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Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design

Alara, Oluwaseun Ruth and Nour, A. H. and Olalere, Olusegun Abayomi (2020) Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design. Journal of King Saud University - Science, 12. pp. 7-16. ISSN 1018-3647

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Abstract

Vernonia amygdalina leaves are mostly consumed in Asia and Africa, due to its potential as a good source of antioxidants. In this study, a two-level factorial design was used to evaluate the significant extraction parameters in achieving higher recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from Vernonia amygdalina leaf. Microwave-assisted extraction technique was employed using aqueous ethanol. The independent parameters were irradiation time (1–5 min), microwave power level (500–700 W), temperature (60–80 °C), feed-to-solvent ratio (1:8–1:12 g/ml), and ethanol concentration (40–80%). Amongst the examined parameters, ethanol concentration, irradiation time, microwave power level, and feed-to-solvent ratio were significant (p < 0.05), whereas, extraction temperature was insignificant. Therefore, the recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from the ethanolic extraction of Vernonia amygdalina leaf using MAE technique are significantly affected by ethanol concentration, irradiation time, microwave power and feed-to-solvent ratio.

Item Type: Article
Additional Information: Indexed by Scopus
Uncontrolled Keywords: Phenolic; Flavonoid; Extraction; Antioxidant; Factorial design
Subjects: T Technology > TP Chemical technology
Faculty/Division: Faculty of Chemical & Natural Resources Engineering
Institute of Postgraduate Studies
Depositing User: Prof. Dr. Abdurahman Nour
Date Deposited: 09 Aug 2018 03:47
Last Modified: 10 Feb 2020 07:27
URI: http://umpir.ump.edu.my/id/eprint/21921
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