Extraction process optimization of Murraya koenigii leaf extracts and antioxidant properties.

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. © Association of Food Scientists & Technologists (India) 2019.