Extraction Efficiency of Water, Ethanol and Supercritical Carbon Dioxide for Amide Content from Fruit of Piper sarmentosum using Colorimetry and High Performance Liquid Chromatography

Abstract

Extraction is important for both natural product research and preparation of extracts to be used as raw materials for phytopharmaceuticals. Selection of a suitable solvent as well as type of extraction is prerequisite to prepare extracts enriched with particular type of compounds with peculiar activities. Therefore, the present study aimed to evaluate the extraction efficiency of water, ethanol and supercritical CO2 for amides from fruit of Piper sarmentosum using colorimetry and high performance liquid chromatography (HPLC). The pulverized fruit material was extracted by reflux using water and ethanol, and supercritical CO2 at 60 °C and operating pressure of 3000, 4000, 6000, 7000 and 8000 psi. The colorimetric analysis indicated that except the water extracts, total amide content in different extracts was not significantly different (P<0.05). Similarly, HPLC analysis using pellitorine, sarmentine and sarmentosine as markers indicated that except water extracts, total content of the markers in different extracts was not significantly different (P<0.05). These results indicate that extraction efficiency of ethanol for amides is comparable to that of supercritical CO2. Hence, ethanol may be used to prepare amide enriched extracts without using costly equipment and operating expertise