Kinetic Study of Subcritical Water Extraction of Scopoletin, Alizarin, and Rutin from <i>Morinda citrifolia</i>
Noni fruits (<i>Morinda citrifolia</i>) are a source of phenolic bioactive compounds (scopoletin, alizarin, and rutin), which have antioxidant, antimicrobial, anticancer, and anti-inflammatory activities. In this study, subcritical water was applied to determine the extraction yields and...
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MDPI AG
2021-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2260 |
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| author | Roslina Jamaludin Dong-Shin Kim Liza Md Salleh Sang-Bin Lim |
| author_facet | Roslina Jamaludin Dong-Shin Kim Liza Md Salleh Sang-Bin Lim |
| author_sort | Roslina Jamaludin |
| collection | DOAJ |
| description | Noni fruits (<i>Morinda citrifolia</i>) are a source of phenolic bioactive compounds (scopoletin, alizarin, and rutin), which have antioxidant, antimicrobial, anticancer, and anti-inflammatory activities. In this study, subcritical water was applied to determine the extraction yields and kinetics of phenolic compounds from noni fruits. The scopoletin and alizarin yields increased with the increase in temperature from 100 to 140 °C, while that of rutin increased up to 120 °C and then decreased at 140 °C. The yields of all the compounds rapidly increased from 1 to 2 mL/min and then slightly up to 3 mL/min of water flow rate. The extraction kinetics were assessed using two mathematical models. The two-site kinetic desorption model had a better fit for all experimental conditions throughout the extraction cycle and best described the extraction kinetics of phenolic compounds from noni fruits. The diffusion coefficients of scopoletin and alizarin at 140 °C and 3 mL/min were 3.7- and 16.2-fold higher than those at 100 °C and 1 mL/min, respectively. The activation energies of alizarin were 2.9- to 8.5-fold higher than those of scopoletin at various flow rates. Thus, subcritical water could be an excellent solvent with higher extraction yields and shorter extraction times using an environmentally friendly solvent. |
| first_indexed | 2024-03-10T06:34:42Z |
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| id | doaj.art-6aef17c1c6c94fa2b93e2b4ee3285c01 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:34:42Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6aef17c1c6c94fa2b93e2b4ee3285c012023-11-22T18:13:14ZengMDPI AGFoods2304-81582021-09-011010226010.3390/foods10102260Kinetic Study of Subcritical Water Extraction of Scopoletin, Alizarin, and Rutin from <i>Morinda citrifolia</i>Roslina Jamaludin0Dong-Shin Kim1Liza Md Salleh2Sang-Bin Lim3Centre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, Johor Bahru 81310, Johor, MalaysiaDepartment of Food Bioengineering, Jeju National University, Jeju 63243, KoreaCentre of Lipids Engineering & Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM, Johor Bahru 81310, Johor, MalaysiaDepartment of Food Bioengineering, Jeju National University, Jeju 63243, KoreaNoni fruits (<i>Morinda citrifolia</i>) are a source of phenolic bioactive compounds (scopoletin, alizarin, and rutin), which have antioxidant, antimicrobial, anticancer, and anti-inflammatory activities. In this study, subcritical water was applied to determine the extraction yields and kinetics of phenolic compounds from noni fruits. The scopoletin and alizarin yields increased with the increase in temperature from 100 to 140 °C, while that of rutin increased up to 120 °C and then decreased at 140 °C. The yields of all the compounds rapidly increased from 1 to 2 mL/min and then slightly up to 3 mL/min of water flow rate. The extraction kinetics were assessed using two mathematical models. The two-site kinetic desorption model had a better fit for all experimental conditions throughout the extraction cycle and best described the extraction kinetics of phenolic compounds from noni fruits. The diffusion coefficients of scopoletin and alizarin at 140 °C and 3 mL/min were 3.7- and 16.2-fold higher than those at 100 °C and 1 mL/min, respectively. The activation energies of alizarin were 2.9- to 8.5-fold higher than those of scopoletin at various flow rates. Thus, subcritical water could be an excellent solvent with higher extraction yields and shorter extraction times using an environmentally friendly solvent.https://www.mdpi.com/2304-8158/10/10/2260<i>Morinda citrifolia</i>subcritical water extractionscopoletinalizarinrutinkinetic study |
| spellingShingle | Roslina Jamaludin Dong-Shin Kim Liza Md Salleh Sang-Bin Lim Kinetic Study of Subcritical Water Extraction of Scopoletin, Alizarin, and Rutin from <i>Morinda citrifolia</i> Foods <i>Morinda citrifolia</i> subcritical water extraction scopoletin alizarin rutin kinetic study |
| title | Kinetic Study of Subcritical Water Extraction of Scopoletin, Alizarin, and Rutin from <i>Morinda citrifolia</i> |
| title_full | Kinetic Study of Subcritical Water Extraction of Scopoletin, Alizarin, and Rutin from <i>Morinda citrifolia</i> |
| title_fullStr | Kinetic Study of Subcritical Water Extraction of Scopoletin, Alizarin, and Rutin from <i>Morinda citrifolia</i> |
| title_full_unstemmed | Kinetic Study of Subcritical Water Extraction of Scopoletin, Alizarin, and Rutin from <i>Morinda citrifolia</i> |
| title_short | Kinetic Study of Subcritical Water Extraction of Scopoletin, Alizarin, and Rutin from <i>Morinda citrifolia</i> |
| title_sort | kinetic study of subcritical water extraction of scopoletin alizarin and rutin from i morinda citrifolia i |
| topic | <i>Morinda citrifolia</i> subcritical water extraction scopoletin alizarin rutin kinetic study |
| url | https://www.mdpi.com/2304-8158/10/10/2260 |
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