Effect of Temperature and Duration Time on Polyphenols Extract of Areca catechu Linn. Seeds

Abstract

Objective: The study aimed to explore the effect of temperature and duration time on polyphenols content from extracts of areca seeds (Arecacatechu Linn.). Methods: The extractions were performed at 3 different temperatures (60, 80 and 100 OC) and 4 different duration times (15, 30, 45 and 60 min). Results: It was found that temperature and duration time of extraction had effect on % yield (% w/w) of crude extract and the quantity (% w/w) of total polyphenols content by areca seed powder. The % yield of crude extract increased when temperature and duration time of extraction increased. The optimal extraction condition to obtain the highest amount of the crude extract (9.65 ± 0.35%) was at 100 OC for 45 min. However, the optimal condition of extraction for obtaining the highest % w/w total polyphenols content was at 80 OC for 45 min. The highest % w/w total polyphenols content equivalent to catechin was 2.76 ± 0.19%. But this condition did not give the highest %w/w yield (4.33 ± 0.26%). The optimal condition for the highest crude extract (% w/w) resulted in more impurities than did the optimal condition for the highest total polyphenols content. Conclusion: Temperature and duration time had effect on total polyphenols extraction. The optimal condition to achieve the highest % w/w total polyphenols content was 80 OC for 45 min.Keywords: polyphenol extract, areca seed, temperature, duration, % yield, polyphenol content