Effect of ultrasound waves in extrating flavonoid of moringa oleifera lam leaves

Le Xuan Hieu * , Nguyen Huynh Bach Son Long , & Bui Van Mien

* Correspondence: Le Xuan Hieu (email: MienBV@vhu.edu.vn)

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Received: 10 Nov 2016
Revised:
Accepted: 04 Dec 2016
Published: 12 Jan 2017
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Lê, H. . X., Nguyễn, L. H. B. S., & Bùi, M. V. (2017). Effect of ultrasound waves in extrating flavonoid of moringa oleifera lam leaves. Van Hien University Journal of Science 4(4), 63.
Issue
Volume 4 - Issue 4 (2016)
Section
Công nghệ sinh học

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Abstract

Moringa oleifera Lam is a high-value crops, rich nutrient and high biological active substances grown and used for food, common pharmaceuticals in many tropical and subtropical countries especially in Vietnam. In this study, the effects of ultrasonic extraction process moringa oleifera leaves have been surveyed to recover high flavonoid content. The ultrasound is used during extraction with solvents. In addition, factors affecting the extraction process leaves blank the beam are examined; the effect of solvent, temperature, time and capacity is investigated to use ultrasonic extraction process. The results are the alcoholic extraction solvent, material ratio/solvent of 1/6; extraction temperature of 500C for about 60 minutes, ultrasonic power of 400 w. And Recovery flavonoid content is 3.65%.
Keywords: moringa leaves, Moringa oleifera Lam, isoflavones, ultrasound, emzyme pectinase

Article Details

References

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