Microwave – Assisted Extraction (MAE) Of Rhizome Kaempferia Parviflora Crude And Its Biological Activity
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Date
2021-06-01
Authors
Mohammad Gial, Mohamad Anwar
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Extraction is a process to separate the desired natural products from the raw
materials. It has been used in various industry such as food and pharmaceutical
industries to achieve certain level of nutrients in the products. However, traditional
extraction method required a large volume of solvents and longer extraction time.
Hence, advanced extraction which is microwave-assisted extraction was carried out.
This research study focusses on green extraction technique where the solvent used is
water. Microwave-assisted extraction (MAE) was optimized by Response Surface
Methodology (RSM) to enhance the extraction of rhizome K. Parviflora crude. The
optimization was done to get the optimum microwave power, microwave extraction
time and solvent to feed ratio with maximum response. Central Composite Design
(CCD) was selected as a model for RSM to evaluate the first and second-order
polynomial model. The analysis of variance was used to evaluate the model fitness and
optimal condition. Considering the maximum content of extracted yield, total phenolic
content and antioxidant activity, the optimal conditions for all investigated response
were obtained at microwave power of 360 W, microwave time of 2 min and solvent
feed ratio of (10:1). Under the optimal condition, obtained K. Parviflora crude extract
contained 16.72% yield of crude extract, 18.24 μg /ml of total phenolic content and
142.681 μg/ml of antioxidant activity. The study revealed that the response surface
methodology (RSM) is an efficient statistical method for preparing appropriate
empirical model related to the independent variables and predicting the optimum
conditions influencing K. Parviflora crude extract. Microwave-assisted extraction is an
environmental-friendly technique for extractions of bioactive compounds and an
attractive alternative procedure in industry food and traditional herb.