APPLICATION OF IMIDAZOLE-BASED IONIC LIQUIDS IN MICROWAVE-ASSISTED EXTRACTION OF TRANS-RESVERATROL FROM GNETUM GNEMON L. SEEDS
DOI:
https://doi.org/10.22159/ijap.2018.v10s1.09Keywords:
Gnetum gnemon L, Ionic liquid, Melinjo, Microwave-assisted extraction, Response surface methodology, ResveratrolAbstract
Objective: This study aimed to compare the efficiency of three imidazole-based ionic liquids (ILs) in the microwave-assisted extraction (MAE) of
trans-resveratrol from Gnetum gnemon seeds.
Methods: Trans-resveratrol was quantitatively extracted using 1-hexyl-3-methylimidazolium bromide ([hmim]Br), 1-butyl-3-methylimidazolium
chloride ([bmim]Cl), and 1-butyl-3-methylimidazolium tetrafluoroborate ([bmim]BF4) in a microwave oven. Extraction parameters, including solvent
concentration, liquid-solid ratio, and extraction time, were optimized using response surface methodology on the basis of the Box–Behnken design.
A reverse-phase high-performance liquid chromatography method was used to determine resveratrol content with acetonitrile: water (75:25 v/v) as
the mobile phase. The total phenolic content was determined by the Folin–Ciocalteu method.
Results: Under optimal conditions, the resveratrol content when extraction was performed using [hmim]Br, [bmim]Cl, and [bmim]BF4 was 0.068,
0.059, and 0.038 mg/g dry weight, respectively, and total phenolic content was 0.647, 1.736, and 1.436 mg gallic acid equivalent/g, respectively.
Conclusions: IL-based MAE using [hmim]Br provided the highest trans-resveratrol yield from melinjo seeds and can be used as an alternative method
for this purpose.
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