Ultrasonic-assisted extraction of the botanical dietary supplement resveratrol and other constituents of Polygonum cuspidatum.
The roots of Polygonum cuspidatum produce several phenolic compounds, including trans-resveratrol (1), trans-piceid (2), and emodin (3), and are a commercial source of the botanical dietary supplement 1. Ultrasonic-assisted extraction technology and conventional shaking extraction procedures were compared for the extraction of 1-3 from P. cuspidatum roots, using 50% ethanol as a food grade solvent. These compounds were extracted successfully, and their mass transfer coefficients were calculated by fitting the experimental results to a model derived from Fick's second law. The results indicated that ultrasonic-assisted extraction had higher mass transfer efficacies and extraction yields for 1-3 as compared with conventional shaking extraction. Under the extraction conditions used (extraction temperature 50 °C; ultrasonic power 150 W), yields of 3.5, 9.2, and 7.8 mg/g were obtained for 1-3, respectively.
Graduate Institute of Molecular Biology, National Chung Hsing University, Taichung 402, Taiwan.
Bao-Yuan
BY
Chen
Chia-Hung
CH
Kuo
Yung-Chuan
YC
Liu
Li-Yi
LY
Ye
Jiann-Hwa
JH
Chen
Chwen-Jen
CJ
Shieh
D019587:Dietary Supplements; D004578:Electron Spin Resonance Spectroscopy; D045468:Fallopia japonica / Q000737:chemistry*; D008956:Models, Chemical; D015394:Molecular Structure; D018517:Plant Roots / Q000737:chemistry; D000077185:Resveratrol; D013237:Stereoisomerism; D013267:Stilbenes / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D013624:Taiwan; D014465:Ultrasonics / Q000379:methods*
D013267:Stilbenes; D000077185:Resveratrol