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.
Original language | English |
---|---|
Pages (from-to) | 7-16 |
Number of pages | 10 |
Journal | Journal of King Saud University - Science |
Volume | 32 |
Issue number | 1 |
DOIs | |
Publication status | Published - 7 Jan 2020 |
Bibliographical note
Publisher Copyright:© 2017 The Authors
Keywords
- Antioxidant
- Extraction
- Factorial design
- Flavonoid
- Phenolic
ASJC Scopus subject areas
- General