Optimization of extraction conditions for total flavonoids, chlorogenic acid and flavolignans contents from Cecropia sp. leaves using design-of-experiments methodology

A Rivera-Mondragón; G Broeckx; S Bijttebier; K Fourbert; C Caballero-George; Y Vander Heyden; L Pieters

doi:10.1055/s-0037-1608188

Planta Medica International Open, Table of Contents

Planta Medica International Open 2017; 4(S 01): S1-S202
DOI: 10.1055/s-0037-1608188

Poster Session

Georg Thieme Verlag KG Stuttgart · New York

Optimization of extraction conditions for total flavonoids, chlorogenic acid and flavolignans contents from Cecropia sp. leaves using design-of-experiments methodology

A Rivera-Mondragón

¹Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitplein 1, 2610, Wilrijk, Belgium

,

G Broeckx

²Laboratory of Pharmaceutical Technology and Biopharmacy, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitplein 1, 2610, Wilrijk, Belgium

,

S Bijttebier

¹Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitplein 1, 2610, Wilrijk, Belgium

,

K Fourbert

¹Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitplein 1, 2610, Wilrijk, Belgium

,

C Caballero-George

³Group of Pharmaceutical Research, Institute of Scientific Research and High Technology Services (INDICASAT-AIP), Building 219, City of Knowledge, Panama, Panama

,

Y Vander Heyden

⁴Department of Analytical Chemistry and Pharmaceutical Technology, Center for Pharmaceutical Research (CePhaR), Vrije Universiteit Brussel-VUB, Laarbeeklaan 103, B-1090, Brussels, Belgium

,

L Pieters

¹Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitplein 1, 2610, Wilrijk, Belgium

› Author Affiliations

Abstract

Full Text

Plants of the genus Cecropia sp. are available on the market as food supplements with very little information on methods for warranting their quality [1]. Selection of suitable extraction methods plays a critical role in the quantification of phytochemicals for quality control purposes. The aim of this study was to optimize the extraction process for total flavonoids (TF), chlorogenic acid (CA) and flavolignans (FL) from six Cecropia sp. leaves using design of experiments methodology. Extractions were performed using ultrasound assisted extraction; methanol/water mixtures (v/v) and acetone were selected as extraction solvents. Chemical composition of Cecropia sp. was analyzed by HPLC-DAD. From screening results using a Fractional Factorial Design (FFD) [2], time of extraction was set at 30 minutes, plant:solvent ratio at 1:50 (w/v), particle size at ≤125 µm, and number of extractions with methanol/water (v/v) and acetone at 3 and 1, respectively. A central composite design (CCD) [2] was used to optimize methanol concentration (v/v, in water) and ultrasonic bath temperature. The results showed that the use of methanol 70% (v/v) combined with a temperature of 64 °C gave maximal contents of TF, CA and FL (Figure 1). Under these conditions, the predicted and experimental yields were similar. These results proof that optimization of extraction conditions is important for obtaining reliable quantifications, which is further useful for the validation of an analytical methodology for assessing the quality of Cecropia sp. derived herbal products.

Fig. 1: Response surface plots demonstrating the influence of methanol concentration (%) and ultrasonic bath temperature (°C) on the peak areas of flavonoids (A), chlorogenic acid (B) and flavolignans (C).

[1] Rivera-Mondragón A, Ortiz OO, Bijttebier S, Vlietinck A, Apers S, Pieters L, Caballero-George C. Pharm Biol 2017; 55, 1500 – 1512.

[2] Klein-Júnior LC, Viaene J, Salton J, Koetz M, Gasper AL, Henriques AT, Vander Heyden Y. J Chromatogr A 2016; 1463:60 – 70.

Figures

Fig. 1: Response surface plots demonstrating the influence of methanol concentration (%) and ultrasonic bath temperature (°C) on the peak areas of flavonoids (A), chlorogenic acid (B) and flavolignans (C).