Total phenolics and total flavonoids in Ginkgo biloba leaves of the plant optimization of the extraction conditions

Due to the negative health effects of artificial antioxidants, consumer interest in natural products has increased in recent years. The importance of natural antioxidants derived from plant sources is gradually increasing in research on the use of antioxidants as preservatives to prevent oxidative deterioration of foods. Free radicals cause degradation reactions in foods. They also cause important problems such as cancer, progeria, and heart disease in living organisms. Eating foods high in antioxidants has an important impact on slowing and stopping health problems. Phenols and flavonoids, known for their antioxidant activity, are found in many medicinal plants and provide various biochemical benefits to living organisms. Many different methods are used to obtain natural antioxidants. Current research is moving in the direction of further developing these methods. In this study, the antioxidant content of Ginkgo biloba leaves was investigated. A highly efficient ultrasound-assisted extraction method with short extraction time and minimal solvent consumption was developed for the extraction of Ginkgo biloba leaves. Experimental conditions for extraction yield: ethanol concentration 25-100%, solid/solvent ratio 100 mg 30-70 ml-1 sample, extraction time 15-60 minutes, temperature 30-70 ˚C. The result of the experimental study: ethanol concentration: 75%, extraction time: 45 minutes, temperature: 50 ˚C found for the best extraction efficiency. Optimization results for the amount of phenolic substance: extraction time: 31.22 min, extraction temperature: 54.12 °C, ethanol concentration: 57.94%. Optimization results for the amount of flavonoid substance: extraction time: 47.88 min, extraction temperature: 36.34 ˚C, ethanol concentration: 69.51%.