Optimization of ultrasound-assisted extraction of phenolic compounds and flavonoids from Hortia oreadica leaf

Abstract

Hortia oreadica is indiscriminated used by people from Cerrado. However, vegetable raw material quality is decisive in obtaining intermediate and final products. So, this study aimed to establish quality parameters of H. oreadica. For this, we performed the phytochemical screening of H. oreadica leaf and identified the best extractive conditions for phenolic compounds and flavonoids using factorial experimental design, varying the alcoholic strength, extraction temperature, and solid/liquid ratio in the ultrasound-assisted extraction method. The optimum extraction condition for phenolic compounds and flavonoids was 60% alcoholic strength, 40°C temperature, and a solid/liquid ratio of 8 mg/mL. Under this setting, the phenolic and flavonoid contents were 0.171 ± 0.002 mg/mL (predicted value = 0.165) and 0.087 ± 0.002 mg/mL (predicted value = 0.084), respectively. The optimized extraction parameters could be upscaled to develop pharmaceutical drugs or nutraceutical products from this non-traditional plant species using an eco-friendly approach.