Cinnamomum camphora leaves as a source of proanthocyanidins separated using microwave-assisted extraction method and evaluation of their antioxidant activity in vitro

Abstract

Cinnamomum camphora is a notable tree species of great significance to human beings. Proanthocyanidins (PCs) were separated from C. camphora leaves using microwave assisted extraction (MAE) method. Four variables of the MAE procedure were studied using the Box-Behnken design of response surface method. The results demonstrated that the optimal extraction conditions were: ethanol concentration of 77%; liquid/solid ratio of 20 mL/g, microwave time of 18 min, and microwave power of 530 W to achieve an actual yield of 81.56 ± 2.03 mg/g for C. camphora PCs. Extraction kinetic study results indicated that MAE is the most efficient method for C. camphora leaf PCs extraction under the obtained conditions in comparison to the reference methods (heat reflux extraction, ultrasound extraction, and Soxhlet extraction), by which the highest yield of PCs and the volumetric mass transfer coefficient were obtained in the shortest extraction time. Antioxidant activity study revealed that C. camphora leaf PCs could be used as a natural alternative to the synthetic commercial antioxidants.