OPTIMIZATION OF THE EXTRACTION PROCESS OF POLYPHENOLS AND FLAVONOIDS FROM BREADFRUIT LEAVES (Artocarpus altilis)

Abstract

This study aims to optimize the extraction conditions of polyphenols and flavonoids from breadfruit leaves. To achieve this, the Box-Behnken design was implemented for the optimization itself. The influence of four factors, including: raw material/ solvent ratio, ethanol concentration, ultrasonic time and ultrasonic temperature on the extraction of polyphenols and flavonoids were studied. As a result, the optimal extraction conditions were extraction time of 15.98 min, extraction temperature of 69℃, solid-to-solvent ratio of 1/30 (w/v) and ethanol concentration of 69% for ultrasound-assisted extraction. Under these conditions, the measured polyphenols and flavonoids were 227.38±1.27 mg/g GAE and 113.36±2.07 mg/g QE, respectively, which was in agreement with the predicted value (TPC=228.46 mg/g GAE; TFC=112.58 mg/g QE). Optimum extraction of breadfruit leaves has good ability to neutralize free radicals 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (EC₅₀=56.57±0.10 µg/mL) and 2,2-diphenyl-1-picrylrylhydrazyl (EC₅₀=68.85±0.53 µg/mL) and nitric oxide (EC₅₀=77.21±0.84 µg/mL).