Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini

William Tchabo; Germaine Yadang; Spéro Ulrich Koba Edikou; Ibrahima Kaba; Sékou Kouyaté; Durand Dah-Nouvlessounon; Joseph Dossou

doi:doi:10.11648/j.jfns.20261401.15

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Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini

William Tchabo^*

, Germaine Yadang

, Spéro Ulrich Koba Edikou

, Ibrahima Kaba

, Sékou Kouyaté

, Durand Dah-Nouvlessounon

, Joseph Dossou

Published in Journal of Food and Nutrition Sciences (Volume 14, Issue 1)

Received: 30 December 2025 Accepted: 2 February 2026 Published: 2 February 2026

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Abstract

This study optimized microwave assisted aqueous extraction of phytochemicals from Syzygium cumini leaf powder using water as solvent. Response surface methodology with a three factor Box Behnken design was used to quantify the effects of microwave power, extraction time, and particle size. Factor ranges were 360 - 900 W, 8 - 20 min, and 100 - 500 µm. Microwave irradiation was applied in pulsed mode to limit boiling. Process performance was evaluated using total phenolic content, total flavonoid content, total tannin content, and antioxidant activity measured by DPPH and ABTS assays. Numerical optimization predicted an optimum at 900 W, 18.94 min, and 276.54 µm. At these conditions, predicted responses were 305.44 mg GAE/g ds for total phenolics, 70.12 mg RE/g ds for total flavonoids, and 83.35 mg TAE/g ds for total tannins. Predicted antioxidant activities were 5.51 mM TE/g ds for DPPH and 5.78 mM TE/g ds for ABTS. Experimental validation was conducted at the nearest practical settings of 900 W, 20 min, and 273 µm. Measured values were 305.55 ± 0.07 mg GAE/g ds, 70.54 ± 0.05 mg RE/g ds, and 81.99 ± 0.03 mg TAE/g ds for total phenolics, total flavonoids, and total tannins, respectively. DPPH and ABTS reached 5.47 ± 0.03 and 5.74 ± 0.04 mM TE/g ds, respectively. The close agreement between predicted and measured responses supports the use of RSM to define an implementable operating window for aqueous microwave extraction of Syzygium cumini leaves.

Published in	Journal of Food and Nutrition Sciences (Volume 14, Issue 1)
DOI	10.11648/j.jfns.20261401.15
Page(s)	53-67
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

Response Surface Methodology, Bioactive Compounds, Plant Extract Processing, Phenolic Compounds, Radical Scavenging Activity

References

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Tchabo, W., Yadang, G., Edikou, S. U. K., Kaba, I., Kouyaté, S., et al. (2026). Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini. Journal of Food and Nutrition Sciences, 14(1), 53-67. https://doi.org/10.11648/j.jfns.20261401.15

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ACS Style

Tchabo, W.; Yadang, G.; Edikou, S. U. K.; Kaba, I.; Kouyaté, S., et al. Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini. J. Food Nutr. Sci. 2026, 14(1), 53-67. doi: 10.11648/j.jfns.20261401.15

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AMA Style

Tchabo W, Yadang G, Edikou SUK, Kaba I, Kouyaté S, et al. Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini. J Food Nutr Sci. 2026;14(1):53-67. doi: 10.11648/j.jfns.20261401.15

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@article{10.11648/j.jfns.20261401.15,
  author = {William Tchabo and Germaine Yadang and Spéro Ulrich Koba Edikou and Ibrahima Kaba and Sékou Kouyaté and Durand Dah-Nouvlessounon and Joseph Dossou},
  title = {Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {14},
  number = {1},
  pages = {53-67},
  doi = {10.11648/j.jfns.20261401.15},
  url = {https://doi.org/10.11648/j.jfns.20261401.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261401.15},
  abstract = {This study optimized microwave assisted aqueous extraction of phytochemicals from Syzygium cumini leaf powder using water as solvent. Response surface methodology with a three factor Box Behnken design was used to quantify the effects of microwave power, extraction time, and particle size. Factor ranges were 360 - 900 W, 8 - 20 min, and 100 - 500 µm. Microwave irradiation was applied in pulsed mode to limit boiling. Process performance was evaluated using total phenolic content, total flavonoid content, total tannin content, and antioxidant activity measured by DPPH and ABTS assays. Numerical optimization predicted an optimum at 900 W, 18.94 min, and 276.54 µm. At these conditions, predicted responses were 305.44 mg GAE/g ds for total phenolics, 70.12 mg RE/g ds for total flavonoids, and 83.35 mg TAE/g ds for total tannins. Predicted antioxidant activities were 5.51 mM TE/g ds for DPPH and 5.78 mM TE/g ds for ABTS. Experimental validation was conducted at the nearest practical settings of 900 W, 20 min, and 273 µm. Measured values were 305.55 ± 0.07 mg GAE/g ds, 70.54 ± 0.05 mg RE/g ds, and 81.99 ± 0.03 mg TAE/g ds for total phenolics, total flavonoids, and total tannins, respectively. DPPH and ABTS reached 5.47 ± 0.03 and 5.74 ± 0.04 mM TE/g ds, respectively. The close agreement between predicted and measured responses supports the use of RSM to define an implementable operating window for aqueous microwave extraction of Syzygium cumini leaves.},
 year = {2026}
}

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TY - JOUR
T1 - Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini
AU - William Tchabo
AU - Germaine Yadang
AU - Spéro Ulrich Koba Edikou
AU - Ibrahima Kaba
AU - Sékou Kouyaté
AU - Durand Dah-Nouvlessounon
AU - Joseph Dossou
Y1 - 2026/02/02
PY - 2026
N1 - https://doi.org/10.11648/j.jfns.20261401.15
DO - 10.11648/j.jfns.20261401.15
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 53
EP - 67
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20261401.15
AB - This study optimized microwave assisted aqueous extraction of phytochemicals from Syzygium cumini leaf powder using water as solvent. Response surface methodology with a three factor Box Behnken design was used to quantify the effects of microwave power, extraction time, and particle size. Factor ranges were 360 - 900 W, 8 - 20 min, and 100 - 500 µm. Microwave irradiation was applied in pulsed mode to limit boiling. Process performance was evaluated using total phenolic content, total flavonoid content, total tannin content, and antioxidant activity measured by DPPH and ABTS assays. Numerical optimization predicted an optimum at 900 W, 18.94 min, and 276.54 µm. At these conditions, predicted responses were 305.44 mg GAE/g ds for total phenolics, 70.12 mg RE/g ds for total flavonoids, and 83.35 mg TAE/g ds for total tannins. Predicted antioxidant activities were 5.51 mM TE/g ds for DPPH and 5.78 mM TE/g ds for ABTS. Experimental validation was conducted at the nearest practical settings of 900 W, 20 min, and 273 µm. Measured values were 305.55 ± 0.07 mg GAE/g ds, 70.54 ± 0.05 mg RE/g ds, and 81.99 ± 0.03 mg TAE/g ds for total phenolics, total flavonoids, and total tannins, respectively. DPPH and ABTS reached 5.47 ± 0.03 and 5.74 ± 0.04 mM TE/g ds, respectively. The close agreement between predicted and measured responses supports the use of RSM to define an implementable operating window for aqueous microwave extraction of Syzygium cumini leaves.
VL - 14
IS - 1
ER -

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Author Information

William Tchabo

Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences, Ngaoundere, Cameroon;Department of Technology and Control of Food Products, Higher Institute of Sciences and Veterinary Medicine of Dalaba, Dalaba, Guinea

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http://orcid.org/0000-0002-4796-3512
Germaine Yadang

Department of Technology and Control of Food Products, Higher Institute of Sciences and Veterinary Medicine of Dalaba, Dalaba, Guinea

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http://orcid.org/0009-0005-8569-2871
Spéro Ulrich Koba Edikou

Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences, Ngaoundere, Cameroon

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http://orcid.org/0000-0002-2940-1882
Ibrahima Kaba

Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences, Ngaoundere, Cameroon

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http://orcid.org/0009-0001-5136-9305
Sékou Kouyaté

Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences, Ngaoundere, Cameroon

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http://orcid.org/0009-0006-5403-5809
Durand Dah-Nouvlessounon

Faculty of Sciences and Techniques, University of Abomey-Calavi, Cotonou, Benin

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http://orcid.org/0000-0003-1878-3624
Joseph Dossou

Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin

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http://orcid.org/0000-0002-9572-7928

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APA Style

Tchabo, W., Yadang, G., Edikou, S. U. K., Kaba, I., Kouyaté, S., et al. (2026). Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini. Journal of Food and Nutrition Sciences, 14(1), 53-67. https://doi.org/10.11648/j.jfns.20261401.15

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Tchabo, W.; Yadang, G.; Edikou, S. U. K.; Kaba, I.; Kouyaté, S., et al. Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini. J. Food Nutr. Sci. 2026, 14(1), 53-67. doi: 10.11648/j.jfns.20261401.15

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AMA Style

Tchabo W, Yadang G, Edikou SUK, Kaba I, Kouyaté S, et al. Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini. J Food Nutr Sci. 2026;14(1):53-67. doi: 10.11648/j.jfns.20261401.15

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@article{10.11648/j.jfns.20261401.15,
  author = {William Tchabo and Germaine Yadang and Spéro Ulrich Koba Edikou and Ibrahima Kaba and Sékou Kouyaté and Durand Dah-Nouvlessounon and Joseph Dossou},
  title = {Process Optimization of Microwave-assisted Aqueous Extraction for Phytochemicals and Antioxidant Activity of Syzygium Cumini},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {14},
  number = {1},
  pages = {53-67},
  doi = {10.11648/j.jfns.20261401.15},
  url = {https://doi.org/10.11648/j.jfns.20261401.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261401.15},
  abstract = {This study optimized microwave assisted aqueous extraction of phytochemicals from Syzygium cumini leaf powder using water as solvent. Response surface methodology with a three factor Box Behnken design was used to quantify the effects of microwave power, extraction time, and particle size. Factor ranges were 360 - 900 W, 8 - 20 min, and 100 - 500 µm. Microwave irradiation was applied in pulsed mode to limit boiling. Process performance was evaluated using total phenolic content, total flavonoid content, total tannin content, and antioxidant activity measured by DPPH and ABTS assays. Numerical optimization predicted an optimum at 900 W, 18.94 min, and 276.54 µm. At these conditions, predicted responses were 305.44 mg GAE/g ds for total phenolics, 70.12 mg RE/g ds for total flavonoids, and 83.35 mg TAE/g ds for total tannins. Predicted antioxidant activities were 5.51 mM TE/g ds for DPPH and 5.78 mM TE/g ds for ABTS. Experimental validation was conducted at the nearest practical settings of 900 W, 20 min, and 273 µm. Measured values were 305.55 ± 0.07 mg GAE/g ds, 70.54 ± 0.05 mg RE/g ds, and 81.99 ± 0.03 mg TAE/g ds for total phenolics, total flavonoids, and total tannins, respectively. DPPH and ABTS reached 5.47 ± 0.03 and 5.74 ± 0.04 mM TE/g ds, respectively. The close agreement between predicted and measured responses supports the use of RSM to define an implementable operating window for aqueous microwave extraction of Syzygium cumini leaves.},
 year = {2026}
}

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