Author(s)

Papa Guedel Faye^1,2*, Lahat Niang¹, Edouard Mbarick Ndiaye¹, Oumar Ibn Khatab Cisse^2,3, Alioune Sow^2,4, Nicolas Cyrille Ayessou^1,2, Mady Cisse^1,2

¹Laboratory of Water Energy Environment and Industrial Processes (LE3PI), Polytechnic Higher School, Cheikh Anta Diop University of Dakar (ESP-UCAD), Dakar, Senega.
²Center for Studies on Food Security and Functional Molecules (CESAM), Dakar, Senegal.
³National School of Agriculture, Iba Der THIAM University, Thiès, Senegal.
⁴UFR Agronomic Sciences, Aquaculture and Agrifood Technologies, Gaston BERGER University, Saint Louis, USA.

Sodium bicarbonate is sometimes used to aid in the extraction of total polyphenols. Its main effect is to increase the pH of the extraction solution. Raising the pH can cause changes in the chemical structure of polyphenols. This can lead to variations in their biological properties, solubility and stability. This work studied the effect of sodium carbonate on the extraction by aqueous decoction of total polyphenols from the leaves of Combretum micranthum. The content of total phenolic compounds in the extracts was estimated by the Folin-Ciocalteu method. The color of the samples was measured using a colorimeter (type: KONICA MINOLTA. Japan) based on the CIELAB color system. The results obtained were subjected to a one-way ANOVA analysis of variance with R software version 3.2.4 Revised (2018) and Minitab-18 software. The results reveal a drop in the concentration of extracted polyphenols proportional to the addition of sodium carbonate, i.e. a drop from 3.30 to 1.04 mg·AG·100 g^-1 of extract on whole leaves and 3.921 to 2.551 mg·AG·100 g^-1 extract on crushed leaves. On the other hand, the intensity of the coloring of the extracts increases significantly with the addition of sodium carbonate from 0.0 g·L ^-1 to 0.666 g·L^-1.

Baking Soda, Combrutum micranthum, Extraction, Decoction, Polyphenols

Faye, P. , Niang, L. , Ndiaye, E. , Cisse, O. , Sow, A. , Ayessou, N. and Cisse, M. (2023) Effect of Sodium Carbonate on Extraction by Aqueous Decoction of Total Polyphenols from Crushed and Whole Leaves of Combretum micranthum. Food and Nutrition Sciences, 14, 812-823. doi: 10.4236/fns.2023.149052.