Microwave-assisted extraction of phytochemicals from Piper betle L.: Optimization, characterization, and bioactivity evaluation

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-17 DOI:10.1016/j.fochx.2025.102672

Tripti Singh , Zaryab Shafi , Rahul Singh , Bhawna Bisht , Krishna Kumar Yadav , Jari S. Algethami , Ghadah Shukri Albakri , Maha Awjan Alreshidi

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Abstract

This study aimed to enhance the phytochemical yield from Piper betel L. leaves by optimizing microwave-assisted extraction (MAE) parameters using response surface methodology (RSM). The optimized conditions were found to be 239.6 W (microwave power), 1.58 min (extraction time), and 1:22 (solid-to-solvent ratio). Under these conditions, the extract yield was 8.92 %, with a total phenolic content (TPC) of 77.98 mg GAE/g, total flavonoid content (TFC) of 38.99 mg QUE/g, antioxidant activity of 62.95 %, and chlorophyll content of 42.02 mg/mL. Gas chromatography-mass spectrometry (GC–MS) analysis identified key bioactive compounds, including phytol and neophytadiene. Structural analysis by scanning electron microscopy (SEM) revealed substantial cellular disruption, confirming efficient extraction. Furthermore, the extract demonstrated strong antibacterial activity against E. coli, B. cereus, K. pneumoniae, and B. pumilus. These findings underscore the effectiveness of optimized MAE in extracting potent phytochemicals from betel leaves, reinforcing its potential in natural product development and therapeutic applications.

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微波辅助提取菟丝子植物化学成分：优化、表征及生物活性评价

以槟榔叶为研究对象，利用响应面法优化微波辅助提取（MAE）工艺参数，提高其化学成分的产率。最佳提取条件为微波功率239.6 W，提取时间1.58 min，料液比1:22。在此条件下，提取率为8.92%，总酚含量（TPC）为77.98 mg GAE/g，总黄酮含量（TFC）为38.99 mg QUE/g，抗氧化活性为62.95%，叶绿素含量为42.02 mg/mL。气相色谱-质谱（GC-MS）分析鉴定出主要的生物活性化合物，包括叶绿醇和新叶绿二烯。扫描电子显微镜（SEM）的结构分析显示了大量的细胞破坏，证实了有效的提取。此外，提取物对大肠杆菌、蜡样芽孢杆菌、肺炎克雷伯菌和小分枝杆菌具有较强的抗菌活性。这些发现强调了优化后的MAE在从槟榔叶中提取有效植物化学物质方面的有效性，增强了其在天然产物开发和治疗应用方面的潜力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.