Microwave-Assisted Batch Extraction of Polyphenols from Sea Buckthorn Leaves

Abstract

Extraction of polyphenols from sea buckthorn leaves using microwave-assisted extraction (MAE) is described. The influence of different parameters on the extraction process (reactor type, stirring rate, extraction time, temperature, ethanol/water ratio) was studied. The polyphenolic extracts were analyzed in order to determine the total phenolic content (TPC) either by the Folin–Ciocalteu method or by differential pulse voltammetry (DPV), and the concentration of the main polyphenolic compounds by high-performance liquid chromatography (HPLC). The specific microwave energy was also determined. MAE resulted in a shorter extraction time (7.5 versus 30 min for the conventional method). The best results for MAE were obtained at a temperature of 90°C, using a solvent/plant ratio of 20/1 and 50% ethanol in the extraction solvent. The highest values of antioxidant capacity were obtained for polyphenolic extracts resulted from microwave extraction.