Optimization of Microwave-Assisted Extraction of Total Phenolic Compounds from Mesona Chinensis Bentham
Abstract
Mesona chinensis Bentham is a popular food in China and Southeast Asia, known as a sweet treat and a healthy drink. The objective of this research was to determine the optimum conditions for extraction of phenolic compounds by microwave assisted extraction technique. The influence of the factors studied included raw material to solvent ratio, extraction time and microwave power. The factorial 2 levels design, steepest ascent design and response surface design were applied and statistically analyzed to determine optimal conditions. The study found that optimum extraction conditions for total phenolic compounds were highest (69.70 µgGAE/g of dry weight) at a raw material to solvent ratio of 1:435 g/ml, 50 min of extraction time and 450 watts of microwave power. This research can be applied to make quality grass jelly extract that has beneficial properties for health which can be applied in the food and pharmaceutical industries from agricultural product extracts. Keywords : Microwave Assisted Extraction ; Mesona chinensis Bentham ; Response surface method ; OptimizationReferences
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Sheu, S. Y., Liu, C. & Chiang, H. C. (1984). The hypoglycemic principle of Mesona procumbens and Ortheslphon staminens. T'ai-wan K'O Hsueh, 26-31.
Chen, Y., Liao, M.-L., Boger, D.V., Dunstan, D.E. (2001). Rheological characterisation of κ-carrageenan/locust bean gum mixtures. Carbohydrate Polymers, 117-124.
Hung, Y. L., Hsieh, C.L., Yen, G.C. (2000). Protective Effect of Extracts of Mesona procumbens Hemsl. On DNA Damage in Human Lymphcytes Exposed to Hydrogen peroxide and UV irradiation, 747-754.
Tangjitsitcharoen, S. & Jamchue, P. (2011). Reduction of Bubble Defects in Plastic Packaging Production Process. IE Network Conference, 171-175. (in Thai)
Hosseini, S.S., Khodaiyan, F., & Yarmand, M.S. (2016). Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymers, 59-65.
Yen, G.C. & Hung, C.Y. (2000). Effect of Alkaline and Heat Treatmrnt on Antioxidative Activity and Total Phenolics of Extraction from Hsian-tsao (Mesona procumbens Hemsl. Food Research International, 487-492.
Narkprasom, K., Tanongkankit, Y., Saenscharoenrat, P., & Narkprasom, N. (2019). Optimization of Total Phenolic from Euphoria longana Lam. Seed by Microwave Assisted Extraction. Burapha Science Journal, 48-63. (in Thai)
Banjong, K. & Katsuwan, P. (2018). Optimization of Microwave-assisted Extraction of Papaya Seed Oil by Response Surface Methodology. Srinakharinwirot University (Journal of Science and Technology), 76-88. (in Thai)
Tungpradit, R. (2003). Study of Major Components in Water Extract of Mesona chinensis Benth. for Developing as Instant Product. (in Thai)
Sheu, S. Y., Liu, C. & Chiang, H. C. (1984). The hypoglycemic principle of Mesona procumbens and Ortheslphon staminens. T'ai-wan K'O Hsueh, 26-31.
Chen, Y., Liao, M.-L., Boger, D.V., Dunstan, D.E. (2001). Rheological characterisation of κ-carrageenan/locust bean gum mixtures. Carbohydrate Polymers, 117-124.
Hung, Y. L., Hsieh, C.L., Yen, G.C. (2000). Protective Effect of Extracts of Mesona procumbens Hemsl. On DNA Damage in Human Lymphcytes Exposed to Hydrogen peroxide and UV irradiation, 747-754.
Tangjitsitcharoen, S. & Jamchue, P. (2011). Reduction of Bubble Defects in Plastic Packaging Production Process. IE Network Conference, 171-175. (in Thai)
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Published
2022-09-02
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