Abstract
The current study aims to verify the best method for a rapid and efficient extraction of flavonoids from Alpinia zerumbet. Dried leaves were extracted using distillated water and ethanol 70% by extraction methods of shaking maceration, ultrasonic, microwave and stirring. By the application of TLC and reversed-phase HPLC techniques the rutin and kaempferol-3-O-glucuronide were detected. Ethanol 70% was more efficient for flavonoids extraction than water. No significant yielding variation was verified for ultrasonic, microwave and stirring methods using ethanol 70% (11 to 14%). The relative concentration of rutin and kaempferol-3-O-glucuronide, respectively, was higher by ultrasonic (1.5 and 5.62 mg g-1 dried leaves, respectively) and by microwave (1.0 and 6.64 mg g-1 dried leaves) methods using ethanol. Rapid and simplified extraction proceeding optimize phytochemical work and acquisition of secondary metabolites.
Highlights
Alpinia zerumbet (Pers.) Burtt et Smith (Zingiberaceae) is an herbaceous perennial plant with wide use in Brazil
The current study aims to verify the best method for a rapid and efficient extraction of flavonoids from Alpinia zerumbet
No significant yielding variation was verified for ultrasonic, microwave and stirring methods using ethanol 70% (11 to 14%)
Summary
Alpinia zerumbet (Pers.) Burtt et Smith (Zingiberaceae) is an herbaceous perennial plant with wide use in Brazil. This plant is among the most cited in folk medicine. It is indicated to treat arterial hypertension [1] The flavonoids of this species present remarkable medicinal properties and are related to its main biological activity [2,3,4]. Parameters as time, solvent, temperature and extraction technique influence secondary metabolites extraction. For this reason different procedures have been used for acquisition of biologically active compounds from crude plant extracts. The purpose of this work was to develop and evaluate efficient and simple procedures for extraction of flavonoids from A. zerumbet leaves in short time
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