Comparison of Maseration and Sonication Method on Flavonoid Extraction from Mango Leaves: Effect of Solvent Ratio

https://doi.org/10.22146/ajche.74204

Alifiana Permata Sari(1), Nur Layli Amanah(2), Awalia Wardatullathifah(3), Agung Nugroho(4*)

(1) Department of Chemical Engineering, Universitas Pertamina Jalan Teuku Nyak Arief, Simprug, Kebayoran Lama, Jakarta 12220, Indonesia
(2) Department of Materials Science and Engineering, National Taiwan University of Science and Technology, No.43, Sec. 4, Keelung Road, Taipei 10607, Taiwan
(3) Department of Chemical Engineering, Universitas Pertamina Jalan Teuku Nyak Arief, Simprug, Kebayoran Lama, Jakarta 12220, Indonesia
(4) Department of Chemical Engineering, Universitas Pertamina Jalan Teuku Nyak Arief, Simprug, Kebayoran Lama, Jakarta 12220, Indonesia
(*) Corresponding Author

Abstract


Mango leaf extract has proven to contain flavonoids that serve as antioxidants. In this study, a comparison between traditional maceration and sonication on flavonoid extraction from mango leaf was investigated. The various ratios of ethanol and acetone were utilized as solvents (1:5, 1:10, and 1:15). The sonication process, which uses an ultrasonic cleaning bath set at 40 oC, takes 30 minutes as contrasted to the maceration procedure of 36 hours treatment at room temperature. The flavonoid test using aluminum (III) chloride (AlCl3) colorimetric technique shows that acetone provides greater solvent power than ethanol. According to this study, the optimal ratios for the maceration and sonication procedures are 1:10 and 1:15, respectively. The maceration process resulted in the optimum extract of 0.186 mgQE/g dry leaves. Meanwhile, using a 1:15 acetone solvent ratio and the sonication method, the highest concentration of flavonoid components was discovered, reaching 0.143 mgQE/g dry material with 54 times shorter time.


Keywords


Extraction, Flavonoid, Mango Leaves, Optimum Ratio, Solvent

Full Text:

PDF


References

Al-Khayri, J.M., Sahana, G.R., Nagella, P., Joseph, B. V, Alessa, F.M., and Al-Mssallem, M.Q., 2022. “Flavonoids as potential anti-inflammatory molecules: A review.” Molecules, 27 (9), 2901 https://doi.org/10.3390/molecules27092901

Calado, J.C.P., Albertão, P.A., de Oliveira, E.A., Letra, M.H.S., Sawaya, A.C.H.F., and Marcucci, M.C., 2015. “Flavonoid contents and antioxidant activity in fruit, vegetables and other types of food.” Agric. Sci., 6, 426.

Chaves, J.O., de Souza, M.C., da Silva, L.C., Lachos-Perez, D., Torres-Mayanga, P.C., Machado, A.P. da F., Forster-Carneiro, T., Vázquez-Espinosa, M., González-de-Peredo, A.V., Barbero, G.F., and Rostagno, M.A., 2020. “Extraction of flavonoids from natural sources using modern techniques.” Front. Chem., 8. 507887. https://doi.org/10.3389/ fchem.2020.507887

Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., and Abert-Vian, M., 2017. “Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review.” Ultrason. Sonochem., 34, 540–560. https://doi.org/https://doi.org/10.1016/j.ultsonch.2016.06.035

Chen, Q., Wang, X., Yuan, X., Shi, J., Zhang, C., Yan, N., and Jing, C., 2021. “Comparison of phenolic and flavonoid compound profiles and antioxidant and α-glucosidase inhibition properties of cultivated soybean (glycine max) and wild soybean (glycine soja).” Plants, 10(4), 813. https://doi.org/10.3390/ plants10040813

Cornard, J.P., and Merlin, J.C., 2002. “Spectroscopic and structural study of complexes of quercetin with Al(III).” J. Inorg. Biochem., 92, 19–27. https://doi.org/https://doi.org/10.1016/S0162-0134(02)00469-5

Cruz, L., Basílio, N., Mateus, N., de Freitas, V., and Pina, F., 2022. “Natural and synthetic flavylium-based dyes: the chemistry behind the color.” Chem. Rev., 122, 1416–1481.https://doi.org/10.1021/acs.chemrev.1c00399

Dall’Acqua, S., Miolo, G., Innocenti, G., and Caffieri, S., 2012. “The photodegradation of quercetin: Relation to oxidation.” Molecules, 17(8), 8898-8907. https://doi.org/10.3390/molecules17088898

Dorta, E., Lobo, M.G., and Gonzalez, M., 2012. “Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties.” J. Food Sci. 77, C80-8. https://doi.org/10.1111/j.1750-3841.2011.02477.x

Gharibi, S., Tabatabaei, B.E.S., and Saeidi, G., 2015. “Comparison of essential oil composition, flavonoid content and antioxidant activity in eight achillea species.” J. Essent. Oil Bear. Plants, 18, 1382–1394. https://doi.org/10.1080/0972060X.2014.981600

Hamidu, L., Ahmad, A.R., and Najib, A., 2018. “Qualitative and quantitative test of total flavonoid buni fruit (Antidesma bunius (L.) Spreng) with UV-Vis spectrophotometry method.” Pharmacogn. J. 10 (1), 60-63

Hapsari, S., Yohed, I., Kristianita, R.A., Jadid, N., Aparamarta, H.W., and Gunawan, S., 2022. “Phenolic and flavonoid compounds extraction from Calophyllum inophyllum leaves.” Arab. J. Chem. 15 (3), 103666. https://doi.org/https://doi.org/10.1016/j.arabjc.2021.103666

Jovanović, A.A., Đorđević, V.B., Zdunić, G.M., Pljevljakušić, D.S., Šavikin, K.P., Gođevac, D.M., and Bugarski, B.M., 2017. “Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques.” Sep. Purif. Technol., 179, 369–380. https://doi.org/https://doi.org/10.1016/j.seppur.2017.01.055

Kalita, P., Tapan, B., Pal, T., and Kalita, R., 2013. “Estimation of total flavonoids content (TFC) and anti oxidant activities of methanolic whole plant extract of Biophytum sensitivum Linn.” J. Drug Deliv. Ther., 3(4), 33-37. https://doi.org/10.22270/jddt.v3i4.546

Martín, M.Á., and Ramos, S., 2021. “Dietary flavonoids and insulin signaling in diabetes and obesity.” Cells, 10 (6), 1474. https://doi.org/10.3390/cells10061474

Masturi, Alighiri, D., Edie, S.S., Drastisianti, A., Khasanah, U., Tanti, K.A., Susilawati, Maghfiroh, R.Z., Kirana, K.G.C., and Choirunnisa, F., 2020. “Identification of flavonoid compounds and total flavonoid content from biowaste of local durian shell (Durio zibethinus).” J. Phys. Conf. Ser., 1567, 42084. https://doi.org/10.1088/1742-6596/1567/4/042084

Masturi, Alighiri, D., Nuzulina, K., Rodhiyah, M., and Drastisianti, A., 2019. “Optimization of condition extraction in quantification of total flavonoid content in the seeds of the Arummanis (Mangifera indica L.) mango from Indonesia.” J. Phys. Conf. Ser., 1321, 22041. https://doi.org/10.1088/1742-6596/1321/2/022041

Maungchanburee, S., Phongseeput, S., Thongsri, O., Maijuy, M., and Chaithada, P., 2020. “Study of antioxidant activities, total phenolic content and total flavonoid content of the extracts of Monochoria vaginalis and Cissus repens Lamk. using different solvents.” J. Pharm. Sci. Res,. 12, 356–359.

Morata, A., González, C., Tesfaye, W., Loira, I., and Suárez-Lepe, J.A., 2019. “Chapter 3 - Maceration and Fermentation: New Technologies to Increase Extraction,” in: Morata, A.B.T.-R.W.T. (Ed.), . Academic Press, pp. 35–49. https://doi.org/https://doi.org/10.1016/B978-0-12-814399-5.00003-7

Nguyen, M.P., 2020. “Efficacy of some variables of extraction to the total phenolic and flavonoid content in young mango (Mangifera indica L.) leaf.” Ann. PHYTOMEDICINE-AN Int. J., 9, 113–115. https://doi.org/10.21276/ap.2020.9.1.13

Phuyal, N., Jha, P.K., Raturi, P.P., and Rajbhandary, S., 2020. “Total phenolic, flavonoid contents, and antioxidant activities of fruit, seed, and bark extracts of Zanthoxylum armatum DC.” Sci. World J., 2020, 8780704. https://doi.org/ 10.1155/2020/8780704

Pisoschi, A.M., Pop, A., Iordache, F., Stanca, L., Predoi, G., and Serban, A.I., 2021. “Oxidative stress mitigation by antioxidants - An overview on their chemistry and influences on health status.” Eur. J. Med. Chem., 209, 112891. https://doi.org/https://doi.org/10.1016/j.ejmech.2020.112891

Safdar, M.N., Kausar, T., and Nadeem, M., 2017. “Comparison of ultrasound and maceration techniques for the extraction of polyphenols from the mango peel.” J. Food Process. Preserv., 41, e13028. https://doi.org/https://doi.org/10.1111/jfpp.13028

Sasadara, M.M. V, and Wirawan, I.G.P., 2021. “Effect of extraction solvent on total phenolic content, total flavonoid content, and antioxidant activity of Bulung Sangu (Gracilaria sp.) Seaweed.” IOP Conf. Ser. Earth Environ. Sci., 712, 12005. https://doi.org/10.1088/1755-1315/712/1/012005

Shen, J., Zou, Z., Zhang, X., Zhou, L., Wang, Y., Fang, W., and Zhu, X., 2018. “Metabolic analyses reveal different mechanisms of leaf color change in two purple-leaf tea plant (Camellia sinensis L.) cultivars.” Hortic. Res., 5, 7. https://doi.org/ 10.1038/s41438-017-0010-1

Shraim, A.M., Ahmed, T.A., Rahman, M.M., and Hijji, Y.M., 2021. “Determination of total flavonoid content by aluminum chloride assay: A critical evaluation.” LWT, 150, 111932. https://doi.org/ 10.1016/j.lwt.2021.111932

Singla, M., and Sit, N., 2021. “Application of ultrasound in combination with other technologies in food processing: A review.” Ultrason. Sonochem., 73, 105506. https://doi.org/https://doi.org/10.1016/j.ultsonch.2021.105506

Syahir, A., Sulaiman, S., Mel, M., Othman, M., and Zubaidah Sulaiman, S., 2020. “An overview: Analysis of ultrasonic-assisted extraction’s parameters and its process.” IOP Conf. Ser. Mater. Sci. Eng., 778, 12165. https://doi.org/10.1088/1757-899x/778/1/012165

Tanaka, S., Seki, M., Miki, T., Umemura, K., and Kanayama, K., 2017. “Solute diffusion into cell walls in solution-impregnated wood under conditioning process III: effect of relative humidity schedule on solute diffusion into shrinking cell walls.” J. Wood Sci., 63, 263–270. https://doi.org/10.1007/s10086-017-1613-8

Tohidi, B., Rahimmalek, M., and Arzani, A., 2017. “Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran.” Food Chem., 220, 153–161. https://doi.org/https://doi.org/10.1016/j.foodchem.2016.09.203

Zhang, L., Ravipati, A.S., Koyyalamudi, S.R., Jeong, S.C., Reddy, N., Smith, P.T., Bartlett, J., Shanmugam, K., Münch, G., and Wu, M.J., 2011. “Antioxidant and anti-inflammatory activities of selected medicinal plants containing phenolic and flavonoid compounds.” J. Agric. Food Chem., 59, 12361–12367. https://doi.org/10.1021/jf203146e

Zhang, Q.-W., Lin, L.-G., and Ye, W.-C., 2018. “Techniques for extraction and isolation of natural products: a comprehensive review.” Chin. Med., 13, 20. https://doi.org/10.1186/s13020-018-0177-x



DOI: https://doi.org/10.22146/ajche.74204

Article Metrics

Abstract views : 7608 | views : 5056

Refbacks

  • There are currently no refbacks.


ASEAN Journal of Chemical Engineering  (print ISSN 1655-4418; online ISSN 2655-5409) is published by Chemical Engineering Department, Faculty of Engineering, Universitas Gadjah Mada.