Extraction of flavonoid from sweet orange (citrus sinensis) peels by using different organic solvent

Abstract

Flavonoid are aromatic secondary plant metabolites, belong to a group of polyphenolic compound and are widely distributed in plants. They are frequently found in fruits (e.g. Orange, Grapefruit, Apple, and Strawberry etc.), vegetables (i.e Onion, Broccoli, Green pepper and Tomato), cereals (Soybeans and different Herbs), common foodstuffs as well as in herbal remedies and dairy products. However, red-wine, tea, dark chocolate, grapes and apples are the common and regularly consume source of Flavonoid. Over 5000 naturally occurring Flavonoid have been characterized from various sources including plant and dairy products.The research entitled resulted that Methanol give the highest flavonoid content i.e. 34.23 mg/g as compared to Ethanol, Ethyl Acetate, Petroleum Ether and Acetone. The highest amount of flavonoid content was obtained by using Methanol (T3), resulted 34.23 mg/g, as compare other organic solvents 24.33 Petroleum Ether (T1), 23.22 mg/g Acetone(T4), 22.54 mg/g Ethanol(T2), 14.72 mg/g Ethyl Acetate.