Optimization of the Extraction Process of Antioxidants from Orange Using Response Surface Methodology
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Different extraction conditions may significantly influence extraction of particular compound groups. In the present study, response surface methodology (RSM) based on Box-Behnken design was used to define the best combination of extraction temperature (20-60 A degrees C), ethanol concentration (10-90 %) and extraction time (60-180 min) for maximum yield of antioxidant compounds and maximum antioxidant activity of orange extracts. Experimental values of total phenol yields were in the range from 3.10 to 3.72 mgGAE/ml, while total flavonoid content was in the range from 1.42 to 2.13 mgRE/ml. Antioxidant activity expressed as the 50 % inhibition concentration (IC50 value) was in the range from 0.03 to 0.04 mg/ml. The experimental results were fitted to a second-order quadratic polynomial model, and they have shown a good fit to the proposed model (R (2) > 0.90). Determined optimized conditions for maximizing yield of antioxidant compounds were within the experimental range.
Açıklama
Anahtar Kelimeler
Antioxidant, Extraction, Phenolics, Response surface methodology
Kaynak
FOOD ANALYTICAL METHODS
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
9
Sayı
5
