Comparison of Maseration and Sonication Method on Flavonoid Extraction from Mango Leaves: Effect of Solvent Ratio

Abstract

Mango leaf extract has proven to contain flavonoids that serve as antioxidants. In this study, a comparison between traditional maceration and sonication on flavonoid extraction from mango leaf was investigated. The various ratios of ethanol and acetone were utilized as solvents (1:5, 1:10, and 1:15). The sonication process, which uses an ultrasonic cleaning bath set at 40 oC, takes 30 minutes as contrasted to the maceration procedure of 36 hours treatment at room temperature. The flavonoid test using aluminum (III) chloride (AlCl3) colorimetric technique shows that acetone provides greater solvent power than ethanol. According to this study, the optimal ratios for the maceration and sonication procedures are 1:10 and 1:15, respectively. The maceration process resulted in the optimum extract of 0.186 mgQE/g dry leaves. Meanwhile, using a 1:15 acetone solvent ratio and the sonication method, the highest concentration of flavonoid components was discovered, reaching 0.143 mgQE/g dry material with 54 times shorter time.

Profiling of phenolic compounds, antimicrobial, antioxidant, and hemolytic activity of mango seed kernel using different optimized extraction systems

“…Our findings were higher than that determined in various mango cultivars which were around 10–1170 mg CE/100 g seed kernels (Ajila & Rao, 2013; Dorta et al., 2012). By utilizing sonication extraction system, the obtained flavonoid quantity was 0.0776 and 0.1431 mg/g dry leaves of mango by extraction with acetone and ethanol respectively (Sari et al., 2022). Maximum TFC (0.23 and 0.13 g/100 g) was reported in concentrated rich extract of wild olive fruit and wild fig fruit, respectively, when extraction with hydroxyethanol was carried out (Ahmad et al., 2022, 2023).…”