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Vol. 26 No. 19 (2014): Vol 26 Issue 19

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Optimization of Ultrasonic- and Microwave-Assisted Extraction of Antibacterial Compounds from Amomum tsao-ko Fruit

https://doi.org/10.14233/ajchem.2014.16498
Meifang Peng
College of Food Science and Engineering, Haikou 570228, Hainan Province, P.R. China
Houyuan Qiu
College of Food Science and Engineering, Haikou 570228, Hainan Province, P.R. China
Wenxue Chen
College of Food Science and Engineering, Haikou 570228, Hainan Province, P.R. China
Dan Wang
College of Food Science and Engineering, Haikou 570228, Hainan Province, P.R. China

Corresponding Author(s) : Wenxue Chen

hnchwx@163.com

Asian Journal of Chemistry, Vol. 26 No. 19 (2014): Vol 26 Issue 19

Abstract

The extraction of antibacterial compounds from Amomum tsao-ko fruit was optimized for ultrasonic- and microwave-assisted methods. The antibacterial activity of the extracted compounds was determined based on the antibacterial diameter. To optimize the extraction procedure, the ethanol concentration, solvent-to-solid ratio, extraction temperature, and extraction time were evaluated using single factor experiments and the response surface methodology. A Box-Behnken design and analysis of variance were used to determine the optimal extraction conditions from the experimental data. The optimal parameters included an ethanol concentration of 65% (v/v), a solvent-to-solid ratio of 25 mL/g, an extraction temperature of 57.5 °C and an extraction time of 52.5 min. The extract obtained under optimized conditions had a maximum antibacterial diameter of 14.20 mm for Escherichia coli.

Keywords

Amomum tsao-ko Antibacterial diameter Box-Behnken design Response surface methodology
Peng, M., Qiu, H., Chen, W., & Wang, D. (2014). Optimization of Ultrasonic- and Microwave-Assisted Extraction of Antibacterial Compounds from Amomum tsao-ko Fruit. Asian Journal of Chemistry, 26(19), 6549–6552. https://doi.org/10.14233/ajchem.2014.16498
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