Microwave‐Assisted Extraction of Phenolic Acids and Flavonoids from Physalis angulata
2017
Carniel, Naira | Dallago, Rogério M. | Dariva, Claudio | Bender, João Paulo | Nunes, Anderson L. | Zanella, Odivan | Bilibio, Denise | Luiz Priamo, Wagner
In this work, microwave‐assisted extraction (MAE) technique was developed for the extraction of total polyphenols from Physalis angulata. Several parameters of the MAE procedure (ethanol concentration, irradiation power, extraction time and liquid‐to‐solid ratio) were assessed through an experimental Box‐Behnken design (four variables and three levels). Results indicated a variation from 3.74 to 0.03 mg GAE/g of extract (total polyphenol), 7.77 to 0.5 mg/L (gallic acid), 0.55 to 0.27 mg/L (ellagic acid), 0.26 to 0.02 mg/L (caffeic acid), 0.86 to 0.25 mg/L (rutin) and 2.43 to 0.89 mg/L (mangiferin), and different effects were observed depending on the compounds. In summary, MAE may be used as a suitable approach for the selective extraction of total polyphenols from Physalis angulata. PRACTICAL APPLICATIONS: Microwave‐assisted extraction (MAE) is a potential technique to obtain total phenolic compounds from vegetable sources. This approach increases the yields and reduces the extraction time and the consumption of solvent compared with traditional extraction methods. Extract from Physalis angulata shows high polyphenol content and ethnopharmacological value which may be applied as preservative (in food industry) or due to its biological properties (antioxidant, antipyretic, analgesic and anti‐inflammatory).
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