- Title
- Comparison of conventional extraction technique with ultrasound assisted extraction on recovery of phenolic compounds from lemon scented tea tree (Leptospermum petersonii) leaves
- Creator
- Saifullah, Md; McCullum, Rebbeca; McCluskey, Adam; Vuong, Quan
- Relation
- Heliyon Vol. 6, Issue 4, no. e03666
- Publisher Link
- http://dx.doi.org/10.1016/j.heliyon.2020.e03666
- Publisher
- Elsevier
- Resource Type
- journal article
- Date
- 2020
- Description
- Leptospermum petersonii is a native Australian medicinal and aromatic plant. This study was designed to evaluate the influence of solvents and ultrasound-assisted extraction (UAE) parameters including time, temperature, and sonication power on the yield of phenolic compounds and antioxidant capacity from lemon scented tea tree leaves. Extraction efficiency of the optimal UAE conditions were compared with that of shaking water bath technique. The results show that extraction solvents significantly affect extraction yield of phenolic compounds and antioxidant properties, and 50% acetone in water was found to be the most suitable solvent. The UAE optimal conditions were 60 min, 50 C and sonication power of 200 W. Under these optimal conditions the yields of total phenolics, flavonoids, proanthocyanidins were 98.91 1.20 (mg GAE/g DW), 76.12 0.79 (mg CE/g DW), 117.71 2.18 (mg CE/g DW), respectively. Antioxidant properties from four assays including FRAP, CUPRAC, ABTS and DPPH were 581.29 14.23, 5534.87 19.56, 1636.18 4.11, and 889.29 20.68 (mM TE/g DW) respectively. The UAE extraction technique was found to be more efficient in extraction of total phenolics and antioxidant capacity in comparison with conventional shaking water bath extraction. This study also observed a strong correlation between phenolic compounds and antioxidant capacities. All three phenolic compound groups (TPC, TFC, and Pro.A) were contributed to both free radical scavenging and ion reducing properties in the lemon scented tea tree leaves extract. However, the order of the phenolic groups was TPC > Pro.A > TFC for antioxidant properties.
- Subject
- food science; lemon scented tea tree; bioactive compound; phenolic compound; flavonoid; proanthocyanidin
- Identifier
- http://hdl.handle.net/1959.13/1440192
- Identifier
- uon:41099
- Identifier
- ISSN:2405-8440
- Language
- eng
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