ULTRASOUND ASSISTED EXTRACTION OF QUERCETIN FROM CABBAGE
AbstractCabbage is an important vegetable crop of the Brassicaceae family consumed all over the world and regularly used in our day to day life. It contains potentially health-promoting flavonoid compounds such as quercetin. Flavonoids are secondary plant metabolites that are synthesized via the shikimate pathway. In this study, extraction yield of quercetin from cabbage by application of ultrasound-assisted extraction (UAE) was studied with three different methanol: water mixture ratios; 40:60, 60:40 and 80:20, (v/v) for 30, 40 and 60 min. Effect of ultrasound was observed, and the presence of methanol in the solvent also improved greatly the extraction process. High-Performance Liquid Chromatography (HPLC) has been an important tool for the separation of these metabolites in the last 4 decades. Quercetin contents of the samples were determined by HPLC method. It was determined that the most efficient application for extracting samples under sonication by 60:40 methanol/water (v/v) at 30 °C for a 40 min run (1378. 9 μg/mL).
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