Optimization of Microwave-Assisted Extraction of Phenolic and Flavonoid Compounds from Lyophilized Docynia indicaFruit

Received: 20-02-2021

Accepted: 29-04-2021

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Issue: Vol. 19 No. 6 (2021)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Phuong, N., Anh, T., Linh, D., Doan, N., Thuy, L., Nhung, T., & Thuy, N. (2024). Optimization of Microwave-Assisted Extraction of Phenolic and Flavonoid Compounds from Lyophilized Docynia indicaFruit. Vietnam Journal of Agricultural Sciences, 19(6), 726–736. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/835

Optimization of Microwave-Assisted Extraction of Phenolic and Flavonoid Compounds from Lyophilized Docynia indicaFruit

Nguyen Thi Thu Phuong (*) 1 , Thai Ngoc Anh 1 , Dang Thao Yen Linh 2 , Nguyen Thi Lam Doan 1 , Le Thi Ngoc Thuy 1 , Tran Thi Nhung 1 , Nguyen Thi Thanh Thuy 1, 3

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 2 Trung tâm Công nghệ Vật liệu, Viện Ứng dụng Công nghệ
  • 3 Faculty of Food Science and Technology, Vietnam National University of Agriculture

    • Keywords

    Docynia indica, lyophilized, microwave-assisted extraction, phenolic, flavonoid, antioxidant

    Abstract


    Docynia indicais a fruit with high pharmacological potential because it contains many antioxidants such as phenolics and flavonoids. This study aims to optimize conditions for extracting phenolic and flavonoid compounds from this fruit through microwave-assisted. The effects of the various parameters including solvent concentration, solvent/material ratio, microwave power, extraction time on collection capability of bioactive compounds were studied individually. The extraction condition was optimized by Response Surface Methodology (RSM). The results showed that the optimal condition for extracting bioactive substances from lyophilized Docynia indica was 40alcohol solvent, the ratio of solvent/material was 33.37/1, microwave power was 627.64W (However, in fact, this power cannot be adjusted, so the authors used the closest power of 630W), the extraction time is 3.02m. With the above indicated conditions, the total polyphenol and flavonoid contents were obtained 42.28 ± 0.39mg GAE/g CK and 15.47 ± 0.38mg CAE/g CK, respectively.

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