1063

Published Article

LAPSE:2019.1063

Optimization of Microwave-Assisted Extraction of Total Phenolic and Total Flavonoid Contents from Fruits of Docynia indica (Wall.) Decne. Using Response Surface Methodology

Xuan Duy Le, Manh Cuong Nguyen, Dinh Hoang Vu, Minh Quan Pham, Quoc Long Pham, Quang Tung Nguyen, Tuan Anh Nguyen, Van Thinh Pham, Long Giang Bach, Tuong Van Nguyen, Quoc Toan Tran

September 30, 2019

Docynia indica (D. indica) shows various useful biological activities, such as antioxidant, anti-inflammatory, antibacterial effects, and positive benefits for human health. Such biological activities relate to the main phytochemicals of D. indica including phenolic and flavonoid. However, isolation for phenolic and flavonoid by popular methods such as hot extraction, soxhlet extraction, and ultrasonic extraction have been relatively ineffective. Therefore, in this study, microwave-assisted extraction (MAE) was used for the extraction of total phenolic and total flavonoid from D. indica. The optimization experiments were conducted based on response surface methodology (RMS) according to a central composite design with four independent variables: extraction time (min), ethanol concentration (%, v/v), microwave power (W), and pH of the solvent. Three dependent variables were total phenolic content (TPC), total flavonoid content (TFC), and yield. The optimal conditions for the extraction of phenolic and flavonoid from D. indica were: extraction time of 50 min, ethanol concentration of 65%, microwave power of 440 W, and solvent pH of 5.4. These conditions corresponded to TPC, TFC, and yield values of 33.57 ± 0.12 (mg GAE/g), 25.01 ± 0.11 (mg QE/g) and 33.44 ± 0.14 (%), respectively.

Record ID

LAPSE:2019.1063

Keywords

Docynia indica, microwave-assisted extraction, response surface methodology, total phenolic content and total flavonoid content

Subject

Biosystems

Suggested Citation

Le XD, Nguyen MC, Vu DH, Pham MQ, Pham QL, Nguyen QT, Nguyen TA, Pham VT, Bach LG, Nguyen TV, Tran QT. Optimization of Microwave-Assisted Extraction of Total Phenolic and Total Flavonoid Contents from Fruits of Docynia indica (Wall.) Decne. Using Response Surface Methodology. (2019). LAPSE:2019.1063

Author Affiliations

Le XD: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology (VAST), Hanoi 100803, Vietnam; Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100803, Vietnam
Nguyen MC: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology (VAST), Hanoi 100803, Vietnam; Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100803, Vietnam
Vu DH: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100803, Vietnam; School of Chemical Engineering, Hanoi University of Science and Technology, Hanoi 100803, Vietnam
Pham MQ: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology (VAST), Hanoi 100803, Vietnam; Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100803, Vietnam
Pham QL: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology (VAST), Hanoi 100803, Vietnam; Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100803, Vietnam
Nguyen QT: Faculty of Chemical Technology, Hanoi University of Industry, Hanoi 100803, Vietnam
Nguyen TA: Faculty of Chemical Technology, Hanoi University of Industry, Hanoi 100803, Vietnam [ORCID]
Pham VT: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 755414, Vietnam
Bach LG: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 755414, Vietnam
Nguyen TV: Faculty of Pharmacy, Nguyen Tat Thanh Univeristy, Ho Chi Minh City 755414, Vietnam
Tran QT: Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology (VAST), Hanoi 100803, Vietnam; Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100803, Vietnam [ORCID]
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Journal Name

Processes

Volume

7

Issue

8

Article Number

E485

Year

2019

Publication Date

2019-08-01