Copyright (c) 2025 Lanciné Traoré

This work is licensed under a Creative Commons Attribution 4.0 International License.
Enhanced Extraction of Polyphenols, Flavonoids and Antioxidant Activity from Cynometra ananta Stem Bark using Ultrasonic Method: A Kinetic Modelling Approach
Corresponding Author(s) : Lanciné Traoré
Asian Journal of Chemistry,
Vol. 37 No. 9 (2025): Vol 37 Issue 9, 2025
Abstract
Cynometra ananta stem bark is rich in bioactive phenolic compounds with antioxidant potential. This study evaluated the efficiency of ultrasound-assisted extraction (UAE) in comparison to conventional maceration at various solid-to-liquid ratios (1:60, 1:80, and 1:120 g/mL) and described the extraction kinetics using a second-order kinetic equation. The highest polyphenol yield was achieved with UAE at a 1/60 ratio (482 µg GAE/mg DM), surpassing maceration (420 µg GAE/mg DM). Flavonoid content also increased significantly with UAE, reaching 14.18 µg QE/mg DM versus 7.72 μg QE/mg DM with maceration. Antioxidant activity (FRAP) was enhanced by ultrasound, with a saturation concentration of 238 µg Trolox/mg DM. Kinetic modeling showed excellent correlation (R2 > 0.99) across all conditions. The improved performance of UAE is attributed to enhanced mass transfer, solvent penetration and cavitation effects. These findings highlight ultrasound-assisted extraction as a powerful, cost-effective method for recovering polyphenols and flavonoids from C. ananta, with promising implications for natural antioxidant production.
Keywords
Download Citation
Endnote/Zotero/Mendeley (RIS)BibTeX
- S.R. Md Zin, N.E. Hashim, S. Das and I.S. Zulkafli, Nat. Prod. J., 15, e22103155337729 (2025); https://doi.org/10.2174/0122103155337729240926033345i
- S. Sabiha, R. Serrano, K. Hasan, I.B. Moreira da Silva, J. Rocha, N. Islam and O. Silva, Plants, 11, 3504 (2022); https://doi.org/10.3390/plants11243504
- C.S. Dzah, Y. Duan, H. Zhang, C. Wen, J. Zhang, G. Chen and H. Ma, Food Biosci., 35, 100547 (2020); https://doi.org/10.1016/j.fbio.2020.100547
- Z. Yi, Y. Su, S. Brynjolfsson, K. Olafsdóttir and W. Fu, Stud. Nat. Prod. Chem., 71, 67 (2021); https://doi.org/10.1016/B978-0-323-91095-8.00007-6
- S. Bernardi, A.L. Lupatini-Menegotto, D.L. Kalschne, É.L. Moraes Flores, P.R.S. Bittencourt, E. Colla and C. Canan, Plant Foods Hum. Nutr., 76, 1 (2021); https://doi.org/10.1007/s11130-021-00884-w
- S. Al Jitan, S.A. Alkhoori and L.F. Yousef, Stud. Nat. Prod. Chem., 58, 389 (2018); https://doi.org/10.1016/B978-0-444-64056-7.00013-1
- K.B. Louie, S.M. Kosina, Y. Hu, H. Otani, M. de Raad, A.N. Kuftin, N.J. Mouncey, B.P. Bowen and T.R. Northen, Compr. Nat. Prod., III, 263 (2020); https://doi.org/10.1016/B978-0-12-409547-2.14834-6
- D.B. Hu, R. Xue, X.C. Zhuang, X.S. Zhang and S.L. Shi, Front. Nutr., 10, 1135712 (2023); https://doi.org/10.3389/fnut.2023.1135712
- O. Soufi, L. Medouni-Haroune, M. Bachirbey, S. Medouni-Adrar, F. Idir, T. Heddad, L. Ouldsaadi, C. Romero, K. Madani and L. Makhlouf-Boulekbache, Sustain. Chem. Pharm., 36, 101260 (2023); https://doi.org/10.1016/j.scp.2023.101260
- F. Galgano, R. Tolve, T. Scarpa, M.C. Caruso, L. Lucini, B. Senizza and N. Condelli, Foods, 10, 1810 (2021); https://doi.org/10.3390/foods10081810
- K.A. Wojtunik-Kulesza, P.B. Drasar and V.A. Khripach, Molecules, 25, 5267 (2020); https://doi.org/10.3390/molecules25225267
- R. Rodríguez-Fernández, Á. Fernández-Gómez, J.C. Mejuto and G. Astray, Foods, 12, 4483 (2023); https://doi.org/10.3390/foods12244483
- L. Lazar, A.I. Talmaciu, I. Volf and V.I. Popa, Ultrason. Sonochem., 32, 191 (2016); https://doi.org/10.1016/j.ultsonch.2016.03.009
- S. Zhang, H. Xie, J. Huang, Q. Chen, X. Li, X. Chen, J. Liang and L. Wang, Ultrason. Sonochem., 102, 106742 (2024); https://doi.org/10.1016/j.ultsonch.2023.106742
- S. Peng, M. Zhu, S. Li, X. Ma and F. Hu, Front. Sustain. Food Syst., 7, 1131959 (2023); https://doi.org/10.3389/fsufs.2023.1131959
- C. Da Porto and A. Natolino, Food Chem., 258, 137 (2018); https://doi.org/10.1016/j.foodchem.2018.03.059
- A. Altemimi, D.G. Watson, R. Choudhary, M.R. Dasari and D.A. Lightfoot, PLoS One, 11, e0148758 (2016); https://doi.org/10.1371/journal.pone.0148758
- H.-Z. Li, Z.-J. Zhang, J. Xue, L.-X. Cui, T.-Y. Hou, X.-J. Li, and T. Chen, Food Sci. Technol., Campinas, 36, 686 (2016); https://doi.org/10.1590/1678-457X.13516
- J. Prakash Maran, S. Manikandan, C. Vigna Nivetha and R. Dinesh, Arab. J. Chem., 10, S1145 (2017); https://doi.org/10.1016/j.arabjc.2013.02.007
- J. Dai and R.J. Mumper, Molecules, 15, 7313 (2010); https://doi.org/10.3390/molecules15107313
- A.A. Jovanović, V.B. Đorđević, G.M. Zdunić, D.S. Pljevljakušić, K.P. Šavikin, D.M. Gođevac and B.M. Bugarski, Sep. Purif. Technol., 179, 369 (2017); https://doi.org/10.1016/j.seppur.2017.01.055
- C.S. Oliveira, R.Z.B. Bisinella, C.D. Bet, C. Beninca, I.M. Demiate and E. Schnitzler, Braz. Arch. Biol. Technol., 62, 1 (2019); https://doi.org/10.1590/1678-4324-2019180579
- M. Vinatoru and T.J. Mason, Ultrason. Sonochem., 52, 2 (2019); https://doi.org/10.1016/j.ultsonch.2018.07.036
- A.R. Maleki, L. Nateghi and P. Rajaei, Iran. J. Chem. Chem. Eng., 42, 155 (2023); https://doi.org/10.30492/ijcce.2022.542405.5013
- E. Kostic, G.M. Nikolic, S. Mitic, D. Dimitrijevic and M. Mitic, Revista de Chimie, 70, 853 (2019); https://doi.org/10.37358/RC.19.3.7019
- J. Liao, Z. Guo and G. Yu, Ultrason. Sonochem., 76, 105661 (2021); https://doi.org/10.1016/j.ultsonch.2021.105661
- S.B. Zimare, G.D. Mankar and R.B. Barmukh, Curr. Res. Green Sustain. Chem., 4, 100109 (2021); https://doi.org/10.1016/j.crgsc.2021.100109
- E.M. Garcia-Castello, A.D. Rodriguez-Lopez, L. Mayor, C. Conidi, R. Ballesteros and A. Cassano, Lebensm. Wiss. Technol., 64, 1114 (2015); https://doi.org/10.1016/j.lwt.2015.07.024
- M.M. Meregalli, B.M.S. Puton, F.D.M. Camera, A.U. Amaral, J. Zeni, R.L. Cansian, M.L. Mignoni and G.T. Backes, Arab. J. Chem., 13, 5800 (2020); https://doi.org/10.1016/j.arabjc.2020.04.017
- L. Xiong, W.-B. Hu, Z.-W. Yang, H. Chen, N. Wang, X. Liu, and W.-J. Wang, Ind. Crops Prod., 130, 615 (2019); https://doi.org/10.1016/j.indcrop.2019.01.027
- R. Abdelkebir, C. Alcántara, I. Falcó, G. Sánchez, J.V. Garcia-Perez, M. Neffati, J.M. Lorenzo, F.J. Barba and M.C. Collado, Innov. Food Sci. Emerg. Technol., 52, 189 (2019); https://doi.org/10.1016/j.ifset.2018.12.009
- A. Zeb, J. Food Biochem., 44, (2020); https://doi.org/10.1111/jfbc.13394
- C. Castro-López, J.M. Ventura-Sobrevilla, M.D. González-Hernández, R. Rojas, J.A. Ascacio-Valdés, C.N. Aguilar and G.C.G. Martínez-Ávila, Food Chem., 237, 1139 (2017); https://doi.org/10.1016/j.foodchem.2017.06.032
References
S.R. Md Zin, N.E. Hashim, S. Das and I.S. Zulkafli, Nat. Prod. J., 15, e22103155337729 (2025); https://doi.org/10.2174/0122103155337729240926033345i
S. Sabiha, R. Serrano, K. Hasan, I.B. Moreira da Silva, J. Rocha, N. Islam and O. Silva, Plants, 11, 3504 (2022); https://doi.org/10.3390/plants11243504
C.S. Dzah, Y. Duan, H. Zhang, C. Wen, J. Zhang, G. Chen and H. Ma, Food Biosci., 35, 100547 (2020); https://doi.org/10.1016/j.fbio.2020.100547
Z. Yi, Y. Su, S. Brynjolfsson, K. Olafsdóttir and W. Fu, Stud. Nat. Prod. Chem., 71, 67 (2021); https://doi.org/10.1016/B978-0-323-91095-8.00007-6
S. Bernardi, A.L. Lupatini-Menegotto, D.L. Kalschne, É.L. Moraes Flores, P.R.S. Bittencourt, E. Colla and C. Canan, Plant Foods Hum. Nutr., 76, 1 (2021); https://doi.org/10.1007/s11130-021-00884-w
S. Al Jitan, S.A. Alkhoori and L.F. Yousef, Stud. Nat. Prod. Chem., 58, 389 (2018); https://doi.org/10.1016/B978-0-444-64056-7.00013-1
K.B. Louie, S.M. Kosina, Y. Hu, H. Otani, M. de Raad, A.N. Kuftin, N.J. Mouncey, B.P. Bowen and T.R. Northen, Compr. Nat. Prod., III, 263 (2020); https://doi.org/10.1016/B978-0-12-409547-2.14834-6
D.B. Hu, R. Xue, X.C. Zhuang, X.S. Zhang and S.L. Shi, Front. Nutr., 10, 1135712 (2023); https://doi.org/10.3389/fnut.2023.1135712
O. Soufi, L. Medouni-Haroune, M. Bachirbey, S. Medouni-Adrar, F. Idir, T. Heddad, L. Ouldsaadi, C. Romero, K. Madani and L. Makhlouf-Boulekbache, Sustain. Chem. Pharm., 36, 101260 (2023); https://doi.org/10.1016/j.scp.2023.101260
F. Galgano, R. Tolve, T. Scarpa, M.C. Caruso, L. Lucini, B. Senizza and N. Condelli, Foods, 10, 1810 (2021); https://doi.org/10.3390/foods10081810
K.A. Wojtunik-Kulesza, P.B. Drasar and V.A. Khripach, Molecules, 25, 5267 (2020); https://doi.org/10.3390/molecules25225267
R. Rodríguez-Fernández, Á. Fernández-Gómez, J.C. Mejuto and G. Astray, Foods, 12, 4483 (2023); https://doi.org/10.3390/foods12244483
L. Lazar, A.I. Talmaciu, I. Volf and V.I. Popa, Ultrason. Sonochem., 32, 191 (2016); https://doi.org/10.1016/j.ultsonch.2016.03.009
S. Zhang, H. Xie, J. Huang, Q. Chen, X. Li, X. Chen, J. Liang and L. Wang, Ultrason. Sonochem., 102, 106742 (2024); https://doi.org/10.1016/j.ultsonch.2023.106742
S. Peng, M. Zhu, S. Li, X. Ma and F. Hu, Front. Sustain. Food Syst., 7, 1131959 (2023); https://doi.org/10.3389/fsufs.2023.1131959
C. Da Porto and A. Natolino, Food Chem., 258, 137 (2018); https://doi.org/10.1016/j.foodchem.2018.03.059
A. Altemimi, D.G. Watson, R. Choudhary, M.R. Dasari and D.A. Lightfoot, PLoS One, 11, e0148758 (2016); https://doi.org/10.1371/journal.pone.0148758
H.-Z. Li, Z.-J. Zhang, J. Xue, L.-X. Cui, T.-Y. Hou, X.-J. Li, and T. Chen, Food Sci. Technol., Campinas, 36, 686 (2016); https://doi.org/10.1590/1678-457X.13516
J. Prakash Maran, S. Manikandan, C. Vigna Nivetha and R. Dinesh, Arab. J. Chem., 10, S1145 (2017); https://doi.org/10.1016/j.arabjc.2013.02.007
J. Dai and R.J. Mumper, Molecules, 15, 7313 (2010); https://doi.org/10.3390/molecules15107313
A.A. Jovanović, V.B. Đorđević, G.M. Zdunić, D.S. Pljevljakušić, K.P. Šavikin, D.M. Gođevac and B.M. Bugarski, Sep. Purif. Technol., 179, 369 (2017); https://doi.org/10.1016/j.seppur.2017.01.055
C.S. Oliveira, R.Z.B. Bisinella, C.D. Bet, C. Beninca, I.M. Demiate and E. Schnitzler, Braz. Arch. Biol. Technol., 62, 1 (2019); https://doi.org/10.1590/1678-4324-2019180579
M. Vinatoru and T.J. Mason, Ultrason. Sonochem., 52, 2 (2019); https://doi.org/10.1016/j.ultsonch.2018.07.036
A.R. Maleki, L. Nateghi and P. Rajaei, Iran. J. Chem. Chem. Eng., 42, 155 (2023); https://doi.org/10.30492/ijcce.2022.542405.5013
E. Kostic, G.M. Nikolic, S. Mitic, D. Dimitrijevic and M. Mitic, Revista de Chimie, 70, 853 (2019); https://doi.org/10.37358/RC.19.3.7019
J. Liao, Z. Guo and G. Yu, Ultrason. Sonochem., 76, 105661 (2021); https://doi.org/10.1016/j.ultsonch.2021.105661
S.B. Zimare, G.D. Mankar and R.B. Barmukh, Curr. Res. Green Sustain. Chem., 4, 100109 (2021); https://doi.org/10.1016/j.crgsc.2021.100109
E.M. Garcia-Castello, A.D. Rodriguez-Lopez, L. Mayor, C. Conidi, R. Ballesteros and A. Cassano, Lebensm. Wiss. Technol., 64, 1114 (2015); https://doi.org/10.1016/j.lwt.2015.07.024
M.M. Meregalli, B.M.S. Puton, F.D.M. Camera, A.U. Amaral, J. Zeni, R.L. Cansian, M.L. Mignoni and G.T. Backes, Arab. J. Chem., 13, 5800 (2020); https://doi.org/10.1016/j.arabjc.2020.04.017
L. Xiong, W.-B. Hu, Z.-W. Yang, H. Chen, N. Wang, X. Liu, and W.-J. Wang, Ind. Crops Prod., 130, 615 (2019); https://doi.org/10.1016/j.indcrop.2019.01.027
R. Abdelkebir, C. Alcántara, I. Falcó, G. Sánchez, J.V. Garcia-Perez, M. Neffati, J.M. Lorenzo, F.J. Barba and M.C. Collado, Innov. Food Sci. Emerg. Technol., 52, 189 (2019); https://doi.org/10.1016/j.ifset.2018.12.009
A. Zeb, J. Food Biochem., 44, (2020); https://doi.org/10.1111/jfbc.13394
C. Castro-López, J.M. Ventura-Sobrevilla, M.D. González-Hernández, R. Rojas, J.A. Ascacio-Valdés, C.N. Aguilar and G.C.G. Martínez-Ávila, Food Chem., 237, 1139 (2017); https://doi.org/10.1016/j.foodchem.2017.06.032