Ultrasound-assisted extraction of phenolic compounds from Polyscias fruticosa (L.) Harms root
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Ultrasound-assisted extraction of phenolic compounds from Polyscias fruticosa (L.) Harms root

L.P.T. Quoc, H.N.Q. Anh

Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, 700000 Vietnam

 

ORIGINAL ARTICLE

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DOI: 10.26907/2542-064X.2023.1.58-67

For citation: Quoc L.P.T., Anh H.N.Q. Ultrasound-assisted extraction of phenolic compounds from Polyscias fruticosa (L.) Harms root. Uchenye Zapiski Kazanskogo Universiteta. Seriya Estestvennye Nauki, 2023, vol. 165, no. 1, pp. 58–67. doi: 10.26907/2542-064X.2023.1.58-67.

Для цитирования: Quoc L.P.T., Anh H.N.Q. Ultrasound-assisted extraction of phenolic compounds from Polyscias fruticosa (L.) Harms root // Учен. зап. Казан. ун-та. Сер. Естеств. науки. – 2023. – Т. 165, кн. 1. – С. 58–67. – doi: 10.26907/2542-064X.2023.1.58-67.

 

Abstract

Polyscias fruticosa (L.) Harms root extracts were obtained and separated using ultrasound-assisted extraction (UAE) with the preset optimal parameters, such as solvent/solid (SS) ratio (50/1, mL g–1), ethanol concentration (40%, v/v), temperature (45 °C), and extraction time (20 min). The best values of the total phenolic content (TPC) and antioxidant capacity (AC) of the extracts under these extraction conditions were 2.13 ± 0.02 mg of gallic acid equivalents (GAE) per gram of dry sample weight (DW) for TPC and 78.13 ± 0.25% for AC. In addition, the structure of the plant material was examined by scanning electron microscopy (SEM): it was revealed that the structure of the residues changed completely as a result of the ultrasound treatment compared to the initial material.

Keywords: ethanol, herb, phenolic compounds, Polyscias fruticosa, UAE

Acknowledgments. This research was performed at the Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City (Vietnam).

The authors would like to thank Bui Thi Huyen Phuong, Nguyen Thi My Tien, and Tran Quoc Thang for their helpful advice on various technical issues examined in this paper.

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Received November 2, 2022

Accepted December 5, 2022

 

Le Pham Tan Quoc, PhD in Food Science and Technology, Lecturer

Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City

Ward 4, Go Vap District, Ho Chi Minh City, 700000 Vietnam

E-mail: lephamtanquoc@iuh.edu.vn

 

Huynh Nguyen Que Anh, MSc in Food and Beverage Technology, Lecturer

Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City

Ward 4, Go Vap District, Ho Chi Minh City, 700000 Vietnam

E-mail: huynhnguyenqueanh@iuh.edu.vn

 

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