Microwave Assisted Extraction of Phenolics from Trachyspermum ammi (L.) Sprague

• Main Authors: Sumera Javad, Maimoona Mubarik, Arusa Aftab, Amina Tariq
• Format: Article
• Language: English
• Published: Bioresource Research Center (BRC), Islamabad 2016-06-01
• Series: Journal of Bioresource Management
• Subjects: microwave assisted extraction; mae; trachyspermum ammi; microwaves; cold maceration; phenolics.
• Online Access: https://corescholar.libraries.wright.edu/cgi/viewcontent.cgi?article=1105&context=jbm

Trachyspermum ammi (L.) Sprague is an annual herbaceous plant belonging to the family Apiaceae and is mostly administered for stomach disorders. During the present research work, cold maceration and Microwave Assisted Extraction (MAE) of T. ammi Sprague was done by using methanol, dichloromethane and n-hexane separately as extracting solvents. For cold maceration, 2, 4, 6, 18 and 24 hours of time durations were used for each solvent. Maximum extract (50mg/g) was obtained at 18 hours of cold maceration with methanol, while maximum phenolics were also obtained from the same extract, which were calculated to be 170.89μg/g equivalent of Gallic acid. For Microwave Assisted Extraction, 30, 60, 90, 120, 150 and 180seconds of time durations for microwaves irradiations were used at power levels 200W, 500W, 800W and 1000W. Maximum extract (35mg/g) was obtained at 90 seconds with methanol at power level 800W, while maximum phenolics were obtained after 30 seconds of MAE in methanol (196.90μg/g). Hence, it is concluded that cold maceration has better extraction efficiency for extracts of T. ammi than MAE. It was also concluded that the amount of phenolics were obtained in a higher quantity by MAE of T. ammi, as compared to the cold maceration in the lesser time of extraction.