Optimization of the Extraction Process of Antioxidants from Orange Using Response Surface Methodology

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dc.contributor.authorMaskovic, Pavle Z.
dc.contributor.authorDiamanto, Lazari D.
dc.contributor.authorCvetanovic, Aleksandra
dc.contributor.authorRadojkovic, Marija
dc.contributor.authorSpasojevic, Miroslav B.
dc.contributor.authorZengin, Gökhan
dc.date.accessioned2020-03-26T19:25:32Z
dc.date.available2020-03-26T19:25:32Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractDifferent 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.en_US
dc.description.sponsorshipMinistry of Education and Science of the Republic of Serbia; [172057]en_US
dc.description.sponsorshipThis study was supported financially as a project (172057). The authors thank the Ministry of Education and Science of the Republic of Serbia for providing financial support for this study.en_US
dc.identifier.doi10.1007/s12161-015-0321-5en_US
dc.identifier.endpage1443en_US
dc.identifier.issn1936-9751en_US
dc.identifier.issn1936-976Xen_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1436en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s12161-015-0321-5
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33862
dc.identifier.volume9en_US
dc.identifier.wosWOS:000373636200039en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofFOOD ANALYTICAL METHODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidanten_US
dc.subjectExtractionen_US
dc.subjectPhenolicsen_US
dc.subjectResponse surface methodologyen_US
dc.titleOptimization of the Extraction Process of Antioxidants from Orange Using Response Surface Methodologyen_US
dc.typeArticleen_US

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