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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2019
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/27507/7/Assessment%20Of%20Maceration1.pdf |
| _version_ | 1825813181019193344 |
|---|---|
| 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 |
| collection | UMP |
| 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 with 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. |
| first_indexed | 2024-03-06T12:40:13Z |
| format | Article |
| id | UMPir27507 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:40:13Z |
| publishDate | 2019 |
| publisher | Elsevier Ltd |
| record_format | dspace |
| spelling | UMPir275072020-03-27T08:56:33Z http://umpir.ump.edu.my/id/eprint/27507/ 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 with 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. Elsevier Ltd 2019-12 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/27507/7/Assessment%20Of%20Maceration1.pdf Yeong, Yi Ling and Pang, Sook Fun and Afiqah, Yeop and M. M., Yusoff and Jolius, Gimbun (2019) Assessment of Maceration, Ultrasonic and Microwave Assisted Extraction for Total Phenolic Content, Total Flavonoid Content and Kaempferol Yield from Cassia alata via Microstructures Analysis. Materials Today: Proceedings, 19 (Part 4). 1273 - 1279. ISSN 2214-7853. (Published) http://www.sciencedirect.com/science/article/pii/S2214785319338179 https://doi.org/10.1016/j.matpr.2019.11.133 |
| 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 |
| 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_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_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_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 |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/27507/7/Assessment%20Of%20Maceration1.pdf |
| work_keys_str_mv | AT yeongyiling assessmentofmacerationultrasonicandmicrowaveassistedextractionfortotalphenoliccontenttotalflavonoidcontentandkaempferolyieldfromcassiaalataviamicrostructuresanalysis AT pangsookfun assessmentofmacerationultrasonicandmicrowaveassistedextractionfortotalphenoliccontenttotalflavonoidcontentandkaempferolyieldfromcassiaalataviamicrostructuresanalysis AT afiqahyeop assessmentofmacerationultrasonicandmicrowaveassistedextractionfortotalphenoliccontenttotalflavonoidcontentandkaempferolyieldfromcassiaalataviamicrostructuresanalysis AT mmyusoff assessmentofmacerationultrasonicandmicrowaveassistedextractionfortotalphenoliccontenttotalflavonoidcontentandkaempferolyieldfromcassiaalataviamicrostructuresanalysis AT joliusgimbun assessmentofmacerationultrasonicandmicrowaveassistedextractionfortotalphenoliccontenttotalflavonoidcontentandkaempferolyieldfromcassiaalataviamicrostructuresanalysis |