Malays. J. Anal. Sci. Volume 29 Number 6 (2025): 1631

Research Article

Green ultrasonic-assisted extraction of mangiferin, antioxidants, and phenolic compounds from Mahkota Dewa (Phaleria macrocarpa)

Nur Hidayah Parmin¹, Nurmaryam Aini Hashim¹, Siti Zubaidah Sulaiman¹, Rohaida Che Man¹, and Siti Kholijah Abdul Mudalip^1,2*

¹Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang, 26300 Gambang, Pahang, Malaysia.

²Centre of Excellence for Advanced Research in Fluid Flow, Universiti Malaysia Pahang, 26300 Gambang, Pahang, Malaysia.

^*Corresponding author: kholijah@umpsa.edu.my

Received: 24 July 2024; Revised: 10 November 2024; Accepted: 15 November 2025; Published: 28 December 2025

Abstract

This paper investigates ultrasonic-assisted extraction (UAE) of mangiferin from Mahkota Dewa (Phaleria macrocarpa (Scheff.) Boerl.) fruit and its antioxidant and phenolic compound characteristics, utilising water as a green solvent. The influence of sonication times (40–80 min), temperatures (35–70 ℃), and ultrasonic power level (153–767 W) on mangiferin yield, antioxidant activity, and total phenolic content (TPC) was studied using the one-factor-at-a-time (OFAT) method. The mangiferin yield, antioxidant activity, and TPC characteristics of the extracts were analysed using high-performance liquid chromatography (HPLC), 1,1-diphenyl-2-picrylhydrazyl, and Folin–Ciocalteu assays, respectively. The highest mangiferin yield, 1.76 ± 0.05 mg/g, was obtained under conditions of 60 ℃ extraction temperature, Scale 4 (613 W) power, and 60 min extraction time with a TPC value of 388.61 ± 0.14 mg GAE/g Mahkota Dewa extract. The antioxidant activity of extracted Mahkota Dewa was moderate (IC₅₀) at 15.66 µg/mL. The result helps identify the best operating conditions for the UAE process and encourages the development of phenolic compounds and antioxidant extraction from Mahkota Dewa to obtain a high extraction yield using technique that is safer for the environment.

Keywords: Mahkota Dewa, ultrasonic waves, mangiferin, antioxidant activity, phenolic content

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