Optimization of all extraction process for phenolic compounds with maximum antioxidant activity from extract of Taraxacum assemanii by statistical strategies

Autor: Sercan Özbek Yazici
Rok vydání: 2021
Předmět:
Zdroj: Journal of Food Measurement and Characterization. 15:4388-4402
ISSN: 2193-4134
2193-4126
Popis: The aim of this study is to optimize all extraction steps that simultaneously provide the maximum extraction of phenolic compounds and the best antioxidant activity from Taraxacum assemanii using simplex-centroid design and Box-Behnken design (BBD). Analyzes were carried out to determine the best model to achieve based on total phenolic content (TPC), total flavonoid content (TFC), antioxidant radical activity (AAR), ferric reducing power (RP), and hydroxyl radicals scavenging activity (HRSA). Ethanol-water mixtures (68%) as solvent and maceration extraction combined with ultrasound pretreatment were found the best method for the extraction. Three independent variables (extraction time, extraction temperature, and liquid/solid ratio) for optimization of extraction conditions were evaluated. The analysis of variance (ANOVA) results revealed that extraction time and temperature had a significant influence on all responses. The maximum TPC (13.16 ± 0.91 mgGAE/gDW) and TFC (3.21 ± 0.56 mgQE/gDW) with the best AAR (173.45 ± 3.56 DPPH μM/gDW), RP (2.45 ± 0.45 AU) and HRSA (76.01 ± 2.67%) were observed under optimal extraction conditions, which are 46 °C, 37:1 solvent/solid ratio and 88 min. There is a good correlation between AAR, RP and HRSA with TFC. In addition, vitamin C and vitamin E contents in the plant were detected as 27.8 mg/100 g and 2.35 mg/100 g. The concentrations of five phenolic compounds were quantified in extracts by HPLC. Ferulic acid and caffeic acid concentrations were found to increase significantly after optimization.
Databáze: OpenAIRE
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