Evaluation of the combination of ultrasound- and enzyme-assisted extractions for total soluble solids content from Đảng Sâm (Codonopsis spp.)
1 Department of Food Technology, School of Biotechnology, International University – Vietnam National University of Ho Chi Minh City, Ho Chi Minh City, Vietnam.
2 Department of Biotechnology, School of Biotechnology, International University – Vietnam National University of Ho Chi Minh City, Ho Chi Minh City, Vietnam.
3 Department of Applied Chemistry, School of Biotechnology, International University – Vietnam National University of Ho Chi Minh City, Ho Chi Minh City, Vietnam.
Research Article
International Journal of Scholarly Research in Science and Technology, 2025, 06(02), 001–010.
Article DOI: 10.56781/ijsrst.2025.6.2.0027
Publication history:
Received on 29 September 2025; revised on 13 November 2025; accepted on 15 November 2025
Abstract:
The limited recovery of valuable compounds from medicinal herbs by conventional methods currently leads to huge interest in green extractions with greater efficiency. The objective of this study was to evaluate the combination of Viscozyme®L and ultrasound in ethanol extraction of Đảng Sâm (Codonopsis spp.). The method used was to test different extraction techniques, including: i) water; ii) ethanol; iii) Viscozyme®L; iv) ultrasound; and v) Viscozyme®L and ultrasound combination, for the yield of total soluble solids content (TSSC). Results showed that the combination of enzyme and ultrasound brought significantly highest TSSC and others including saponin, phenolic, flavonoid, soluble protein, soluble sugar and reducing sugar contents (P < 0.05). In addition, using either the enzyme treatment or the ultrasound treatment alone still gave statistically better TSSC (P < 0.05) than the conventional ethanol or water extraction. This study helped increase the yield of important components from Đảng Sâm.
Keywords:
Codonopsis spp.; Đảng Sâm; Total Soluble Solids Content; Ultrasound; Viscozyme®L
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Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0