Green Analytical Chemistry

Ferguson, Paul; Harding, Mark; Young, Jennifer L.

doi:10.1002/9780470711828.ch25

Cited by 3 publications

(1 citation statement)

References 34 publications

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“…This means it requires less solvent volume and is thus time conserving with improved product recovery. Further, the extraction solvent used is usually water or ethanol, which is inexpensive, nontoxic and environmentally benign (Ferguson et al 2012 ). Samples pretreated with solvents with higher microwave absorbing capacity when coupled with extracting solvents like ethanol bring about heating by at least two competing mechanisms, namely direct heating from the interaction of microwaves with ethanol and heating from the diffusion of excess heat resulting from the interaction of the microwaves with the pretreated matrix (Mandal et al 2007 ).…”

Section: Introductionmentioning

confidence: 99%

Experimental and modeling studies on microwave-assisted extraction of mangiferin from Curcuma amada

et al. 2013

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Mangiferin, a bioactive compound having potent nutraceutical, strong antioxidant and pharmacological significance has been extracted using microwave-assisted extraction (MAE) technique from Curcuma amada, commonly known as mango ginger. The extraction solvent ethanol is eco-friendly, nontoxic and reduces the risk of environmental hazards. The influence of several independent variables such as microwave power, ethanol concentration, extraction (irradiation) time and pre-leaching time has been studied under varying conditions using one-factor-at-a-time analysis to obtain an optimal extraction ratio. The maximum mangiferin content of 1.1156 mg/g is obtained at microwave power of 550 W and extraction time of 50 s with 80 % ethanol as a solvent and pre-leaching time of 20 min. The results indicate that microwave power and ethanol concentration have the most significant effect on the yield of mangiferin content. The presence of mangiferin in final Curcuma amada extract is confirmed through high-performance liquid chromatography and the functional groups are identified through Fourier transform infrared spectroscopy analyses using standard mangiferin. The experimental profiles are fitted into a two-parameter modified first-order kinetic model and a three-parameter modified logistic model and checked using the goodness-of-fit criterion. The Curcuma amada retained its antioxidant activity after MAE treatment and the antioxidant activity of mangiferin obtained after extraction using DPPH free radical scavenging assay is studied.

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Section: Introductionmentioning

confidence: 99%