Recovery and kinetic modeling of phenolic acids from piper betle L. leaves via subcritical water extraction

The recovery of phenolic acids (caffeic, ferulic, p-coumaric, gallic, and chlorogenic acid) from Piper betle L. (PBL) leaves was conducted using Subcritical Water Extraction (SWE) with two factors of process conditions: temperature (100–275°C) and time (1–30 min), which was compared with Soxhlet extraction. Both temperature and time significantly affect phenolic acids recovery (p <.05). This study found that the temperature of SWE between 175 °C and 225°C with an extraction time between 5 and 20 min, resulted in high phenolic acid content. The highest total phenolic acid content (0.582 ± 0.035 mg/g extract) was achieved at 200°C and 5 min, with ferulic acid as the main component, and was higher than Soxhlet extraction. The two-site kinetic desorption first order (TSDF) model is superior to the Weibull model for describing the extraction of phenolic acids from PBL leaves using SWE process. The superior performance of the TSDF model is evident from its high R2 (0.7672–0.9996), lower RMSE (0.0001–0.0072) and lower AF (1.0087–1.3628) values compared to the Weibull model for all phenolic acids. Differences in phenolic acid structures and bond strengths (reflected by (Formula presented.) and (Formula presented.)) and the presence of glucose likely influence extraction efficiency.

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