TITLE:
Effect of Sodium Carbonate on Extraction by Aqueous Decoction of Total Polyphenols from Crushed and Whole Leaves of Combretum micranthum
AUTHORS:
Papa Guedel Faye, Lahat Niang, Edouard Mbarick Ndiaye, Oumar Ibn Khatab Cisse, Alioune Sow, Nicolas Cyrille Ayessou, Mady Cisse
KEYWORDS:
Baking Soda, Combrutum micranthum, Extraction, Decoction, Polyphenols
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.9,
September
18,
2023
ABSTRACT: Sodium bicarbonate is sometimes used to aid in the extraction of total
polyphenols. Its main effect is to increase the pH of the extraction solution.
Raising the pH can cause changes in the chemical structure of polyphenols. This
can lead to variations in their biological properties, solubility and
stability. This work studied the effect of sodium carbonate on the extraction
by aqueous decoction of total polyphenols from the leaves of Combretum micranthum. The content of total phenolic
compounds in the extracts was estimated by the Folin-Ciocalteu method. The
color of the samples was measured using a colorimeter (type: KONICA MINOLTA.
Japan) based on the CIELAB color system. The results obtained were subjected to
a one-way ANOVA analysis of variance with R software version 3.2.4 Revised
(2018) and Minitab-18 software. The
results reveal a drop in the concentration of extracted polyphenols
proportional to the addition of sodium carbonate, i.e. a drop from 3.30 to
1.04 mg·AG·100 g-1 of extract on whole leaves and 3.921
to 2.551 mg·AG·100 g-1 extract on crushed leaves. On the
other hand, the intensity of the coloring of the extracts increases
significantly with the addition of sodium carbonate from 0.0 g·L -1 to 0.666 g·L-1.