期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2021
卷号：45
期号：2
页码：117-133
语种：English
出版社：Galati University Press
摘要：The purpose of this study was to optimize the extraction of antioxidant phenolic compounds fromFumaria officinalisby two approaches, single-factor experiment and response surface methodology (RSM). After extraction optimization, the content of polyphenols, flavonoids, and tannins was performed. Antioxidant activities of optimal extract were evaluated by DPPH, ABTS, and iron chelating activities. Single-factor experiments showed that all extraction parameters had significant effects (p < 0.05) on total phenolic content and free radical scavenging activity. From the optimization process using response surface methodology through Box-Behnken design regarding the three selected significant parameters (solvent concentration, extraction time, and temperature), it was established that the best extraction conditions were 47% methanol, 54.40°C, and 168.02 min, respectively. Under these optimal conditions, the recorded values for TPC and DPPH scavenging activity were successively 1510.10 mg GAE/100g DW and 69.85%. These results were in accordance with model predictions indicating that the model was suitable for the extraction process. Furthermore, higher flavonoids and tannins contents and strong iron-chelating and ABTS scavenging activities were obtained.
