Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design
Vernonia amygdalina leaves are mostly consumed in Asia and Africa, due to its potential as a good source of antioxidants. In this study, a two-level factorial design was used to evaluate the significant extraction parameters in achieving higher recovery yield of extract, total phenolic content, tota...
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King Saud University
2020
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| Online Access: | http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/1/Ethanolic%20extraction%20of%20flavonoids%2C%20phenolics%20and%20antioxidants.pdf |
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| author | Alara, Oluwaseun Ruth Nour, A. H. Olalere, Olusegun Abayomi |
| author_facet | Alara, Oluwaseun Ruth Nour, A. H. Olalere, Olusegun Abayomi |
| author_sort | Alara, Oluwaseun Ruth |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | Vernonia amygdalina leaves are mostly consumed in Asia and Africa, due to its potential as a good source of antioxidants. In this study, a two-level factorial design was used to evaluate the significant extraction parameters in achieving higher recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from Vernonia amygdalina leaf. Microwave-assisted extraction technique was employed using aqueous ethanol. The independent parameters were irradiation time (1–5 min), microwave power level (500–700 W), temperature (60–80 °C), feed-to-solvent ratio (1:8–1:12 g/ml), and ethanol concentration (40–80%). Amongst the examined parameters, ethanol concentration, irradiation time, microwave power level, and feed-to-solvent ratio were significant (p < 0.05), whereas, extraction temperature was insignificant. Therefore, the recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from the ethanolic extraction of Vernonia amygdalina leaf using MAE technique are significantly affected by ethanol concentration, irradiation time, microwave power and feed-to-solvent ratio. |
| first_indexed | 2025-11-15T02:25:48Z |
| format | Article |
| id | ump-21921 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T02:25:48Z |
| publishDate | 2020 |
| publisher | King Saud University |
| recordtype | eprints |
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| spelling | ump-219212020-02-10T07:27:04Z http://umpir.ump.edu.my/id/eprint/21921/ Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design Alara, Oluwaseun Ruth Nour, A. H. Olalere, Olusegun Abayomi TP Chemical technology Vernonia amygdalina leaves are mostly consumed in Asia and Africa, due to its potential as a good source of antioxidants. In this study, a two-level factorial design was used to evaluate the significant extraction parameters in achieving higher recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from Vernonia amygdalina leaf. Microwave-assisted extraction technique was employed using aqueous ethanol. The independent parameters were irradiation time (1–5 min), microwave power level (500–700 W), temperature (60–80 °C), feed-to-solvent ratio (1:8–1:12 g/ml), and ethanol concentration (40–80%). Amongst the examined parameters, ethanol concentration, irradiation time, microwave power level, and feed-to-solvent ratio were significant (p < 0.05), whereas, extraction temperature was insignificant. Therefore, the recovery yield of extract, total phenolic content, total flavonoid content, and antioxidants from the ethanolic extraction of Vernonia amygdalina leaf using MAE technique are significantly affected by ethanol concentration, irradiation time, microwave power and feed-to-solvent ratio. King Saud University 2020-08-07 Article PeerReviewed pdf en cc_by_nc_nd_4 http://umpir.ump.edu.my/id/eprint/21921/1/Ethanolic%20extraction%20of%20flavonoids%2C%20phenolics%20and%20antioxidants.pdf Alara, Oluwaseun Ruth and Nour, A. H. and Olalere, Olusegun Abayomi (2020) Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design. Journal of King Saud University - Science, 12. pp. 7-16. ISSN 1018-3647. (Published) https://doi.org/10.1016/j.jksus.2017.08.001 http://dx.doi.org/10.1016/j.jksus.2017.08.001 |
| spellingShingle | TP Chemical technology Alara, Oluwaseun Ruth Nour, A. H. Olalere, Olusegun Abayomi Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design |
| title | Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design |
| title_full | Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design |
| title_fullStr | Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design |
| title_full_unstemmed | Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design |
| title_short | Ethanolic extraction of flavonoids, phenolics and antioxidants from Vernonia amygdalina leaf using two-level factorial design |
| title_sort | ethanolic extraction of flavonoids, phenolics and antioxidants from vernonia amygdalina leaf using two-level factorial design |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/ http://umpir.ump.edu.my/id/eprint/21921/1/Ethanolic%20extraction%20of%20flavonoids%2C%20phenolics%20and%20antioxidants.pdf |