Abstract
Docynia indica (D. indica) shows various useful biological activities, such as antioxidant, anti-inflammatory, antibacterial effects, and positive benefits for human health. Such biological activities relate to the main phytochemicals of D. indica including phenolic and flavonoid. However, isolation for phenolic and flavonoid by popular methods such as hot extraction, soxhlet extraction, and ultrasonic extraction have been relatively ineffective. Therefore, in this study, microwave-assisted extraction (MAE) was used for the extraction of total phenolic and total flavonoid from D. indica. The optimization experiments were conducted based on response surface methodology (RMS) according to a central composite design with four independent variables: extraction time (min), ethanol concentration (%, v/v), microwave power (W), and pH of the solvent. Three dependent variables were total phenolic content (TPC), total flavonoid content (TFC), and yield. The optimal conditions for the extraction of phenolic and flavonoid from D. indica were: extraction time of 50 min, ethanol concentration of 65%, microwave power of 440 W, and solvent pH of 5.4. These conditions corresponded to TPC, TFC, and yield values of 33.57 ± 0.12 (mg GAE/g), 25.01 ± 0.11 (mg QE/g) and 33.44 ± 0.14 (%), respectively.
Highlights
Docynia indica (Wall.) Decne (Rosaceae) is a plant that is widely distributed in Vietnam, India and some southern provinces of China [1,2]
In a study involving Vietnamese D. indica fruits, the total phenolic content of the fruit was found to account for 4.99% of extract dry equivalent to 49.9 mg GAE/g extract [5]
Based on our familiarity with experiments involving D. indica fruits, fixed values were chosen as microwave power of 400 W, extraction time of 30 min, solvent concentration of 60% (v/v) and solvent pH of 4
Summary
Docynia indica (Wall.) Decne (Rosaceae) is a plant that is widely distributed in Vietnam, India and some southern provinces of China [1,2]. In India, it was shown that D. indica mature fruits possess a total content of phenolic and flavonoids of 36.82 ± 0.34 mg of gallic acid/g extract and 22.62 ± 0.21 mg equivalent to Rutin (RE)/g extract [8]. In a study involving Vietnamese D. indica fruits, the total phenolic content of the fruit was found to account for 4.99% of extract dry equivalent to 49.9 mg GAE/g extract [5]. The main objective of this study is to extract the total phenolic and flavonoid content yield from D. indica in Vietnam using microwave-assisted extraction. The response surface methodology (RSM) was applied to find the optimal conditions for the extraction
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