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Extraction process optimization of Murraya koenigii leaf extracts and antioxidant properties

Journal of Food Science and Technology volume 56, pages 5500–5508 (2019)Cite this article

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.

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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.

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  1. Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India

    Vandana Sablania, Sowriappan John Don Bosco & Mudasir Bashir

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  1. Vandana Sablania
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  2. Sowriappan John Don Bosco
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  3. Mudasir Bashir
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Correspondence to Sowriappan John Don Bosco.

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Sablania, V., Bosco, S.J.D. & Bashir, M. Extraction process optimization of Murraya koenigii leaf extracts and antioxidant properties. J Food Sci Technol 56, 5500–5508 (2019). https://doi.org/10.1007/s13197-019-04022-y

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  • DOI: https://doi.org/10.1007/s13197-019-04022-y

Keywords

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