This study aimed to identify an efficient and sustainable extraction method for phenolic compounds and flavonoids from I. laurina using maceration (conventional), ultrasonic bath and probes, cup horn sonication, and microwave. It evaluated extraction parameters and assessed total phenolic compounds, flavonoids, antioxidant, and antimicrobial capacities, with annotated compounds via ESI-ToF-MS and the green analytical procedure index analysis. The ultrasonic probe, at 130 W for 10 min with 0.5 g of sample, 50 % amplitude, and 70 % ethanol, yielded the highest levels of phenolic compounds (562.66 mg GAE g), flavonoids (71.12 mg QE g), and antioxidant capacity (DPPH 255.12 μmol TEAC g, IC 0.17 mg mL, and ORAC 380.32 μmol Trolox g). The ultrasonic probe method exhibited low to medium environmental impacts. Also inhibited the growth of pathogens such as Staphylococcus aureus, Listeria monocytogenes, Salmonella enteritidis, and Escherichia coli, and showed a broader range of polyphenolic compounds.
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| http://dx.doi.org/10.1016/j.foodchem.2025.142827 | DOI Listing |
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