Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology

Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology

In this study, the microwave-assisted extraction (MAE) variables were optimized using a face-centered central composite design of response surface methodology for optimal recoveries of total flavonoid content (TFC) and antioxidant capacities (DPPH and ABTS) of Vernonia amygdalina leaf extract. The i...

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Main Authors: Alara, Oluwaseun Ruth, Nour, A. H., Olalere, Olusegun Abayomi
Format: Article
Language:English
Published: Elsevier Ltd 2018
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/19121/
http://umpir.ump.edu.my/id/eprint/19121/
http://umpir.ump.edu.my/id/eprint/19121/
http://umpir.ump.edu.my/id/eprint/19121/2/Optimization%20of%20microwave-assisted%20extraction%20of%20flavonoids.pdf
id ump-19121
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spelling ump-191212019-09-10T04:06:39Z http://umpir.ump.edu.my/id/eprint/19121/ Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology Alara, Oluwaseun Ruth Nour, A. H. Olalere, Olusegun Abayomi TP Chemical technology In this study, the microwave-assisted extraction (MAE) variables were optimized using a face-centered central composite design of response surface methodology for optimal recoveries of total flavonoid content (TFC) and antioxidant capacities (DPPH and ABTS) of Vernonia amygdalina leaf extract. The independent variables were irradiation time (5–15 min), microwave power level (400–600 W), temperature (90–110 °C), and feed-to-solvent ratio (0.08–0.13 g/ml). The ANOVA results showed that TFC, DPPH and ABTS radical scavenging activities were significantly (p < 0.0001) affected by irradiation time, microwave power level and feed-to-solvent ratio, indicating a good agreement between the experimental and predicted values. The optimal conditions for maximum recoveries of TFC (87.05 ± 1.03 mg QE/g d.w. (n = 3)) and antioxidant capacities (DPPH scavenging of 94.05 ± 1.03% (n = 3), and ABTS scavenging of 95.93 ± 0.99% (n = 3)) were 7 min of irradiation time, 416 W of microwave power level, 100 °C of temperature, and 0.10 g/ml of feed-to-solvent ratio. More so, the optimized extract from MAE was compared with that of Soxhlet extraction technique, the extract from MAE possesses a high capacity of inhibiting antioxidants. Likewise, more chemical components from the GC–MS analysis were identified for the extract from MAE. Elsevier Ltd 2018 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/19121/2/Optimization%20of%20microwave-assisted%20extraction%20of%20flavonoids.pdf Alara, Oluwaseun Ruth and Nour, A. H. and Olalere, Olusegun Abayomi (2018) Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology. Food and Bioproducts Processing, 107. pp. 36-48. ISSN 0960-3085 https://doi.org/10.1016/j.fbp.2017.10.007 doi: 10.1016/j.fbp.2017.10.007
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Alara, Oluwaseun Ruth
Nour, A. H.
Olalere, Olusegun Abayomi
Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology
description In this study, the microwave-assisted extraction (MAE) variables were optimized using a face-centered central composite design of response surface methodology for optimal recoveries of total flavonoid content (TFC) and antioxidant capacities (DPPH and ABTS) of Vernonia amygdalina leaf extract. The independent variables were irradiation time (5–15 min), microwave power level (400–600 W), temperature (90–110 °C), and feed-to-solvent ratio (0.08–0.13 g/ml). The ANOVA results showed that TFC, DPPH and ABTS radical scavenging activities were significantly (p < 0.0001) affected by irradiation time, microwave power level and feed-to-solvent ratio, indicating a good agreement between the experimental and predicted values. The optimal conditions for maximum recoveries of TFC (87.05 ± 1.03 mg QE/g d.w. (n = 3)) and antioxidant capacities (DPPH scavenging of 94.05 ± 1.03% (n = 3), and ABTS scavenging of 95.93 ± 0.99% (n = 3)) were 7 min of irradiation time, 416 W of microwave power level, 100 °C of temperature, and 0.10 g/ml of feed-to-solvent ratio. More so, the optimized extract from MAE was compared with that of Soxhlet extraction technique, the extract from MAE possesses a high capacity of inhibiting antioxidants. Likewise, more chemical components from the GC–MS analysis were identified for the extract from MAE.
format Article
author Alara, Oluwaseun Ruth
Nour, A. H.
Olalere, Olusegun Abayomi
author_facet Alara, Oluwaseun Ruth
Nour, A. H.
Olalere, Olusegun Abayomi
author_sort Alara, Oluwaseun Ruth
title Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology
title_short Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology
title_full Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology
title_fullStr Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology
title_full_unstemmed Optimization of Microwave-Assisted Extraction of Flavonoids and Antioxidants from Vernonia Amygdalina Leaf using Response Surface Methodology
title_sort optimization of microwave-assisted extraction of flavonoids and antioxidants from vernonia amygdalina leaf using response surface methodology
publisher Elsevier Ltd
publishDate 2018
url http://umpir.ump.edu.my/id/eprint/19121/
http://umpir.ump.edu.my/id/eprint/19121/
http://umpir.ump.edu.my/id/eprint/19121/
http://umpir.ump.edu.my/id/eprint/19121/2/Optimization%20of%20microwave-assisted%20extraction%20of%20flavonoids.pdf
first_indexed 2023-09-18T22:27:23Z
last_indexed 2023-09-18T22:27:23Z
_version_ 1777416057772834816

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