TY - JOUR
T1 - Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design
AU - Alara, O. R.
AU - Abdurahman, N. H.
AU - Olalere, O. A.
N1 - Publisher Copyright:
© 2017 The Authors
PY - 2020/1/7
Y1 - 2020/1/7
N2 - 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.
AB - 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.
KW - Antioxidant
KW - Extraction
KW - Factorial design
KW - Flavonoid
KW - Phenolic
UR - http://www.scopus.com/inward/record.url?scp=85028305908&partnerID=8YFLogxK
U2 - 10.1016/j.jksus.2017.08.001
DO - 10.1016/j.jksus.2017.08.001
M3 - Article
AN - SCOPUS:85028305908
SN - 1018-3647
VL - 32
SP - 7
EP - 16
JO - Journal of King Saud University - Science
JF - Journal of King Saud University - Science
IS - 1
ER -