Study on the PEG‐based microwave‐assisted extraction of flavonoid compounds from persimmon leaves

A method for PEG‐based microwave‐assisted extraction (MAE) of flavonoid compounds from persimmon leaves has been successfully developed. The extraction efficiency of total flavonoid content was evaluated by the chromatographic peak areas of quercetin and kaempferol, which are two bioactive components typically found in persimmon leaves. The best combination of extraction parameters was obtained with response surface methodology. A microwave power of 525 W, liquid to solid ratio of 17:1 mL/g, and PEG aqueous solution concentration of 60% w/w were identified as the optimum parameters. Extraction dynamics analysis indicated that the quercetin, kaempferol, and total flavonoid contents were rising with increasing extraction time up to 20–25 min, from which point onwards they all decreased. Under the optimum conditions, quercetin, kaempferol, and total flavonoid contents obtained from the sample were 1.20 ± 0.05, 0.64 ± 0.11, and 16.90 ± 0.06 mg/g, respectively. Compared with ethanol‐based MAE, and ethanol‐based and PEG‐based ultrasonic‐assisted extractions, PEG‐based MAE had higher efficiency for the extraction of flavonoid compounds from persimmon leaves. Overall, PEG‐based MAE represents an efficient choice for the extraction of bioactive substances from traditional Chinese medicines.