Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans  

https://doi.org/10.17221/82/2016-CJFSCitation:Yu Q., Li C., Duan Z., Liu B., Duan W., Shang F. (2017): Ultrasonic microwave-assisted extraction of polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans  . Czech J. Food Sci., 35: 89-94.
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Polyphenols, flavonoids, triterpenoids, and vitamin C from Clinacanthus nutans were extracted by an ultrasonic microwave-assisted method. The optimal extraction conditions were established in distilled water, solid-liquid ratio 1 : 55 g/ml, irradiation power 90 W, and extraction cycle with 75 seconds. Results revealed that the solid-liquid ratio exerted a significant effect on polyphenols, whereas the irradiation power played a key role in the extraction of flavonoids, triterpenoids, and vitamin C. Under these conditions the extraction yield of each component was: polyphenols 8.893, flavonoids 25 936, triterpenoids 16 789, and vitamin C 0.166 mg/g. These results showed that the ultrasonic microwave-assisted extraction was an efficient technology to extract bioactive substances from Clinacanthus nutans and Clinacanthus nutans could potentially be a source of natural antioxidants.
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