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Xao tam phan (Paramignya trimera (Oliv.) Guillaum) is really a Vietnamese traditionally medicinal plant utilized in the treating numerous cancers. The preparation of Xao tam phan extracts including solvent type and extraction method have significant effects on extraction efficiency, phytochemical profile and biological activity. This study aimed to look into the end results of five various solvents (water, acetonitrile, methanol, ethyl acetate and hexane) and three different extraction methods (conventional, ultrasound-assisted and microwave-assisted) on phytochemical yield and antioxidant capacity of P. trimera root from Vietnam. The results indicate that methanol extracted the maximal yield of phytochemicals from P. trimera and exhibited the highest antioxidant capacity, with eleven compounds were identified and quantified. Microwave-assisted extraction produced the maximal phytochemical yields (apart from total flavonoids) and antioxidant capacity, when compared with conventional and ultrasound-assisted extractions. These data reveal that the use of methanol and microwave-assisted extraction are recommended for extraction of biologically active phytochemicals from P. trimera root for application inside the nutraceutical and/or pharmaceutical industries.

Drying methods, solvents and extraction methods greatly impact the phytochemical compounds and biological activity from plant materials. The aims of the study could determine the effects of drying methods, various solvents and extraction methods on the phytochemical compounds and antioxidant capacity from Xao tam phan (Paramignya trimera) root from Vietnam. The outcomes demonstrated that microwave drying was a highly effective method in removing water in terms of shortest drying time, lowest energy consumption as well as retention of phytochemical compounds and antioxidant capacity in the P. trimera root while methanol and microwave-assisted extraction were the top solvent and means for greatest extraction with the phytochemical compounds and antioxidant capacity through the P. trimera root. The findings using this study allow retaining the very best degrees of phytochemical compounds and antioxidant capacity from the P. trimera root for potential application in the nutraceutical industry.

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