The Comparison of Various Anthraquinone Extraction Methods
From Morinda sp. Root
Wongwat Temiyaputra, Thidarat Suebsanga,
Kesinee Yajom, Sirilak Piyaworanon, Noppol Leksawasdi
Department of Food Engineering, Faculty of Agro-Industry, Chiang Mai University
noppol@hotmail.com
Abstract
This research developed the extraction procedures for anthraquinone glycoside and total
anthraquinone with Soxhlet apparatus by modifying the chemical content and extraction
time appropriated for Morinda sp. root powder extraction. After the extraction was
performed in water, chloroform, iron (III) chloride, concentrated HCl and diethyl ether.
Diethyl ether layer which contained extracted-anthraquinone was evaporated to dryness.
The subsequent dissolution step of the solid residue with 0.5%(w/v) magnesium acetate in
methanol was followed. The solution obtained was later analyzed by UV visible
spectrophotometer at a wavelength of 325.4 nm. The level of extracted anthraquinone
glycoside and total anthraquinone (mg/g dried root powder) were found to be 0.368 and
0.656, respectively, after 7 h extraction period.
In addition to the Soxhlet extraction, another three methods of anthraquinone extraction
from Morinda sp. root powder were performed. In the first method, ethanol, acetone and
ethyl acetate were mixed with deionized water with the ratio of 0, 5, 20, 50, 80, 95 and
100%(v/v) and used as extraction solvents. The second extraction method was done in the
pressurized steamer (1 bar & 100C). The last method of extraction was carried out using
closed-circuit solid-liquid extraction unit at room temperature. It was concluded that the
application of pressurized steamer with 80%(v/v) ethanol resulted in the highest level of
anthraquinone (0.1589  0.0010 mg/ml or 95.3  0.6 mg/g root powder).
Keywords:
Morinda sp. root powder, total anthraquinone, choloroform-methanoldiethyl ether, Soxhlet apparatus, extraction in pressurized container