Investigation of solvent type, concentration, extraction time and extraction temperature on total phenolic yield of selected Nigeria's indigenous legumes

Abstract

This study evaluated the effect of extraction variables in a single factor experiment to o the recovery of total phenolics from lesser legumes namely, African oil bean (Pentc mycrophylla Benth.), African yam bean (Sphenostylis stenocarpa) seed, African br< (Treculia africana) and groundnut (Arachia hypogea) indigenous to Nigeria. Total phenc extracted using standard method with different solvents (acetone, ethanol and methai different concentrations (20 - 100 %, v/v), different extraction time (30 - 50 minut< incubated a* di^crcr.r extraction leimperatures (50 - 60 rC>. rr<u&s rrveaicd that <r\ ru^.c^ * —xr.: •>• ;• i'(!*> j.JcctcU iota; pncno xc wc-j .■>' :r>c sampler c% Acetone used a: -o % concentration »v\ v) incuDated at 50 L for 3o minutes gave the total phenolic yield in African breadfruit (221.28 mg/100 g) and groundnut (225.56 mg/ For African oil bean, 60 % acetone (v/v) incubated at 50 °C for 50 minutes gave the higher phenolic (326.89 mg/100 g) while, 100 % acetone (v/v) incubated at 50 °C for 30 minute the highest total phenolic (196.94 mg/100 g) in African yam bean. Therefore, for c recovery of total phenolic in lesser legumes, there need to adopt the stated variables.