Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis

Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis

This paper presents the effect of different extraction methods on total phenolic content (TPC), total flavonoid content (TFC) and kaempferol yield from Cassia alata via microstructure analysis. TPC and TFC of C. alata were measured spectrophotometrically by using Folin Ciocalteu assay and aluminium...

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Main Authors: Yeong, Yi Ling, Pang, Sook Fun, Afiqah, Yeop, M. M., Yusoff, Jolius, Gimbun
Format: Conference or Workshop Item
Language:English
Published: Universiti Malaysia Pahang 2018
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/24387/
http://umpir.ump.edu.my/id/eprint/24387/2/81.1%20Assessment%20of%20maceration%2C%20ultrasonic%20and%20microwave%20assisted.pdf
id ump-24387
recordtype eprints
spelling ump-243872019-10-16T03:50:28Z http://umpir.ump.edu.my/id/eprint/24387/ Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis Yeong, Yi Ling Pang, Sook Fun Afiqah, Yeop M. M., Yusoff Jolius, Gimbun TP Chemical technology This paper presents the effect of different extraction methods on total phenolic content (TPC), total flavonoid content (TFC) and kaempferol yield from Cassia alata via microstructure analysis. TPC and TFC of C. alata were measured spectrophotometrically by using Folin Ciocalteu assay and aluminium chloride colorimetric assay, respectively. Identification and quantification of kaempferol were performed using an ultra-performance liquid chromatography coupled photodiode array (UPLC-PDA). The results showed that microwave assisted extraction (MAE) has the highest TPC, TFC and kaempferol yield (37.92 ± 0.50 mg GAE/g DW, 135.18 ± 2.90 mg QE/g DW, 17.67 ± 1.06 mg KA/g DW), followed by ultrasonic assisted extraction (UAE) (26.91 ± 0.43 mg GAE/g DW, 86.69 ± 1.67 mg QE/g DW, 14.19 ± 0.43 mg KA/g DW) and maceration extraction (ME) (20.68 ± 1.63 mg GAE/g DW, 70.13 ± 4.43 mg QE/g DW, 12.01 ± 0.25 mg KA/g DW). The scanning electron microscopy analysis shows extensive contraction of the plant cell mesophyl and epidermis in the UAE and MAE compared to that of ME which yielded TPC and TFC about 24% to 93% higher than that of ME. The glandular trichomes completely dissapear from the MAE sample which explains the highest kaempferol yield obtained. The efficiency of polyphenols extraction relies on the disruption level of the C. alata leaves. Universiti Malaysia Pahang 2018-10 Conference or Workshop Item PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/24387/2/81.1%20Assessment%20of%20maceration%2C%20ultrasonic%20and%20microwave%20assisted.pdf Yeong, Yi Ling and Pang, Sook Fun and Afiqah, Yeop and M. M., Yusoff and Jolius, Gimbun (2018) Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis. In: International Conference on Chemical Sciences and Engineering (ICCSE 2018), 7-8 November 2018 , Melaka, Malaysia. pp. 1-8.. (Unpublished)
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
Yeong, Yi Ling
Pang, Sook Fun
Afiqah, Yeop
M. M., Yusoff
Jolius, Gimbun
Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis
description This paper presents the effect of different extraction methods on total phenolic content (TPC), total flavonoid content (TFC) and kaempferol yield from Cassia alata via microstructure analysis. TPC and TFC of C. alata were measured spectrophotometrically by using Folin Ciocalteu assay and aluminium chloride colorimetric assay, respectively. Identification and quantification of kaempferol were performed using an ultra-performance liquid chromatography coupled photodiode array (UPLC-PDA). The results showed that microwave assisted extraction (MAE) has the highest TPC, TFC and kaempferol yield (37.92 ± 0.50 mg GAE/g DW, 135.18 ± 2.90 mg QE/g DW, 17.67 ± 1.06 mg KA/g DW), followed by ultrasonic assisted extraction (UAE) (26.91 ± 0.43 mg GAE/g DW, 86.69 ± 1.67 mg QE/g DW, 14.19 ± 0.43 mg KA/g DW) and maceration extraction (ME) (20.68 ± 1.63 mg GAE/g DW, 70.13 ± 4.43 mg QE/g DW, 12.01 ± 0.25 mg KA/g DW). The scanning electron microscopy analysis shows extensive contraction of the plant cell mesophyl and epidermis in the UAE and MAE compared to that of ME which yielded TPC and TFC about 24% to 93% higher than that of ME. The glandular trichomes completely dissapear from the MAE sample which explains the highest kaempferol yield obtained. The efficiency of polyphenols extraction relies on the disruption level of the C. alata leaves.
format Conference or Workshop Item
author Yeong, Yi Ling
Pang, Sook Fun
Afiqah, Yeop
M. M., Yusoff
Jolius, Gimbun
author_facet Yeong, Yi Ling
Pang, Sook Fun
Afiqah, Yeop
M. M., Yusoff
Jolius, Gimbun
author_sort Yeong, Yi Ling
title Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis
title_short Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis
title_full Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis
title_fullStr Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis
title_full_unstemmed Assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis
title_sort assessment of maceration, ultrasonic and microwave assisted extraction for total phenolic content, total flavonoid content and kaempferol yield from cassia alata via microstructures analysis
publisher Universiti Malaysia Pahang
publishDate 2018
url http://umpir.ump.edu.my/id/eprint/24387/
http://umpir.ump.edu.my/id/eprint/24387/2/81.1%20Assessment%20of%20maceration%2C%20ultrasonic%20and%20microwave%20assisted.pdf
first_indexed 2023-09-18T22:36:52Z
last_indexed 2023-09-18T22:36:52Z
_version_ 1777416653979516928

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