Maceration extraction conditions for determining the phenolic compounds and the antioxidant activity of Catharanthus roseus (L.) G. Don

Abstract

Catharanthus roseus(L.) G. Don is a medicinal plant known for its important constituent aromatic compounds. In the literature, no detailed studies elucidating the methods of extraction of phenolic compounds for this species are available. Therefore, the present study was aimed at evaluating the maceration parameters for determining the total phenols content in C. roseus. The parameters of plant mass, extraction phase composition, homogenization type, extraction time, and temperature were evaluated in terms of improving the extraction conditions. The plant extracts were subjected to specific spectrophotometric analysis designed for each parameter, and the total phenols content was determined. After establishing the optimal conditions, the extracts were prepared from C. roseus cultivars, followed by evaluation of antioxidant activity using spectrophotometry, phenolic acid content using GC-MS, and dissimilarity using Unweighted Pair Group Method in combination with the Arithmetic Mean method. The optimal extraction conditions obtained were: 30 mg of dry plant tissue in 0.72 mL of extraction phase ethanol:water, 50:50 (v/v) at 50 °C for 1 h. The average total phenols content was 30.3 mg g-1 of gallic acid equivalents (GAE) and 20.0 mg g-1 of flavonoid quercetin equivalents (QE). The antioxidant activities determined using the DPPH, ABTS, and FRAP methods were 19.4, 11.8, and 23.3 mg g-1 of Trolox equivalent antioxidant capacity (TEAC), respectively. There was a predominance of ferulic (42%-56%) and caffeic (21%-52%) acids in the leaf extracts of C. roseus. The extraction process increased the total phenol content by 55%, from 18 to 28 mg GAE.

EKSTRAKSI ASAM LEMAK OMEGA-3 DARI DAUN KROKOT (Portulaca oleracea L.) DENGAN PELARUT ALKOHOL FOODGRADE DAN ENKAPSULASI MENGGUNAKAN METODE

“…Teknologi tersebut dapat meningkatkan efisiensi ekstraksi, namun memiliki beberapa kelemahan untuk diterapkan pada ekstraksi omega-3, di antaranya adalah: biaya operasi yang mahal, pengoperasian pada suhu tinggi berpotensi menyebabkan oksidasi atau merusak senyawa yang sensitive terhadap suhu, proses yang kompleks dan tidak mudah dalam operasi maupun perawatan alat, atau kapasitas proses yang terbatas. Metode ekstraksi tradisional seperti maserasi, maserasi berpengaduk, dan soxhletasi masih paling luas penggunaannya di dunia karena mudah dioperasikan, murah, sederhana, dan dapat digunakan untuk kapasitas produksi yang besar (Cacique et al, 2020). Oleh karena itu, ekstraksi dengan metode maserasi dipilih untuk diaplikasikan pada ekstraksi omega-3 pada tanaman krokot.…”

Alchemilla Vulgaris'ten Fenoli̇k Bi̇leşi̇kleri̇n Ekstraksi̇yon Koşullarinin Yanit Yüzey Yöntemi̇ Kullanilarak Opti̇mi̇zasyonu

“…For extraction, there are different extraction methods including traditional methods such as maceration and modern methods such as microwave extraction, ultrasound extraction. Although modern methods have ensured efficient extractions, they are expensive or/and have certain disadvantages (Cacique et al, 2020). For instance, the main disadvantages of microwave extraction method are: unbalanced heating and/or overheating of extracts cause thermal degradation of phenolic acids.…”

“…Maceration which is one of the oldest traditional extraction methods is used commonly due to its simple methodology and low cost (Uysal et al, 2019). The disadvantages of this method are the large volume of solvents, the long processing time (Cacique et al, 2020). The extraction of phenolic compounds from plants are affected by various factors including extraction time, extraction temperature, extraction solvent and solvent concentration (Ahmed et al, 2020).…”

“…For optimization of extraction conditions, three independent variables were evaluated based on total phenolic compound and total flavonoid compound of extracts from A. vulgaris by using Box Behnken Design. The independent variables and their intervals were determined according to the literature research (Eruygur et al 2018, Uysal et al 2019, Ahmed et al, 2020, Cacique et al 2020). The variables were extraction time (A: 60-180 minutes), incubation temperature (B: 30-70 °C), and liquid/solid ratio (C: between 10:1 and 70:1).…”

“…Maceration is the easy and simple method for the recovery of bioactive compounds (Uysal et al 2019). Many factors have been established to influence the extraction efficiency, such as solvent type, and solid to solvent ratio, extraction temperature, and time (Eruygur et al 2018, Uysal et al 2019, Ahmed et al, 2020, Cacique et al 2020. In this study, 50% acetone-water was used for extraction of phenolic compounds from A. vulgaris in optimization.…”