Ultrasonic-Green Extraction of Lansium domesticum Leaves: Optimization, Phenolic and Flavonoid Content, Stability, and Antioxidant Activity

What if the key to powerful antioxidants was hiding in a tropical fruit's leaves? A new study shows that duku leaves, when extracted with sound waves and water, can unlock a treasure trove of health-boosting compounds.

Duku, a beloved Southeast Asian fruit, is more than just a sweet treat. Its leaves are packed with bioactive compounds, especially antioxidants, that could benefit human health. But to tap into this potential, scientists need an efficient and sustainable way to extract them, without harsh chemicals or excessive energy.

Enter ultrasonic-assisted extraction (UAE): a green technique that uses sound waves to gently break plant cells and release their contents. In a new study, researchers optimized this process for duku leaves, testing different solvent ratios, temperatures, and times. They found that both solvent ratio and temperature significantly influenced the yield, phenolic and flavonoid content, and antioxidant activity. Extraction time, however, only affected yield and bioactive content, not the antioxidant power.

The winning recipe? A 1:20 powder-to-solvent ratio, at 50°C, for 80 minutes. This yielded 5.98% extract, with 40.49 mg AGE/g of phenolics, 185 mg QE/g of flavonoids, and 38.28% antioxidant activity. These results, published in a recent study, highlight UAE as a sustainable and effective method for extracting valuable compounds from duku leaves, with promising applications in pharmaceuticals, nutraceuticals, and functional foods.

Key Points

• Ultrasonic-assisted green extraction optimizes duku leaf compounds.
• Optimal: 1:20 solvent, 50°C, 80 min, high antioxidants.
• UAE is sustainable for pharmaceuticals and functional foods.