Advertisement

Extraction process optimization of Murraya koenigii leaf extracts and antioxidant properties

  • Vandana Sablania
  • Sowriappan John Don BoscoEmail author
  • Mudasir Bashir
Original Article
  • 13 Downloads

Abstract

The study was intended to optimise the process variables such as extraction time and solvent concentration to maximize the yield of Murraya koenigii leaf extract and total phenolic content using response surface methodology. The experimental design was conducted for independent factor such as acetone, ethanol, methanol (20–80%) and time (20–100 min). The optimal conditions as the quadratic model were retained through central composite design. All the variables showed significant influence on extract yield and total phenolic content of M. koenigii leaf extract. The optimized conditions of extract were attained as 50% of ethanol, 60% acetone, 80% methanol and further analysed for their DPPH scavenging activity, total phenolic content, flavonoid content, and ferric reducing activity. Extract obtained with 50% ethanol showed highest DPPH scavenging activity and total phenolic content while 60% acetonic extract exhibited highest ferric reducing activity and flavonoid content.

Keywords

Murraya koenigii Response surface methodology Flavonoid content Phenolic content Ferric reducing power assay 

Notes

Acknowledgements

The author would like to acknowledge the Department of Food Science and Technology, Pondicherry University, Pondicherry, for providing amenities. The author would also be grateful to UGC for providing Senior Research Fellowship.

Compliance with ethical standards

Conflict of interest

The authors declared no conflict of interest.

References

  1. Al-Farsi MA, Lee CY (2008) Optimization of phenolics and dietary fibre extraction from date seeds. Food Chem 108:977–985CrossRefGoogle Scholar
  2. Biswas AK, Chatli MK, Sahoo J (2012) Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chem 133:467–472CrossRefGoogle Scholar
  3. Brahmi F, Mechri B, Dhibi M, Hammami M (2015) Effect of growth stage and solvent extract on the antioxidant potential of olive leaves. J Plant Sci 3:1–7Google Scholar
  4. Chebil Humeau C, Anthoni J, Dehez F, Engasser JM, Ghoul M (2007) Solubility of flavonoids in organic solvents. J Chem Eng Data 52:1552–1556CrossRefGoogle Scholar
  5. Chitra M, Muga V, Dhanarasu S, Al-hazimi AM (2011) Screening of phytochemical and in vitro activity of Euphorbia hirta L. J Chem Pharm Res 3(6):110–114Google Scholar
  6. Choudhary S, Tanwer BS, Vijayvergia R (2012) Total phenolics, flavonoids and antioxidant activity of Tricosanthes cucumerena Linn. J Drug Invent Today 4(5):368–370Google Scholar
  7. Dailey A, Vuong QV (2015) Effect of extraction solvents on recovery of bioactive compounds and antioxidant properties from macadamia (Macadamia tetraphylla) skin waste. Cogent Food Agric 1(1). Article ID 1115646Google Scholar
  8. Dent M, Uzelac VD, Peni M, Brncic M, Bosiljkov T, Levaj B (2013) The effect of extraction solvents, temperature, and time on the composition and mass fraction of polyphenols in Dalmatian wild sage (Salvia officinalis L.) extracts. J Food Technol Biotechnol 51(1):84–91Google Scholar
  9. Fu Z, Tu Z, Zhang L, Wang H, Wen Q, Huang T (2016) Antioxidant activities and polyphenols of sweet potato (Ipomoea batatas L.) leaves extracted with solvents of various polarities. Food Biosci 15:11–18CrossRefGoogle Scholar
  10. Jain V, Momin M, Laddha K (2012) Murraya Koenigii: an updated review. Int Ayurv Herb Med 2(4):607–627Google Scholar
  11. Jayapriya G, Gricilda SF (2015) Phytochemical analysis and antimicrobial efficacy of Rhinacanthus nasutus (l) Linn. J Pharma Phytochem 3(6):83–86Google Scholar
  12. Meneses NGT, Martins S, Teixeira JA, Mussatto SI (2013) Influence of extraction solvents on the recovery of antioxidant phenolic compounds from Brewer’s spent grains. Sep Purif Technol 108:152–158CrossRefGoogle Scholar
  13. Mohamad M, Ali MW, Ripin A, Ahmad A (2013) Effect of extraction process parameters on the yield of bioactive compounds from the roots of Eurycoma longifolia. J Teknol 60:51–57Google Scholar
  14. Munhoza VM, Longhini R, Souza JRP, Eneri JAC, Mello EV, Lopes GC, Joao CPM (2014) Extraction of flavonoids from Tagetes patula: process optimization and screening for biological activity. Rev Bras Farmacogn 24:576–583CrossRefGoogle Scholar
  15. Muthukumar M, Naveena BM, Vaithiyanathan S, Sen AR, Sureshkumar K (2014) Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties. J Food Sci Technol 51(11):3172–3180CrossRefGoogle Scholar
  16. Ngo TV, Scarlett CJ, Bowyer MC, Ngo PD, Vuong QV (2017) Impact of different extraction solvents on bioactive compounds and antioxidant capacity from the root of Salacia chinensis L. J Food Qual.  https://doi.org/10.1155/2017/9305047 Google Scholar
  17. Ningappa MB, Dinesha R, Srinivas L (2008) Antioxidant and free radical scavenging activities of polyphenol-enriched curry leaf (Murraya koenigii L.) extracts. Food Chem 106:720–728CrossRefGoogle Scholar
  18. Ningappa MB, Dhananjaya BL, Dinesha R, Harsha R, Srinivas L (2010) Potent antibacterial property of APC protein from curry leaves (Murraya koenigii L.). Food Chem 118:747–750CrossRefGoogle Scholar
  19. Othman A, Mukhtar NJ, Ismail NS, Chang SK (2014) Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants. Int Food Res J 21(2):759–766Google Scholar
  20. Premi MS, Sharma HK (2017) Effect of extraction conditions on the bioactive compounds from Moringa oleifera (PKM 1) seeds and their identification using LC–MS. J Food Meas Charact 11:213–225CrossRefGoogle Scholar
  21. Rahman MM, Gray AI (2005) A benzoisofuranone derivative and carbazole alkaloids from Murraya koenigii and their antimicrobial activity. Phytochemistry 66:1601–1606CrossRefGoogle Scholar
  22. Ramos LR, Santos JS, Daguer H, Valese AC, Cruz AG, Granato D (2017) Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp. Food Chem 221:950–958CrossRefGoogle Scholar
  23. Sablania V, Bosco SJD, Rohilla S, Shah MA (2018) Microencapsulation of Murraya koenigii L. leaf extract using spray drying. J Food Meas Charact 12(2):892–901CrossRefGoogle Scholar
  24. Shah MA, Bosco SJD, Mir SA (2015) Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef. Food Packag Shelf Life 3:31–38CrossRefGoogle Scholar
  25. Shahidi F, Zhong Y (2015) Measurement of antioxidant activity. J Funct Foods 18:757–781CrossRefGoogle Scholar
  26. Tan MC, Tan CP, Ho CW (2013) Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems. Int Food Res J 20(6):3117–3123Google Scholar
  27. Tan SP, Parks SE, Stathopoulos CE, Roach PD (2014) Extraction of flavonoids from bitter melon. J Food Nutr Sci 5:458–465Google Scholar
  28. Trabelsi N, Oueslati S, Falleh H, Waffo-Téguo P, Papastamoulis Y, Mérillon JM, Abdelly C, Ksouri R (2012) Isolation of powerful antioxidants from the medicinal halophyte Limoniastrum guyonianum. Food Chem 135:1419–1424CrossRefGoogle Scholar
  29. Wang L, Yen JH, Ling HL, Wu MJ (2003) Antioxidant effect of methanol extracts from lotus plumule and blossom (Nelumbo nucifera Gertn.). J Food Drug Anal 11:60–66Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Vandana Sablania
    • 1
  • Sowriappan John Don Bosco
    • 1
    Email author
  • Mudasir Bashir
    • 1
  1. 1.Department of Food Science and TechnologyPondicherry UniversityPuducherryIndia

Personalised recommendations