Optimization and comparison of different extraction techniques for sanguinarine and chelerythrine in fruits of Macleaya cordata (Willd) R. Br.

This study examines and compares a number of extraction methods for the recovery of alkaloids from fruit of Macleaya cordata (Willd) R. Br. The methods studied include maceration, microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and percolation. The method of MAE was found to be the most effective method capable of yielding 17.10 ± 0.4 mg/g sanguinarine and 7.04 ± 0.14 mg/g chelerythrine with 5 min of extraction time. It was also found that the alkaloid content of the fruit shell was much greater than that of seed.