| Abstrakt: |
The aim of this paper was to study and optimize the dynamic maceration process to obtain Matricaria chamomillaL., Asteraceae, inflorescences extracts with optimum flavonoid content and antioxidant activity using a multivariate approach. Hydroalcoholic extracts were obtained by dynamic maceration in lab scale and the influence of extraction temperature, ratio of plant to solvent, ethanol strength; extraction time and stirring speed on the flavonoid content and antioxidant activity were unveiled using a fractional factorial design. The ethanol strength, ratio of plant to solvent and temperature were the three factors that influenced most the extract properties and were studied by a central composite design. Total flavonoid content and antioxidant activity were affected by the ethanol strength and ranged from 1.49 to 3.95% and 13.3 to 36.2μg/ml, respectively. The desirability functions resulted in an optimal dynamic maceration condition using 1h extraction at stirring speed of 900rpm, ethanol 74.7%, temperature of 69°C and using 36.8% of plant in solvent (w/v). Under this set of conditions, the extract had total flavonoid content of 4.11±0.07%, in vitroantioxidant activity with IC50of 18.19μg/ml and apigenin and apigenin-7-glycoside contents of 2.0±0.1mg/g and 20.1±0.9mg/g, respectively. The results showed a low solvent consumption compared to previous works. The model was able to predict extract properties with maximum deviation of 12% and the extraction process developed herein showed to be reliable, efficient and scalable for M. chamomillainflorescences, enriched with flavonoids, apigenin and apigenin-7-glycoside and high antioxidant activity. |
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