Optimisation of ultrasonic-assisted extraction of antioxidant compounds from Artemisia absinthium using response surface methodology


ŞAHİN S., AYBASTIER Ö., Isik E.

FOOD CHEMISTRY, vol.141, no.2, pp.1361-1368, 2013 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 141 Issue: 2
  • Publication Date: 2013
  • Doi Number: 10.1016/j.foodchem.2013.04.003
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.1361-1368
  • Keywords: Ultrasonic-assisted extraction, Artemisia absinthium, Response surface methodology, Antioxidant capacity, Phenolic compounds, PHENOLIC-COMPOUNDS, PEEL, L., CAPACITY, SPICES

Abstract

Response surface methodology was used to optimise experimental conditions for ultrasonic-assisted extraction of phenolic compounds from Artemisia absinthium. The central composite design was employed, the extracts were characterised by the determination of total phenolic content and antioxidant capacity. The total phenolic contents of extracts were determined by Folin method and also total antioxidant capacities of extracts were determined by ABTS and CUPRAC methods. The phenolic compounds of A. absinthium at optimum extraction conditions were determined by HPLC-DAD. The optimum conditions were determined as HCl concentration between 0.41 and 0.44 mol/L, methanol volume between 55% and 59% (v/v), extraction temperature between 64 and 70 degrees C, extraction time between 101 and 107 min. The experimental values agreed with those predicted within a 95% confidence level, thus indicating the suitability of response surface methodology in optimising the ultrasound-assisted extraction of phenolic compounds from A. absinthium. (C) 2013 Elsevier Ltd. All rights reserved.