Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design

Vernonia amygdalina leaves are mostly consumed in Asia and Africa, due to its potential as a good source of antioxidants. In this study, a two-level factorial design was used to evaluate the significant extraction parameters in achieving higher recovery yield of extract, total phenolic content, tota...

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Main Authors:	Alara, Oluwaseun Ruth, Nour, A. H., Olalere, Olusegun Abayomi
Format:	Article
Language:	English
Published:	King Saud University 2020
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/1/Ethanolic%20extraction%20of%20flavonoids%2C%20phenolics%20and%20antioxidants.pdf

id	ump-21921
recordtype	eprints
spelling	ump-219212020-02-10T07:27:04Z http://umpir.ump.edu.my/id/eprint/21921/ Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design Alara, Oluwaseun Ruth Nour, A. H. Olalere, Olusegun Abayomi TP Chemical technology Vernonia amygdalina leaves are mostly consumed in Asia and Africa, due to its potential as a good source of antioxidants. In this study, a two-level factorial design was used to evaluate the significant extraction parameters in achieving higher recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from Vernonia amygdalina leaf. Microwave-assisted extraction technique was employed using aqueous ethanol. The independent parameters were irradiation time (1–5 min), microwave power level (500–700 W), temperature (60–80 °C), feed-to-solvent ratio (1:8–1:12 g/ml), and ethanol concentration (40–80%). Amongst the examined parameters, ethanol concentration, irradiation time, microwave power level, and feed-to-solvent ratio were significant (p < 0.05), whereas, extraction temperature was insignificant. Therefore, the recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from the ethanolic extraction of Vernonia amygdalina leaf using MAE technique are significantly affected by ethanol concentration, irradiation time, microwave power and feed-to-solvent ratio. King Saud University 2020-08-07 Article PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/21921/1/Ethanolic%20extraction%20of%20flavonoids%2C%20phenolics%20and%20antioxidants.pdf Alara, Oluwaseun Ruth and Nour, A. H. and Olalere, Olusegun Abayomi (2020) Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design. Journal of King Saud University - Science, 12. pp. 7-16. ISSN 1018-3647 https://doi.org/10.1016/j.jksus.2017.08.001 http://dx.doi.org/10.1016/j.jksus.2017.08.001
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Alara, Oluwaseun Ruth Nour, A. H. Olalere, Olusegun Abayomi Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design
description	Vernonia amygdalina leaves are mostly consumed in Asia and Africa, due to its potential as a good source of antioxidants. In this study, a two-level factorial design was used to evaluate the significant extraction parameters in achieving higher recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from Vernonia amygdalina leaf. Microwave-assisted extraction technique was employed using aqueous ethanol. The independent parameters were irradiation time (1–5 min), microwave power level (500–700 W), temperature (60–80 °C), feed-to-solvent ratio (1:8–1:12 g/ml), and ethanol concentration (40–80%). Amongst the examined parameters, ethanol concentration, irradiation time, microwave power level, and feed-to-solvent ratio were significant (p < 0.05), whereas, extraction temperature was insignificant. Therefore, the recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from the ethanolic extraction of Vernonia amygdalina leaf using MAE technique are significantly affected by ethanol concentration, irradiation time, microwave power and feed-to-solvent ratio.
format	Article
author	Alara, Oluwaseun Ruth Nour, A. H. Olalere, Olusegun Abayomi
author_facet	Alara, Oluwaseun Ruth Nour, A. H. Olalere, Olusegun Abayomi
author_sort	Alara, Oluwaseun Ruth
title	Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design
title_short	Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design
title_full	Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design
title_fullStr	Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design
title_full_unstemmed	Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design
title_sort	ethanolic extraction of flavonoids, phenolics and antioxidants from vernonia amygdalina leaf using two-level factorial design
publisher	King Saud University
publishDate	2020
url	http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/1/Ethanolic%20extraction%20of%20flavonoids%2C%20phenolics%20and%20antioxidants.pdf
first_indexed	2023-09-18T22:32:23Z
last_indexed	2023-09-18T22:32:23Z
_version_	1777416371915718656

Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design

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