TẠP CHÍ CÔNG THƯƠNG ĐIỆN TỬ - CƠ QUAN THÔNG TIN LÝ LUẬN CỦA BỘ CÔNG THƯƠNG
Tạp chí Công Thương - Các kết quả nghiên cứu
Quay về Tạp chí Công Thương
e-ISSN 3093-3994
ISSN 0866-7756
DOI: 10.62831
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Issue: Số 23 - Tháng 8 - 2026 Hóa học - Công nghệ thực phẩm

Comparison of heat-, ultrasound-, and enzyme-assisted extraction of polyphenols and flavonoids from Kim tien thao (Desmodium styracifolium (Osbeck) Merr.)

Published: September 7, 2026

Abstract

This study compares heat-assisted extraction (HAE), ultrasound-assisted extraction (UAE), and enzyme-assisted extraction (EAE) for recovering polyphenols and flavonoids from Kim tien thao. Suitable HAE conditions were 60% ethanol, a 1:25 material-to-solvent ratio, 60°C, and 90 minutes, yielding 126.57 ± 0.59 mg GAE/g DW and 59.21 ± 0.91 mg QE/g DW. Ultrasound pretreatment at 30% amplitude for 9 minutes before HAE produced the highest values, reaching 153.23 ± 0.27 mg GAE/g DW and 62.84 ± 0.91 mg QE/g DW. EAE using a 1:1 pectinase–cellulase mixture at 0.6% for 120 minutes yielded 129.40 ± 1.06 mg GAE/g DW and 57.03 ± 0.42 mg QE/g DW. Compared with HAE, UAE increased TPC by 21.1% and TFC by 6.1%.
Keywords
Kim tien thao polyphenols flavonoids ultrasound-assisted extraction enzyme-assisted extraction

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