Abstract
Polyphenols are indispensable as the main antioxidant substances of Phyllanthus emblica. In this study, ultrasonic-assisted extraction of emblic leafflower fruit polyphenol was performed with ethanol, and a response surface method was used to optimize the extraction results and determine parameters for the best conditions. These parameters included a drying temperature of 80 °C emblic leafflower fruit pulp, 60% alcohol concentration, solid‒liquid ratio, ultrasonic extraction time of 24 min and ultrasound temperature of 45 °C. Under the experimental conditions, the yield of polyphenols obtained from P. emballiae was 10.40%, which was almost the same as the ideal prediction value (10.39%). The established regression model shows a good fitting degree.
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Acknowledgements
This work was supported by Construction project of Guangdong University Characteristic Condiment Engineering Technology Development Center (GCZX-B1103); the Research Program of Guangdong Industry Technical College (KJ2021-10); College Natural Science Research Key Project of Hebei Education Department (ZD2020193); 2022 Teaching Reform Project of Hebei Vocational University of Industry and Technology (WT20220104).
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Wu, YL., Zhang, W., Guo, LD. et al. Optimization of ultrasonic-assisted ethanol extraction of polyphenols from Phyllanthus emblica by response surface methodology. Chem. Pap. 78, 221–229 (2024). https://doi.org/10.1007/s11696-023-03066-x
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DOI: https://doi.org/10.1007/s11696-023-03066-x