TITLE:
Optimization of the Aqueous Decoction Process of Combretum micranthum Leaves
AUTHORS:
Papa Guedel Faye, Edouard Mbarick Ndiaye, Samba Baldé, Alioune Sow, Omar Khatab Cissé, Nicolas Cyrille Ayessou, Mady Cisse
KEYWORDS:
Combretum micranthum, Extraction, Decoction, Polyphenols, Coloring
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.3,
March
29,
2023
ABSTRACT: This work proposes to compare the extraction of
total polyphenols and the coloring obtained after several series of decoction
at 100°C/20min, of whole or crushed leaves of Combretum micranthum. The
total phenolic content of the extracts obtained after decoction was determined
by Folin’s method. The color parameters were measured using a colorimeter based
on the CIELAB system. The analysis of variance (ANOVA) shows significant
differences (p 0.05) on different parameters
evaluated. The Minitab 19 software was used to classify the extracts according to
the color parameters (L, A, and B). The results showed that the maximum of
polyphenols (21.67%) was extracted in the crushed leaves after three series of
decoctions while with the whole leaves the maximum of 16.17% is obtained after six series of decoctions. The
concentration of total polyphenols becomes low from four series of decoctions
with 0.146 g·AG·100 g-1 MS. The red and yellow coloring drops respectively
by 85 and 69% with crushed leaves and 64 and 21% with whole leaves. The
conductivity and the brix of the extracts fall according to the series of
decoctions. These results show that for optimal use of C. micranthum leaves in traditional medicine, crushed leaves and
three series of decoctions are indicated and sufficient.