Effect of extraction conditions on total polyphenol and flavonoid content of Soursop leaves (Annona muricata Linn.)

Abstract

Soursop is a fruit tree that is widely grown on an industrial scale. This study was conducted to assess the effect of the conditions of extraction of total polyphenol and flavonoid content of leaves of Soursop grown in Ben Tre. Factors affecting the extraction process include: Ethanol concentration, extraction time, extraction temperature and material ratio/extraction solvent. Total polyphenol and flavonoid content was determined by colorimetric method. The most efficient extraction conditions were as follows: extracting solvent 40% ethanol, sample-to-solvent ratio 1/30 (g/ml), extraction contact time 30 min and extraction temperature 60°C with values of 94,541 ± 1,082 mgGAE/g DW and 26,170 ± 0,288 mgQE/g DW for the total phenolic content and the total flavonoid content, respectively. These research results contribute to providing valuable scientific data about Soursop.