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Industrial Crops and Products 95 (2017) 75–82

Contents lists available at ScienceDirect

Industrial Crops and Products

jo ur nal home p age: www.elsev ier .com/ locate / indcrop

rtocarpus lakoocha roxb.: An untapped bioresource of resveratrolrom North East India, its extractive separation and antioxidantctivity

irok Jyoti Borah a, Rekha Singhal b, Swapnali Hazarika a,∗

Chemical Engineering Group, Engineering Science & Technology Division CSIR-North East Institute of Science and Technology Jorhat, 785 006 Assam, IndiaDepartment of Food Engineering Institute of Chemical Technology Nathalal Parekh Marg, Matunga, Maharashtra, India

r t i c l e i n f o

rticle history:eceived 14 June 2016eceived in revised form 3 October 2016ccepted 5 October 2016

eywords:esveratrolxtraction kinetics

a b s t r a c t

Now a day, the demand of naturally occurring biomolecules in the present society and global market iswell known. Artocarpus lakoocha Roxb. is an untapped bioresource of resveratrol, a phenolic compoundthat is used for its anti-aging, cardioprotective and anticancer activities among many others, from NorthEast India. This work evaluates the effect of parameters such as solvent, time, temperature, speed of agi-tation, solid to solvent ratio and particle size on the extraction yield of resveratrol from this bioresource.Under the optimized conditions of the process parameters stated above, 85,000 mg/kg resveratrol couldbe extracted from 90,000 mg/kg Artocarpus lakoocha Roxb. within 7 h using ethanol as the solvent. Extrac-

rtocarpus lakoocha Roxb.olvent to solid ratioiffusioninetic modelcavenging activity

tion kinetics was estimated using two different kinetic models. The results showed that the extractionprocess was dependent on diffusional effect inside the sample. Thermodynamic parameters for extrac-tion process were determined and the process was found to be spontaneous. The compound so extractedshowed a significant antioxidant activity with IC50 value of 53.24 �g/ml. Thus the extracted resveratrolcan be used as therapeutic agent.

© 2016 Elsevier B.V. All rights reserved.

. Introduction

Artocarpus lakoocha Roxb. (ALR), a tropical deciduous tree of0–40 m height, has been used for furniture, timber, feed etc. Thelant is under Plantae kingdom and class is Magnoliopsida. Its

amily is Moraceae, Genus is Artocarpus and species is Artocarpusakoocha. The plant contains crude protein, fiber and mineral con-ents (Roate et al., 2011). Aqueous extract of wood of Artocarpusakoocha Roxb. is called ‘Puag haad’ and is used as an antihelminthic

hich contains flavonoids and stilbenoids such as resveratrol andxyresveratrol (Mongolsuk et al., 1957; Suthira et al., 2012).

Artocarpus lakoocha Roxb. is the richest source of resveratrolnd found to contain 0.09 g (w/w) as compared with conventionalources such as grapes (1057 �g/100 ml), peanuts (5.1 �g/g), Ita-ori plants (68 �g/100 ml) (Burn et al., 2002). However this amountay vary in stem bark, leaf and fruits depending on the fertility of

he soil. Resveratrol is a phytoalexin and conventionally presentn wines (Romero-Peı́rez et al., 1996), grape juice (Yasui et al.,997), grapes (Okuda and Yokotsuka, 1996) and grape berry skins

∗ Corresponding author.E-mail address: shrrljt@yahoo.com (S. Hazarika).

ttp://dx.doi.org/10.1016/j.indcrop.2016.10.015926-6690/© 2016 Elsevier B.V. All rights reserved.

(Romero-P et al., 2001). Resveratrol has chemopreventive and anti-tumor activities (Jang et al., 1997; Surh et al., 1999); it is also knownto decrease coronary heart diseases (Hsieh et al., 1999; Pendurthiet al., 1999). Besides these, it acts as an antibacterial, antioxidant,anthelmintic and insecticide. Resveratrol is used as a food andhealth ingredient (Cho et al., 2006).

Resveratrol can be extracted by various techniques such assolvent extraction and ultrasonication assisted extraction (Choet al., 2006). Although many solvents can be used for extractionof resveratrol, ethanol is preferred since it is a green solvent. In theextraction process, the effect of process parameters such as sol-vent type, extraction time, temperature, particle size, solvent tosolid ratio need to be optimized. Some of them are studied by otherresearchers using different sources of resveratrol (Cho et al., 2006;Romero-P et al., 2001).

In an ongoing research programme, we have been studyingextraction of resveratrol from a plant species available in unre-served forest of Assam, India. The aim of the work was to establishthe kinetics of extraction of resveratrol. We found that the branches

of the plant contain approximately 9% resveratrol along with otherimportant compounds such as oxyresveratrol, cellulose and lignin.The present work reports a detailed study on the extraction ofresveratrol from branches of Artocarpus lakoocha Roxb. The antiox-

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6 H.J. Borah et al. / Industrial Cr

dant property of the extracted compound was also determined inhis study.

. Materials and methods

.1. Materials

Standard resveratrol (98%), methanol (CH3OH, 99%), ethanolC2H5OH, 98%), Propanol (C3H7OH) and butanol (C4H9OH, 99%)ere procured from Sigma Aldrich (USA). 1,1-Diphenyl-2-

icrylhydrazyl (DPPH, 95% purity) was purchased from Sigmaldrich. Water used was distilled by Millipore water system

hroughout the experiments.

.2. Preparation of sample

Artocarpus lakoocha Roxb. was collected from Jorhat district ofssam, India. The plant was identified by botanist and the specimenas verified in the herbarium. Branches of the plant were cut into

ery small pieces of ∼1 cm3 prior to and ease the extraction. Theieces were dried in an oven at 50 ◦C until constant weight and thenround by WILEY MILL. Ground particles were sieved through meshf standard size to obtain particles of three sizes:150 �m, 355 �mnd 500 �m. The moisture content of the samples was 6% and 0.5%,espectively before and after drying.

.3. Extraction kinetics study

10 g of ground sample was put in a round bottomed three-ecked flask (500 ml) containing a predetermined quantity ofolvent and connected with a reflux condenser. A thermome-er was placed in one side neck, and the other side neck wassed for collection of sample during the extraction process. Con-tant temperature was maintained throughout the experimentsing a water bath. To study the effect of temperature on thextraction, three different temperatures (30 ◦C, 40 ◦C and 50 ◦C)ere used for total extraction time of 7 h. 5 ml sample was col-

ected every 1 h. The collected samples were filtered throughhattman inorganic Anopore membrane filters and analyzed

y ultraviolet-visible (UV–vis) spectroscopy (EVOLUTION 201,hermo Scientific) method without further processing. The per-entage of extraction was determined using calibration curvebtained from standard resveratrol between concentration (x) inhe range of 2.41–7.63 mmol/L and absorbance at 306 nm (y) usinghe regression equation [y = 0.47797x + 0.1677 (R2 = 0.99)]. The flowiagram of the extraction process is shown in Fig. 1.

.4. Characterisation of the sample

The extracted resveratrol were characterised by IR, NMR andass spectroscopy. IR spectra were recorded on PERKIN Elmer

ystem 20001H NMR spectra, 1H and 13C NMR spectra wereecorded on ADVANCE, DPXBRUKER, 270 MHz NMR spectrometers.

ass spectra were obtained from TRACE GSQ GCMS instrumentanufacturing by M/S Thermo Fisher Scientific Austria Ltd. The

eartwood of ALR sample before and after extraction were charac-erised by XRD and SEM. XRD were done using JDX-11P-3A, JEOL,apan, Morphology of the samples were done by scanning electron

icroscope (LEO 1427VP, UK) analysis.

.5. Characterization of the extracted resveratrol and itsntioxidant activity

The antioxidant activity of resveratrol was determined after itsxtraction. The antioxidant activity was determined on the basis of

radical scavenging effect of stable 1,1-diphenyl-2-picrylhydrazyl

d Products 95 (2017) 75–82

(DPPH, 95% purity) (Nooman et al., 2008). An ethanolic solu-tion of DPPH (0.2 mmol/L) was prepared in 70% ethanol and keptovernight. Extracted solution of resveratrol was taken in differ-ent sample bottles (10 �l, 20 �l, 30 �l, 40 �l, 50 �l, 60 �l, 70 �l,80 �l, 90 �l and 100 �l and diluted to 1000 �l. In each sample1 ml of DPPH-ethanol solution was added and kept under dark for30 min and then the absorbance was measured at 516 nm in UVspectrophotometer using DPPH-ethanol solution as reference. Theantioxidant activity of resveratrol was measured in terms of percentinhibition (IC50) calculated by the following equation:

Percent(%)inhibitionofDPPHactivity = A − B/Ax100

Where A = Optical density of the blankB = Optical density of the sampleAll the data were recorded as triplicate and the values were

expressed as ±SD.

2.6. Determination of interaction energy

For determination of the interaction energy between solventand resveratrol, the structures of solvent and resveratrol wereoptimized using Gaussian 09 software applying DFT consider-ing B3LYP/631G/ + +/d,p level of theory. The interaction energybetween solvents and resveratrol were calculated using the fol-lowing equation

(�EAB = EAB − EA-EB)(Baruahet al., 2015)

3. Theoretical aspects

3.1. Extraction kinetics

The following two models were considered for the extraction ofresveratrol.

Model IAccording to Hervas et al. (Harvas, 2006) under equilibrium con-

dition, the equation for extraction kinetics is given as follows

dC

dt= k (Co − C) (1)

On integration Eq. (1) is written as

C = Co(

1 − e−kt)

lnC =(

1 − C

CO

)= −kt (2)

In the linearised form Eq. (2) can be written as

ln(

1 − C

CO

)= −kt (3)

Model IIThe model was proposed by So and Macdonald (So and

Macdonald, 1986) considering the extraction process in two steps;

a) Extraction by washing of material at the beginning of extraction.b) Extraction governed by diffusion process inside the raw material

considering two types of diffusion:

Type 1: unhindered diffusionType 2: hindered diffusionType 1 diffusion occurs in the broken cells of the material, and

Type 2 diffusion occurs in the unbroken cells of the material.

Thus, considering the diffusion effect, the concentration (Ct) of

extracted compound at time t is given as:

Ct =(Cwc

)(1 − e−kwt) +

(Cdtc

)(1 − e−kd1

t) + (Cdtc ) (1 − e−kd2t) (4)

H.J. Borah et al. / Industrial Crops and Products 95 (2017) 75–82 77

resver

T

C

It

�

W

�

Tf

tm

C

A

�

l

l

Ag

k

wVl

Fig. 1. Flow diagram of extraction of

hus the final concentration of the compound after extraction is

c = CWC + Cd1c + Cd2

c (5)

n case of variation of solvent, solid to solvent ratio and tempera-ure, the yield of extraction is given by

t = �e −(�we

)e−kwt − (�d1

e ) e−kd1t − (�d2e ) ed2t (6)

ith

e = �we + �d1e + �d2

e (7)

he yield at any time (�t) and at equilibrium can be calculated byollowing equation.

% extraction Ww = m

M × 100 (8) In the present study, the extrac-ion process occurred by unhindered diffusion inside the raw

aterial. Therefore, the equation becomes

t = Cdte (1 − e−kd1t) (9)

nd,

t = �d1e e

−kd1t

n�t = ln�d1e − kd1

t

n�t

�d1e

= −kd1t (10)

ssuming that the wood particles in the powder has a sphericaleometry then

obs = 12D2

(1 + Vs

)(11)

r �V1

here D is the diffusion coefficient, r is the radius of the particle, s is the volume of the solid in the media, Vl is the volume of the

iquid phase and � is the partition coefficient

atrol from Artocarpus lakoocha Roxb.

� =(C1C

)equilibrium (12) The root mean square error (RMSE)

and percent error (PE) were determined by the following equations:

RMSE =[

1N

N∑i=1

(Cl,exp,i − Cl,pre,i

)2

]1⁄2

(13)

PE (%) = 100N

N∑i=1

|Cl,exp,i − Cl,pre,i|Cl,exp,i

(14)

3.2. Determination of rate constant, order of reaction andactivation energy

Rate constant and order of the reaction can be calculated usingfollowing equations

dY

dt= kYn (15)

lndY

dt= nlnY + lnk (16)

A plot of ln(dy/dt) versus lnY gives a straight line whose interceptand slope gives the value of lnk and n, respectively (Laidler, 1987).

The activation energy for the extraction process can be describedby following Arrhenius equation (Harvas, 2006).

k = Ae−EaRT (17)

This equation can be expressed as

lnk = lnA − Ea (18)

RT

A plot of lnk vs. 1/T gives a straight line whose slope gives thevalue of activation energy and intercept gives the value of Arrheniusconstant (Laidler, 1987).

78 H.J. Borah et al. / Industrial Crops an

Table 1Interaction energy (kJ/mol) of cis- and trans-resveratrol with different solvents.

Solvent Cis-Resveratrol Trans-Resveratrol

Water − 7.30 × 10−3 − 6.70 × 10−3

Methanol − 6.33 × 10−3 − 6.38 × 10−3

Ethanol − 6.22 × 10−3 − 4.70 × 10−3

3

ee

l

a

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Pf

4

4

ocetiwtc

4

fibfwdsTme(o

ecar

lbmmttea

Propanol − 6.48 × 10−3 − 6.50 × 10−3

Butanol − 6.80 × 10−3 − 6.70 × 10−3

.3. Thermodynamics of extraction

Thermodynamic parameters such as change in enthalpy andntropy of the extraction process can be calculated using Van’t Hoffquation (So and Macdonald, 1986)

nK = −�GRT

= −�HRT

+ �SR

(19)

nd

= YTYU

(20)

lotting lnK against 1/T gives −�H/R as slope and �S/R as intercept,rom where �H, �S and �G can be determined.

. Results and discussion

.1. Effect of extraction time

In order to establish the extraction equilibria, the effect of timen extraction of resveratrol was studied by monitoring the per-ent extraction up to 24 h (Fig. 2a). It was seen that the extractionquilibrium was obtained in 7 h. The percent extraction of resvera-rol increased from 44.12% to 94.45% when time of extraction wasncreased from 1 h to 8 h. The maximum percentage of extraction

as obtained at 7 h beyond which it remained unchanged. Extrac-ion time varies with the chemical nature of the compound and itshemical properties (Huang et al., 1999; Jang et al., 1997).

.2. Effect of solvent

In order to study the effect of solvent on the extraction process,ve different solvents viz. water, methanol, ethanol, propanol andutanol were used. Fig. 2b shows the percent extraction versus timerom where it was observed that adequate extraction was attained

hen ethanol was used as solvent. This extraction was not depen-ent on the polarity of the solvent, although literature reports theignificance of solvent polarity on extraction (Vetal et al., 2012).he higher rate of extraction of resveratrol in ethanol may be due toore interaction between them which was also reported by Liauw

t al. (Liauw et al., 2008). To establish this, the interaction energy�E) between the solvents and resveratrol were calculated afterptimising the structure of the molecules (Table 1).

It was seen that the interaction energy was higher inthanol-resveratrol system than other solvent systems, and henceonsidered to be the most efficient solvent for extraction of resver-trol. Besides, this was also in agreement with the experimentalesults.

Diffusion behaviour of biomolecules is probably affected byocal concentration of the solvent and the size of the particle. Theiomolecules are in a heterogeneous environment outside the plantaterial and some of them diffuse throughout the extracellularatrix. The diffusive behaviour of biomolecules is very critical;

he diffusion co-efficient depends on sizes of the particle, solvent,emperature, solid to solvent ratio etc. The values of diffusion co-fficient were calculated using Eq. (11) and the RMSE and PE werelso calculated from Eqs. (13) and (14). The values of rate constant

d Products 95 (2017) 75–82

and diffusion coefficient of resveratrol in the solvents tested aregiven in Table 2.

4.3. Effect of temperature

Temperature is also an important factor to be optimised in orderto minimise the cost of the extraction process. Examination of theeffect of temperature on percent extraction with time (Fig. 2c)showed the increase in yield of resveratrol with an increase in tem-perature from 30 ◦C to 50 ◦C. It was observed that maximum yieldwas obtained at 50 ◦C, probably due to its higher solubility at thistemperature. After 50 ◦C, the percent yield of resveratrol decreased,which is due to thermal degradation (Hsieh et al., 1999 and Surhet al., 1999) and in accordance with that reported for other pheno-lic compounds. An increase in temperature not only increases thesolubility of solute in the solvent but also increases the diffusionco-efficient. The values of rate constant and diffusion coefficient ofresveratrol at three different temperatures are given in Table 2. Itis also noteworthy that the extraction process, in this case, is a bal-ance of two opposing effects of increasing the temperature. Whilehigher temperature decrease the viscosity and increase the diffu-sivity of solvent through the particles (Li et al., 2009), it may alsodegrade the product and hence reduce the yield.

4.4. Effect of solid to solvent ratio

The percent extraction of resveratrol increased with an increasein solid to solvent ratio (Fig. 2d). An increase in the volume ofthe solvent also increases the concentration gradient of the inter-face between resveratrol molecule and the solvent. When all theresveratrol molecules inside the wood are extracted, the quantityof solvent no longer changed the yield of extraction (Vetal et al.,2012). In the present case, the extraction of resveratrol decreasedfrom 94.45% to 86.22% when solid to solvent ratio decreased from15 to 10. This variation of percentage of extraction with solid tosolvent ratio is due to the lower mass transfer from solid to solventat lower ratios of solid to solvent (Table 2). Similar observationshave been reported byHocine and Smail (Smail and Hocine, 2008)for extraction of oil from olive cake and ursolic acid from ocimumsanctum respectively.

Thus, temperature and solvent to solid ratio have a significantinfluence on the extraction yield of resveratrol. The best extractionwas obtained at a solid to solvent ratio of 1:15.

4.5. Effect of particle size

The effect of particle size on percent extraction of resveratrolfrom Artocarpus lakoocha Roxb. is shown in Fig. 2e. It was observedthat the resveratrol yield increased from 83.34% to 94.45% as theparticle size decreased from 500 �m to 150 �m. This is due to thelarger surface area of smaller particles and increased number ofruptured cells resulting in a high resveratrol concentration at theparticle surface, and lower diffusion into the particles surface. Thevalues of rate constant and diffusion coefficient of resveratrol atthree different particle sizes are shown in Table 2. Nwabanne et al.(Nwabanne, 2012) also established the effect of particle size onextraction of oil from fluted pumpkin seed. The lower surface areaof large particles makes it more resistant to intrusion of solvent anddiffusion. This in turn decreases the diffusion of the compound fromthe interior of the large particles in to the surrounding solvent.

4.6. Effect of speed of agitation

The speed of agitation significantly influences the extraction oforganic compound as a whole. An increase in the speed of agitationincreases the mass transfer rate of the solute due to the generation

H.J. Borah et al. / Industrial Crops and Products 95 (2017) 75–82 79

F s lako(

o3itit3ea

ig. 2. Influence of process variables on the extraction of resveratrol from Artocarpue) particle size, and (f) speed of agitation.

f more turbulence. With an increase in the speed of agitation from00 to 600 rpm, it was observed that equilibrium concentration

ncreased from 300 to 500 rpm and maximum equilibrium concen-ration was observed at 500 rpm beyond which no further increasen percent extraction was observed (Fig. 2f). At this agitation speed,he observed rate constant and diffusion co-efficient increased from

00 to 500 rpm but there was no significant effect on the yield ofxtraction at 600 rpm implying negligible mass transfer resistancet this speed of agitation.

ocha Roxb (a) time of extraction (b) solvent, (c) temperature, (d) solvent: solid ratio,

The SEM photograph and XRD spectra of Artocarpus lakoochaRoxb. sample before and after extraction is shown in Figs. 3 and 4,respectively. The application of external force during extraction dis-rupts the cell walls causing resveratrol to diffuse through the porestowards the exterior of the particles and finally in to the solventused for extraction. After that, extraction takes place at a slower rate

from intact cells. Thus the mechanism in the extraction process isbased on diffusion. The XRD spectra showed the crystallinity indexto increase after extraction, once again confirming the diffusioneffect during the extraction process.

80 H.J. Borah et al. / Industrial Crops and Products 95 (2017) 75–82

Table 2Effect of process variables on kinetic parameters of extraction of resveratrol from Artocarpus lakoocha Roxb.

Parameters Equilibriumconcentration(mg/kg)

k (min−1) Diffusionco-efficient(Dx10−12 (m2/s))

RMSE PE (%)

Solvent Water 16010 3.04 0.0345 0.0233 0.031Methanol 16510 3.21 0.0432 0.0121 0.021Ethanol 21240 4.31 0.0104 0.0324 0.023Propanol 19210 2.11 0.0691 0.0654 0.083Butanol 14310 2.14 0.0895 0.0751 0.098

Temperature (◦C) 30 17210 2.12 0.0524 0.0129 0.03240 21280 3.01 0.0307 0.0344 0.04150 28940 4.20 0.0241 0.0698 0.054

Solid: Solvent 1:10 12220 2.11 0.0421 0.0431 0.0251:12 13410 3.23 0.0312 0.0124 0.0391:15 18320 5.21 0.0213 0.0244 0.051

Particle size (�m) 150 2620 2.62 0.0342 0.0210 0.014355 3590 3.59 0.0449 0.0112 0.029500 4980 4.98 0.0223 0.0345 0.023

Speed of agitation (rpm) 300 12210 2.21 0.0424 0.0112 0.028400 21280 3.99 0.0407 0.0454 0.023500 26940 4.92 0.0655 0.0428 0.034600 28640 4.43 0.0648 0.0399 0.025

Where k is rate constant, D is diffusion constant, RMSE is root mean square error and PE is percent error.

Fig. 3. SEM photograph of Artocarpus lakoocha Roxb hea

Fe

4

l

ig. 4. XRD plot of Artocarpus lakoocha Roxb heartwood (A) before and (B) afterxtraction.

.7. Determination of activation energy

A plot of ln(dY/dt) versus lnY, as per Eq. (15), gave a straightine from which it was confirmed that the extraction followed first

rtwood (a) before extraction (b) after extraction.

order kinetics. The value of rate constant at different temperaturesis given in Table 2. The activation energy was calculated with thehelp of Arrhenius equation as given in equation (18). A plot of lnkversus 1/T gave a straight line from which the activation energywas calculated from the slope (Ea/R), and Arrhenius constant wascalculated from the intercept (lnA). The calculated value of activa-tion energy and Arrhenius constant were 28.43 kJ/mol and 2.48 s−1,respectively.

4.8. Thermodynamics of resveratrol extraction from ArtocarpusLakoocha Roxb.

The thermodynamic parameters were calculated from Eqs. (19)and (20). Using plot of lnk versus 1/T and value of K, values of�S and �H were calculated and found to be 0.105 kJK−1 mol−1

and 26.43 kJ mol−1, respectively. The enthalpy change was foundto be positive, indicating the endothermic nature of the extractionprocess of resveratrol. It was observed that this value was higherthan the value of �H for some oil extraction process reported else-where (Smail and Hocine, 2008). The negative value of free energy

indicated the feasibility and spontaneous nature of the extractionprocess. It was also observed that the spontaneity was favouredwith an increase in temperature. From Table 3, it was observed thatthe values of thermodynamics properties for extraction of oil were

H.J. Borah et al. / Industrial Crops an

Table 3Thermodynamic parameters for extraction processes.

SL No Temperature (K) �H (kJmol−1) �S (kJmol−1K−1) �G (kJmol−1) Refs.

1 298 12.91 0.0593 −4.77 (SmailandHocine,2008)

313 −5.66323 −6.25

2 303 26.43 0.1050 −5.37 CurrentReport313 −6.42

323 −7.47

Where K is temperature in Kelvin, �H is enthalpy change, �S is entropy change and�G is free energy change.

Fc

ltpit

4

wr

1Ti1it1m

ı(

4

es5

ig. 5. Free radical scavenging activity of ethanol extract of resveratrol from Arto-arpus lakoocha Roxb.

ower than those for extraction of resveratrol. During the extrac-ion process of resveratrol, the molecule extracted from the solidhase was involved in one step. Thus the entropy of the mixture

ncreases. The change in entropy was a positive value and it waswo times higher in case of resveratrol than that of oil extraction.

.9. Characterization of the extracted resveratrol

The resveratrol extracted from the Artocarpus lakoocha Roxb.as characterized by IR, NMR and GCMS analysis and following

esults were obtained:IR: 3334.9, 3247.1, 3034.4, 1610.0, 1592.0, 1519.1, 1458.4,

401.8, 1314.9, 1217.5, 1147.9, 1108.0, 972.7, 824.9, 674.2 cm−1.

he peak 3334.9 cm−1 and 3247.1 cm−1 are due to O H stretch-ng. Peak at 3034.4 cm−1 is due to C H stretching. The peak at610 cm−1, 1592.0 cm−1 and 1519.1 cm−1 are due to C C stretch-

ng. The peak at 1458.4 cm−1, 1401.8 cm−1 and 1314,9 cm−1 are dueo aromatic C C stretching. The peak 1217.5 cm−1, 1147.9 cm−1,108.0 cm−1, 972.7 cm−1, 824.9 cm−1 and 674.2 cm−1 are due toonosubstituated C H stretching.

1H NMR: Ha ı = 5.35(s,1H), Hb ı = 6.12(s,1H,), Hc

= 6.38(s,1H,J = 1.5 Hz), Hd ı = 6.70 (t,1H,J = 7.5 Hz), He ı = 6.95d,1H,J = 15.1 Hz), Hf ı = 7.38 (s,1H,J = 7.5 Hz).

13C NMR: �= 102.8, 104.7, 115.8, 127.4, 130.6, 157.7, 159.8.MS (m/z): 228 (base peak).

.10. Antioxidant activity of the extracted resveratrol

Fig. 5 shows the free radical scavenging activity of ethanolxtract of resveratrol from Artocarpus lakoocha Roxb. The extracthowed antioxidant activity as seen from an IC50 value of3.24 �g/ml.Thus the bioresource identified in this work could be

d Products 95 (2017) 75–82 81

used as a newer, safer and an economical alternative of the com-mercially available antioxidant from the conventional resources.

5. Conclusion

Resveratrol was extracted from the heartwood of Artocarpuslakoocha Roxb., an untapped bioresource from North East India.Extraction kinetics of resveratrol showed the extraction to be influ-enced by parameters such as temperature, time, volume of solvent,solvent to solid ratio, and particle size. Ethanol was most effectivesolvent for extraction of resveratrol from Artocarpus lakoocha Roxb.The extraction process followed a first order kinetics with diffu-sion inside the raw material. The positive �H and �S values andnegative �G value indicated the extraction process to be endother-mic, irreversible and spontaneous in nature. The resveratrol extractshowed antioxidant activity which was confirmed from IC50 valueof 53.24 �g/ml.

Acknowledgements

Authors acknowledged CSIR New Delhi for financial support andDr N N Dutta, Retd. Scientist, CSIR-NEIST, Jorhat, for discussion.

Appendix A. Supplementary data

Supplementary data associated with this article can be found, inthe online version, at http://dx.doi.org/10.1016/j.indcrop.2016.10.015.

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