Effects of Orange Leaves Extraction Conditions on Antioxidant and Phenolic Content: Optimization Using Response Surface Methodology

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dc.contributor.authorUysal, Şengül
dc.contributor.authorCvetanovic, Aleksandra
dc.contributor.authorZengin, Gökhan
dc.contributor.authorDurovic, Sasa
dc.contributor.authorZekovic, Zoran
dc.contributor.authorAktümsek, Abdurrahman
dc.date.accessioned2020-03-26T19:53:41Z
dc.date.available2020-03-26T19:53:41Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn the last few years, bioactive components or their extraction techniques are gaining special interest in scientific areas. In this framework, orange leaves were used for preparation of extracts with high content of biologically active compounds. To optimize the extraction process, three levels and three variables of Box-Behnken design with response surface methodology were applied. Investigated responses were the total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, cupric ion reducing antioxidant capacity (CUPRAC), and ferric reducing antioxidant power (FRAP). Independent variables were methanol concentration (10-90%), temperature (20-60 degrees C), and extraction time (60-180min). Experimentally obtained results were fit into a second-order polynomial model with multiple regression. Analysis of variance was used to estimate model fitness and determine optimal conditions for processing. Estimated optimal conditions were 90% methanolic solution, 60 degrees C and 180min using these parameters; the predicted values of investigated responses were 43.19mg GAE/g (GAE: gallic acid equivalents), 43.04mg TE/g (TE: trolox equivalents), 139.34 and 93.76mg TE/g for TPC, DPPH, CUPRAC, and FRAP, respectively. The obtained optimal conditions could be considered as an alternative strategy for developing novel functional products.en_US
dc.identifier.doi10.1080/00032719.2017.1382501en_US
dc.identifier.endpage1519en_US
dc.identifier.issn0003-2719en_US
dc.identifier.issn1532-236Xen_US
dc.identifier.issue10en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1505en_US
dc.identifier.urihttps://dx.doi.org/10.1080/00032719.2017.1382501
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36568
dc.identifier.volume51en_US
dc.identifier.wosWOS:000429348300005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofANALYTICAL LETTERSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBox-Behnken designen_US
dc.subjectextraction processen_US
dc.subjectoptimizationen_US
dc.subjectorange leavesen_US
dc.subjectresponse surface methodologyen_US
dc.titleEffects of Orange Leaves Extraction Conditions on Antioxidant and Phenolic Content: Optimization Using Response Surface Methodologyen_US
dc.typeArticleen_US

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