TỐI ƯU HÓA QUY TRÌNH CHIẾT XUẤT CAO CHIẾT TỪ QUẢ CÂY THÙ LÙ CẠNH (PHYSALIS ANGULATA L.)

Abstract

Background: Physalis angulata L., commonly known as ground cherry, is an herbaceous plant widely distributed in tropical and subtropical regions. Chlorogenic acid, a major bioactive compound found in this plant, exhibits a wide range of pharmacological activities, notably antioxidant, antibacterial, anti-inflammatory, anticancer, cytotoxic, and immunomodulatory effects. In Vietnam, studies on the extraction of this compound from the fruit of Physalis angulata remain limited. Objective: To investigate the extraction process of chlorogenic acid-enriched extract from the fruit of Physalis angulata collected in Kien Giang province. Materials and methods: Fruits of Physalis angulata were collected in Kien Giang province in May 2024. Hot maceration was selected as the extraction method, focusing on two variables: solvent-to-material ratio and extraction temperature. Extraction efficiency was evaluated based on the total peak area of chlorogenic acid determined by HPLC with PDA detection, along with the total extractable solids obtained. Optimization of extraction parameters was performed using BC Pharsoft software. Results: The extraction was carried out using hot maceration with solvent-to-material ratios of 10, 15, and 20 (v/w), and extraction temperatures of 40°C, 60°C, and 80°C. The optimal extraction conditions were determined to be a solvent-to-material ratio of 17.6 l and an extraction temperature of approximately 69°C. Under these conditions, the chlorogenic acid content reached 37.97 µg/g, and the extract yield was 270.52µg/g. Conclusion: The extraction and preparation process for obtaining chlorogenic acid-enriched extract from Physalis angulata fruits was successfully developed using the hot maceration method. This method is simple and can be feasibly applied on an industrial scale.