Extraction process optimization of Murraya koenigii leaf extracts and antioxidant properties

  • Vandana Sablania
  • Sowriappan John Don BoscoEmail author
  • Mudasir Bashir
Original Article


The study was intended to optimise the process variables such as extraction time and solvent concentration to maximize the yield of Murraya koenigii leaf extract and total phenolic content using response surface methodology. The experimental design was conducted for independent factor such as acetone, ethanol, methanol (20–80%) and time (20–100 min). The optimal conditions as the quadratic model were retained through central composite design. All the variables showed significant influence on extract yield and total phenolic content of M. koenigii leaf extract. The optimized conditions of extract were attained as 50% of ethanol, 60% acetone, 80% methanol and further analysed for their DPPH scavenging activity, total phenolic content, flavonoid content, and ferric reducing activity. Extract obtained with 50% ethanol showed highest DPPH scavenging activity and total phenolic content while 60% acetonic extract exhibited highest ferric reducing activity and flavonoid content.


Murraya koenigii Response surface methodology Flavonoid content Phenolic content Ferric reducing power assay 



The author would like to acknowledge the Department of Food Science and Technology, Pondicherry University, Pondicherry, for providing amenities. The author would also be grateful to UGC for providing Senior Research Fellowship.

Compliance with ethical standards

Conflict of interest

The authors declared no conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Vandana Sablania
    • 1
  • Sowriappan John Don Bosco
    • 1
    Email author
  • Mudasir Bashir
    • 1
  1. 1.Department of Food Science and TechnologyPondicherry UniversityPuducherryIndia

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