Rosmarinic Acid Extraction from Ehretia asperula Grown in Vietnam and Its Application in Herbal Candy

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

Tram Pham Thi My ¹

Nguyen Le ²

Toan Nguyen Dai ²

¹ Institute of Green and Sustainable Technology, Thu Dau Mot University, Ho Chi Minh City

² Institute of Green and Sustainable Technology, Thu Dau Mot University, Ho Chi Mi

10.22067/ifstrj.2026.100141.1611

چکیده

Ehretia asperula Zoll. & Mor. is widely used in Vietnamese folk medicine. This work investigated extraction factors, including material-to-solvent ratio (1:20-1:60 g:mL), temperature (50-80°C), and time (60-150 min), to establish appropriate conditions for obtaining rosmarinic acid (RA) from dried E. asperula leaves. The following selected extraction parameters were found to yield the maximum RA content (32.289 mg.g-1 DW): a material-to-solvent ratio of 1:40 (g:mL), an extraction temperature of 60°C, and an extraction duration of 60 minutes. Herbal hard candies were also made using the extract of E. asperula leaves. Compared with the control, the herbal candy with dried-leaf extract had a darker yellow hue and higher sensory scores. Among the formulations, the hard candy containing 15% extract received the highest mean scores for color, odor, taste, and texture, while the 15% and 20% formulations had comparable overall acceptance scores. Generally, the analyses suggest that E. asperula leaves are a rich herbal source of RA compound and that extracts from these leaves could be used as an additive in hard candies to enhance color and nutritional value.

کلیدواژه‌ها

Ehretia asperula

extraction

herbal candy

rosmarinic acid

Xa den

موضوعات

• زیست فناوری مواد غذایی

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