EFFECTS OF ULTRASOUND, MICROWAVE ON SAPONINS, POLYPHENOLS EXTRACTION FROM Musa balbisiana FRUIT AND XANTHINE OXIDASE INHIBITION ACTIVITY OF THE OBTAINED EXTRACT

Tóm tắt

Polyphenols and saponins are crucial bioactive compounds derived from plants with various health benefits, which have attracted researchers' attention for a long time to find them from different sources. In this study, the effects of ultrasonic and microwave treatment on the polyphenols and saponins extraction from M. balbisiana fruit were investigated. The response surface methodology (RSM) method was selected to optimize the extraction conditions. The anti-xanthine oxidase enzyme activity of the obtained extracts was also determined. The results show that the ultrasonic treatment has higher extraction efficiency of polyphenols and saponins than the microwave one. The obtained conditions via the RSM method were determined at 238.35 W for 15.78 min resulting in polyphenols, and saponins contents of 59.07 mgGAE/mgdm and 48.98 mg/mgdm, respectively. The anti-xanthine oxidase inhibition activity was high with IC50 = 281.94 μg/mL, demonstrating the high anti-gout potential of the obtained extract