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Microwave-Assisted Extraction of Phenolic Compounds from Melastoma sanguineum Fruit: Optimization and Identification.
Molecules. 2018 Sep 29; 23(10)M

Abstract

A microwave-assisted extraction (MAE) technology optimized by response surface methodology (RSM) was established to extract phenolic compounds from the fruit of Melastoma sanguineum. The effects of solvent composition, ratio of solvent to material, temperature, time and microwave power on phenol yield were evaluated in single-factor tests. The three parameters exerting main impacts on phenol yield were further optimized by RSM. Under optimal extraction conditions (31.33% ethanol, solvent/material ratio of 32.21 mL/g, 52.24 °C, 45 min and 500 W), the total phenolic content was 39.02 ± 0.73 mg gallic acid equivalent (GAE)/g dry weight (DW). This MAE method performed better in comparison with two conventional methods, those being maceration (25.79 ± 1.03 mg GAE/g DW) and Soxhlet extraction (18.40 ± 1.34 mg GAE/g DW), using lower process temperature, shorter irradiation time, and lower organic solvent consumption. In addition, five flavonoids (epicatechin gallate, epicatechin, rutin, pigallocatechin and quercetin) and two phenolic acids (protocatechuic acid and chlorogenic acid) in the extract were identified and quantified using UPLC-MS/MS.

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Authors+Show Affiliations

Zhao CN
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. zhaocn@mail2.sysu.edu.cn.
Zhang JJ
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. zhangjj46@mail2.sysu.edu.cn.
Li Y
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. liya28@mail2.sysu.edu.cn.
Meng X
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. mengx7@mail2.sysu.edu.cn.
Li HB
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. lihuabin@mail.sysu.edu.cn. South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China. lihuabin@mail.sysu.edu.cn.

MeSH

AntioxidantsChromatography, High Pressure LiquidFlavonoidsFruitHydroxybenzoatesLiquid-Liquid ExtractionMelastomataceaeMicrowavesPhenolsPlant ExtractsSolventsTandem Mass Spectrometry

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30274261

Citation

Zhao, Cai-Ning, et al. "Microwave-Assisted Extraction of Phenolic Compounds From Melastoma Sanguineum Fruit: Optimization and Identification." Molecules (Basel, Switzerland), vol. 23, no. 10, 2018.
Zhao CN, Zhang JJ, Li Y, et al. Microwave-Assisted Extraction of Phenolic Compounds from Melastoma sanguineum Fruit: Optimization and Identification. Molecules. 2018;23(10).
Zhao, C. N., Zhang, J. J., Li, Y., Meng, X., & Li, H. B. (2018). Microwave-Assisted Extraction of Phenolic Compounds from Melastoma sanguineum Fruit: Optimization and Identification. Molecules (Basel, Switzerland), 23(10). https://doi.org/10.3390/molecules23102498
Zhao CN, et al. Microwave-Assisted Extraction of Phenolic Compounds From Melastoma Sanguineum Fruit: Optimization and Identification. Molecules. 2018 Sep 29;23(10) PubMed PMID: 30274261.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Microwave-Assisted Extraction of Phenolic Compounds from Melastoma sanguineum Fruit: Optimization and Identification. AU - Zhao,Cai-Ning, AU - Zhang,Jiao-Jiao, AU - Li,Ya, AU - Meng,Xiao, AU - Li,Hua-Bin, Y1 - 2018/09/29/ PY - 2018/09/05/received PY - 2018/09/18/revised PY - 2018/09/27/accepted PY - 2018/10/3/entrez PY - 2018/10/3/pubmed PY - 2019/7/16/medline KW - Melastoma sanguineum KW - green extraction KW - microwave-assisted extraction KW - phenolic compounds KW - response surface methodology JF - Molecules (Basel, Switzerland) JO - Molecules VL - 23 IS - 10 N2 - A microwave-assisted extraction (MAE) technology optimized by response surface methodology (RSM) was established to extract phenolic compounds from the fruit of Melastoma sanguineum. The effects of solvent composition, ratio of solvent to material, temperature, time and microwave power on phenol yield were evaluated in single-factor tests. The three parameters exerting main impacts on phenol yield were further optimized by RSM. Under optimal extraction conditions (31.33% ethanol, solvent/material ratio of 32.21 mL/g, 52.24 °C, 45 min and 500 W), the total phenolic content was 39.02 ± 0.73 mg gallic acid equivalent (GAE)/g dry weight (DW). This MAE method performed better in comparison with two conventional methods, those being maceration (25.79 ± 1.03 mg GAE/g DW) and Soxhlet extraction (18.40 ± 1.34 mg GAE/g DW), using lower process temperature, shorter irradiation time, and lower organic solvent consumption. In addition, five flavonoids (epicatechin gallate, epicatechin, rutin, pigallocatechin and quercetin) and two phenolic acids (protocatechuic acid and chlorogenic acid) in the extract were identified and quantified using UPLC-MS/MS. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/30274261/Microwave_Assisted_Extraction_of_Phenolic_Compounds_from_Melastoma_sanguineum_Fruit:_Optimization_and_Identification_ DB - PRIME DP - Unbound Medicine ER -