TITLE:
Optimizing Extraction of Phenolics and Flavonoids from Solanum ferox Fruit
AUTHORS:
Zuraida Ab Rahman, Mohd Waznul Adly Mohd Zaidan, Ayu Nazreena Othman, Muhamad Aizuddin Ahmad, Sanimah Simoh, Muhammad Aiman Haiqal Ismail
KEYWORDS:
Phenolics, Flavonoid, Solanum ferox
JOURNAL NAME:
Natural Science,
Vol.11 No.4,
April
19,
2019
ABSTRACT: Various phenolic and flavonoid compounds that
are secondary plant metabolites are known to contribute to physiological
wellbeing. Extraction efficiency of such compounds from plant sources is
dependent on the extraction solvent type and composition, and its pH. In this
study, different extraction variables were examined: heating time (20 to 180 min), temperature (60°C, 75°C
and 90°C) and pH (2.5, 3.0, 4.0,
5.0, 6.0 and 7.0). Hot water was used in the extraction of dry samples. For
phenolics, the most efficient extraction was by using water at 60°C for 180 min,
whereby 5.95 mg GA equivalent/dry
extract was achieved. The most efficient extraction of flavonoids was achieved
with water at 60°C for 150 min, whereby 43 μg Quercetin equivalent/dry extract
was obtained. Adjusting the solvent to pH 2.5 increased the yield to 45.3 μg Quercetin
equivalent/dry extract.