Response surface methodology for optimisation of total polyphenol content and antioxidant activity of extracts from Maytenus macrocarpa bark by means of ultrasound-assisted extraction
Autor: | Reinier Abreu-Naranjo, Yudel García-Quintana, Manuel Lázaro Pérez-Quintana, Luis Bravo-Sánchez, Yasiel Arteaga-Crespo |
---|---|
Rok vydání: | 2018 |
Předmět: |
Antioxidant
ABTS biology 010405 organic chemistry Chemistry Maytenus medicine.medical_treatment 010401 analytical chemistry Extraction (chemistry) Fractional factorial design Forestry Plant Science biology.organism_classification 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences chemistry.chemical_compound Polyphenol visual_art visual_art.visual_art_medium medicine General Materials Science Bark Food science Response surface methodology |
Zdroj: | Wood Science and Technology. 52:1359-1376 |
ISSN: | 1432-5225 0043-7719 |
DOI: | 10.1007/s00226-018-1034-x |
Popis: | The aim of this study was to optimise the ultrasound-assisted extraction of the total polyphenol content (TPC) and antioxidant activity from Maytenus macrocarpa bark by means of response surface methodology (RSM). The effect and interactions of temperature, time, particle size, solid:solvent ratio and water:ethanol ratio were analysed by using a fractional factorial design type 25−1. The most significant factors were: temperature, particle size and time. The RSM was applied to the optimisation of the TPC and two total antioxidant activities [Ferric reducing antioxidant power (FRAP) and 2,2 -azino-bis (3-ethylbenthiozoline-6-sulphonic acid) (ABTS)] as response variables. Four polynomial models were applied; the quadratic model was the most adequate one, with an adjusted R2 value of 0.9422. M. macrocarpa has a considerable TPC that contributes to its antioxidant activity. The best results from the analysis of correlations were found in the FRAP versus TPC and ABTS versus FRAP, with a Pearson’s r coefficient of 0.961 and 0.953, respectively. |
Databáze: | OpenAIRE |
Externí odkaz: |