Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods
A simple and rapid microwave-assisted extraction (MAE) procedure has been developed and optimized for extracting triterpenoids (TTP) from the Actinidia deliciosa root. Several variables that could potentially affect the extraction efficiency, namely extraction time (min), ethanol fraction (%), liqui...
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| Format: | Article |
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University of Zagreb Faculty of Food Technology and Biotechnology
2007-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/43769 |
| _version_ | 1797428672793149440 |
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| author | Junjun Guan Xinpeng Bai Aiyong Qiu |
| author_facet | Junjun Guan Xinpeng Bai Aiyong Qiu |
| author_sort | Junjun Guan |
| collection | DOAJ |
| description | A simple and rapid microwave-assisted extraction (MAE) procedure has been developed and optimized for extracting triterpenoids (TTP) from the Actinidia deliciosa root. Several variables that could potentially affect the extraction efficiency, namely extraction time (min), ethanol fraction (%), liquid:solid ratio (volume per mass) and microwave power (W) have been optimized by means of response surface methodology (RSM). The results suggest that ethanol concentration and microwave power were statistically most significant factors. The optimal conditions were determined and three-dimensional response surfaces were plotted from the mathematical models. The optimum conditions were ethanol fraction 72.67 %, microwave power 362.12 W, liquid:solid ratio (volume per mass) 15:1 and extraction time 30 min. Under the optimum operating conditions, the percentage of extracted TTP was 84.96 %, and MAE showed significantly higher recoveries than those obtained by the conventional extraction methods (ultrasonic and reflux extraction). In addition, a drastic reduction of the extraction time (30 min vs. 8 h) and solvent consumption (15 vs. 30) was achieved, comparable with that provided by the reflux extraction as a reference method. |
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| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:02:15Z |
| publishDate | 2007-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
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| spelling | doaj.art-8bbaab1e1af64c6fa55a03ad3d5f54d52023-12-02T11:25:11ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062007-01-01452174180Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction MethodsJunjun Guan0Xinpeng Bai1Aiyong Qiu2College of Bioengineering, Henan University of Technology, Zhengzhou 450052, PR ChinaCollege of Science and Engineering, South China University of Tropical Agriculture, Hainan 571737, PR ChinaThe Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, PR ChinaA simple and rapid microwave-assisted extraction (MAE) procedure has been developed and optimized for extracting triterpenoids (TTP) from the Actinidia deliciosa root. Several variables that could potentially affect the extraction efficiency, namely extraction time (min), ethanol fraction (%), liquid:solid ratio (volume per mass) and microwave power (W) have been optimized by means of response surface methodology (RSM). The results suggest that ethanol concentration and microwave power were statistically most significant factors. The optimal conditions were determined and three-dimensional response surfaces were plotted from the mathematical models. The optimum conditions were ethanol fraction 72.67 %, microwave power 362.12 W, liquid:solid ratio (volume per mass) 15:1 and extraction time 30 min. Under the optimum operating conditions, the percentage of extracted TTP was 84.96 %, and MAE showed significantly higher recoveries than those obtained by the conventional extraction methods (ultrasonic and reflux extraction). In addition, a drastic reduction of the extraction time (30 min vs. 8 h) and solvent consumption (15 vs. 30) was achieved, comparable with that provided by the reflux extraction as a reference method.http://hrcak.srce.hr/file/43769microwave-assisted extraction (MAE)Actinidia deliciosa roottriterpenoidresponse surface methodology |
| spellingShingle | Junjun Guan Xinpeng Bai Aiyong Qiu Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods Food Technology and Biotechnology microwave-assisted extraction (MAE) Actinidia deliciosa root triterpenoid response surface methodology |
| title | Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods |
| title_full | Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods |
| title_fullStr | Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods |
| title_full_unstemmed | Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods |
| title_short | Optimization of Microwave-Assisted Extraction of Antihepatotoxic Triterpenoid from Actinidia deliciosa Root and Its Comparison with Conventional Extraction Methods |
| title_sort | optimization of microwave assisted extraction of antihepatotoxic triterpenoid from actinidia deliciosa root and its comparison with conventional extraction methods |
| topic | microwave-assisted extraction (MAE) Actinidia deliciosa root triterpenoid response surface methodology |
| url | http://hrcak.srce.hr/file/43769 |
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