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Open AccessArticle

Optimization of Microwave-Assisted Extraction of Total Phenolic and Total Flavonoid Contents from Fruits of Docynia indica (Wall.) Decne. Using Response Surface Methodology

1
Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology (VAST), Hanoi 100803, Vietnam
2
Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100803, Vietnam
3
School of Chemical Engineering, Hanoi University of Science and Technology, Hanoi 100803, Vietnam
4
Faculty of Chemical Technology, Hanoi University of Industry, Hanoi 100803, Vietnam
5
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 755414, Vietnam
6
Faculty of Pharmacy, Nguyen Tat Thanh Univeristy, Ho Chi Minh City 755414, Vietnam
*
Authors to whom correspondence should be addressed.
Processes 2019, 7(8), 485; https://doi.org/10.3390/pr7080485
Received: 21 June 2019 / Revised: 12 July 2019 / Accepted: 22 July 2019 / Published: 1 August 2019
(This article belongs to the Special Issue Green Separation and Extraction Processes)
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Abstract

Docynia indica (D. indica) shows various useful biological activities, such as antioxidant, anti-inflammatory, antibacterial effects, and positive benefits for human health. Such biological activities relate to the main phytochemicals of D. indica including phenolic and flavonoid. However, isolation for phenolic and flavonoid by popular methods such as hot extraction, soxhlet extraction, and ultrasonic extraction have been relatively ineffective. Therefore, in this study, microwave-assisted extraction (MAE) was used for the extraction of total phenolic and total flavonoid from D. indica. The optimization experiments were conducted based on response surface methodology (RMS) according to a central composite design with four independent variables: extraction time (min), ethanol concentration (%, v/v), microwave power (W), and pH of the solvent. Three dependent variables were total phenolic content (TPC), total flavonoid content (TFC), and yield. The optimal conditions for the extraction of phenolic and flavonoid from D. indica were: extraction time of 50 min, ethanol concentration of 65%, microwave power of 440 W, and solvent pH of 5.4. These conditions corresponded to TPC, TFC, and yield values of 33.57 ± 0.12 (mg GAE/g), 25.01 ± 0.11 (mg QE/g) and 33.44 ± 0.14 (%), respectively. View Full-Text
Keywords: Docynia indica; microwave-assisted extraction; response surface methodology; total phenolic content and total flavonoid content Docynia indica; microwave-assisted extraction; response surface methodology; total phenolic content and total flavonoid content
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Le, X.D.; Nguyen, M.C.; Vu, D.H.; Pham, M.Q.; Pham, Q.L.; Nguyen, Q.T.; Nguyen, T.A.; Pham, V.T.; Bach, L.G.; Nguyen, T.V.; Tran, Q.T. Optimization of Microwave-Assisted Extraction of Total Phenolic and Total Flavonoid Contents from Fruits of Docynia indica (Wall.) Decne. Using Response Surface Methodology. Processes 2019, 7, 485.

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