EXTRACTION OF FLAVONOIDS FROM BUCHANANIA LANZAN SPRENG. SEEDS BY SUPERCRITICAL FLUID EXTRACTION AND DETERMINATION OF THEIR ANTIOXIDANT ACTIVITY
Keywords:Supercritical fluid extraction, Buchanania lanzan Spreng, Flavonoids, Antioxidant
Objective: The purpose of the study is to optimize supercritical fluid extraction (SFE) conditions for the flavonoids from the seeds of Buchanania lanzan Spreng. followed by quantitative determination of the antioxidant ability of the supercritical fluid (SCF) extract.
Methods: The conditions optimized for supercritical fluid extraction (SFE) were temperature, pressure, carbon dioxide (CO2) flow rate and co-solvent percentage. High-performance liquid chromatography (HPLC) method was used to determine the flavonoid content at each condition for optimization. Chromatographic conditions were mobile phaseâ€“Methanol: Acetonitrile: Orthophosphoric acid: Acetic acid: Water (200:100:10:10:200 v/v), flow rateâ€“1 ml/min, columnâ€“Kromasil C18, 250 x 4.6 mm and detection was done in PDA range. Quantitative estimation of polyphenols was done spectrophotometrically. In vitro antioxidant ability of the extract was checked using free radical scavenging activity by 1, 1â€“Diphenylâ€“2â€“picrylhydrazyl (DPPH) assay and ferric reducing power (FRAP) assay.
Results: The optimum supercritical fluid extraction conditions were temperature 35 Â°C, pressure 19.61 MPa, carbon dioxide flow rate 3 ml/min and co-solvent 5.66 %. The extraction yield obtained was 20.50Â±0.47 %. The polyphenolic content was 52.14Â±0.7 mg Gallic acid equivalents (GAE)/g extract. EC50 value for free radical scavenging activity was 124.58Â±1.6 Âµg/ml, and ferric reducing capacity was 456.06Â±5.61 Âµg/ml.
Conclusion: Supercritical fluid extraction (SFE) technique could be used as an alternative technique for obtaining the maximum yield of flavonoids from the seeds of Buchanania lanzan. The results showed that the supercritical fluid (SCF) extracts exhibited good antioxidant activity which could be due to the presence of polyphenols and flavonoids
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