Solid-liquid batch extraction of total polyphenol content from curry leaves (Murraya koenigii L.) was studied in this paper. The effect of different solvent concentrations and temperatures on total polyphenol content was investigated by performing batch experiments. The experimental studies showed that the kinetics of solid-liquid batch extraction was influenced by different solvent concentrations and temperatures. In solid-liquid batch extraction, more recovery of total polyphenols was obtained for 50% (v/v) aqueous methanol and at 333 K temperature. The total polyphenol obtained at optimum conditions was 79.34 mgGAE/L. Mathematical modelling is an important engineering tool used to study the kinetics of extraction as well as in the design of the extraction process to reduce time, energy, and chemical reagents. Peleg and Power law, the two mathematical models, were used to study the kinetics of the batch extraction process. The Peleg model showed the best fit to explain the kinetics of process with R² > 0.99. Further conventional extraction methods are compared with the novel extraction method.

中文翻译：

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咖喱叶总多酚提取动力学研究

咖喱叶中总多酚含量的固液分批提取（Murraya koenigii）L.) 在本文中进行了研究。通过批量实验研究了不同溶剂浓度和温度对总多酚含量的影响。实验研究表明，固液分批萃取的动力学受不同溶剂浓度和温度的影响。在固液分批萃取中，50% (v/v) 甲醇水溶液和 333 K 温度下的总多酚回收率更高。在最佳条件下获得的总多酚为 79.34 mgGAE/L。数学建模是一种重要的工程工具，用于研究提取动力学以及设计提取过程以减少时间、能量和化学试剂。Peleg 和幂律这两个数学模型用于研究批量提取过程的动力学。R ²  > 0.99。进一步的传统提取方法与新的提取方法进行了比较。