Applying design of experiments (DOE) to flavonoid extraction from Passiflora alata and P. edulis

• Autor(a) principal: Noriega,Peky
• Data de Publicação: 2012
• Outros Autores: Mafud,Débora de Freitas, Souza,Bruna de, Soares-Scott,Marta, Rivelli,Diogo Pineda, Barros,Silvia Berlanga de Moraes, Bacchi,Elfriede Marianne
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Farmacognosia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-695X2012000500025
• topic: Design of Experiments (DOE); extraction process flavonoid Passiflora alata Passiflora edulis

The Passifloraceae family is extensively used in native Brazilian folk medicine to treat a wide variety of diseases. The problem of flavonoid extraction from Passiflora was treated by application of design of experiments (DOE), as an experiment with mixture including one categorical process variable. The components of the binary mixture were: ethanol (component A) and water (component B); the categorical process variable: extraction method (factor C) was varied at two levels: (+1) maceration and (-1) percolation. ANOVA suggested a cubic model for P. edulis extraction and a quadratic model for P. alata.These results indicate that the proportion of components A and B in the mixture is the main factor involved in significantly increasing flavonoid extraction. In regard to the extraction methods, no important differences were observed, which indicates that these two traditional extraction methods could be effectively used to extract flavonoids from both medicinal plants. The evaluation of antioxidant activity of the extract by ORAC method showed that P. edulis displays twice as much antioxidant activity as P. alata. Considering that maceration is a simple, rapid and environmentally friendly extraction method, in this study, the optimized conditions for flavonoid extraction from these Passiflora species is maceration with 75% ethanol for P. edulis and 50% ethanol for P. alata.