Impact of solvent selection on the extraction of total phenolic content and total flavonoid content from kaffir lime leaves: Ultrasonic assisted extraction (UAE) and microwave assisted extraction (MAE)

Abstract

Kaffir lime is one form of the aromatic plants which is well-known in the field of medicinal, food and perfumery industry. The key aim of the research to study the effect of specific solvent extraction use both Ultrasonic assisted extraction (UAE) and Microwave assisted extraction (MAE) techniques. Solvents were analyzed using distilled water (H2O), 50% ethanol and 50% methanol, respectively. The biological activity of the extract was measured using total phenolic content (TPC) and total flavonoid content (TFC) for both extraction methods. The findings revealed that 50% of ethanol was the best solvent to obtain the highest TPC, while 50% of methanol was the best solvent to obtain the highest TFC in the UAE process. Nevertheless, 50% ethanol was the perfect solvent to achieve the highest levels of TPC and TFC using MAE techniques. For this analysis, the UAE was more successful than the MAE, as the UAE had higher TPC and TFC than the MAE.