scholarly journals Optimization of Hot-water Extraction of Dried Yacon Herbal Tea Leaves: Enhanced Antioxidant Activities and Total Phenolic Content by Response Surface Methodology

2019 ◽  
Vol 25 (1) ◽  
pp. 131-139 ◽  
Author(s):  
Yuto Ueda ◽  
Nippitch Apiphuwasukcharoen ◽  
Shuhei Tsutsumi ◽  
Yasushi Matsuda ◽  
Varipat Areekul ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Hot Water ◽  
Total Phenolic ◽  
Tea Leaves ◽  
Herbal Tea ◽  
Hot Water Extraction

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Sana M’hir ◽  
Kais Rtibi ◽  
Asma Mejri ◽  
Manel Ziadi ◽  
Hajer Aloui ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Process Conditions ◽  
Whey Permeate ◽  
Overall Acceptability ◽  
Date Syrup ◽  
Kefir Grains

The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.

Determination of optimal extraction conditions for phenolic compounds from Pistacia atlantica leaves using the response surface methodology

2016 ◽  
Vol 8 (31) ◽  
pp. 6107-6114 ◽  
Author(s):  
Ziyad Ben Ahmed ◽  
Mohamed Yousfi ◽  
Johan Viaene ◽  
Bieke Dejaegher ◽  
Kristiaan Demeyer ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Box Behnken Design ◽  
Pistacia Atlantica

Response surface methodology in combination with a Box–Behnken design was performed to optimize the extraction conditions, resulting in a maximum total phenolic content yield from Pistacia atlantica leaves.

scholarly journals Optimization of the extraction of phenolic compounds and antioxidant activity from the roots of Waltheria ovata using the response surface methodology

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2095-2102
Author(s):  
O. Herrera-Calderon ◽  
R. Vega
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Dpph Assay ◽  
Sample Ratio

Waltheria ovata is a medicinal plant belonging to the Sterculiaceae genus. Natural products of Waltheria ovata could be used in the food industry as natural antioxidants due to its high content of polyphenols according to the literature. The main objective in this research was to optimize the extraction of phenolic compounds and the antioxidant activity from Waltheria ovata roots using response surface methodology (RSM). The total phenolic content in different extracts was determined by spectrophotometric method (Folin-Ciocalteu reagent) and the antioxidant activity by using DPPH assay. To optimize the conditions for total phenolic content and antioxidant activity were used three independent variables: solvent/sample ratio (1:10, 1:20 and 1:30 g/mL), temperature (40, 50, and 60°C) and time (40, 50 and 60 mins). The results showed that total phenolic content and antioxidant activity in the experiments ranged from 8.7 to 12.1 mg GAE/g and 76.1% to 96.7%, respectively. The coefficients of determination (R2 values) for phenolic content and antioxidant activity were 0.86 and 0.91, respectively. Under the optimum conditions of 1:20 g/mL, 60°C and 55 mins of extraction, the values for total phenolic content and antioxidant activity were 0.448±0.02 mg GAE/g and 87.00±2.0%, respectively. These data showed that the experimental responses were reasonably close to the predicted responses (0.444 mg GAE/g and 84.67%). Therefore, the results showed that Waltheria ovata can be used as antioxidant in foods.

scholarly journals Comparison of antioxidant capacities of two Ganoderma lucidum strains of different geographical origins

2017 ◽  
pp. 209-219
Author(s):  
Milena Raseta ◽  
Sara Vrbaski ◽  
Eleonora Boskovic ◽  
Mira Popovic ◽  
Neda Mimica-Dukic ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Ganoderma Lucidum ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Wide Spectrum ◽  
Hot Water ◽  
Total Phenolic ◽  
Medicinal Mushrooms ◽  
Balkan Region

Ganoderma lucidum, used in a traditional Chinese medicine, represents one of the most important medicinal mushrooms in the world, whose fruiting bodies and spores have been traditionally used because of a wide spectrum of biological activities such as antidiabetic, antioxidative, antiproliferative, cardioprotective, etc. Its ethnomedicinal importance in some parts of the Balkan region (Serbia and Croatia) is almost totally unknown and there should be more scientific investigations carried out. The aim of this work was to make a comparative study of antioxidative activities and total phenolic content of ethanol and hot water extracts of G. lucidum, collected from forests in Serbia (Morovicke sume, Fruska Gora) and Croatia (Donji Lapac, Pljesevica). The present study was carried out to evaluate antioxidant potential of examined extracts via scavenging potential on ABTS, DPPH, OH? and NO? radicals, as well as of chelating effects via FRAP assay, together with determination of their total phenolic content. Results showed that both GLS extracts possessed better antiradical activities (IC50=0.23?0.01 for H2O and 2.75?0.01 ?g/mL for EtOH for OH? and DPPH assay, respectively) than in the ABTS assay (151.40?1.07 mg TE/g d.w. for EtOH), while the phenolic content was generally equal in extracts of Serbian and Croatian samples (60.74?0.57 mg GAE/g d.w. for EtOH and 77.10?0.27 mg GAE/g d.w. for H2O, respectively). Therefore, these extracts could be considered as a good source of natural antioxidants. These results showed that examined G. lucidum extracts (especially ?2?) contain high amount of phenolic content which could significantly enhance the antiradical potential and reduce potential on iron ions. This is the first study reporting the comparison of antioxidant activities and phenolic contents of two different extracts between two G. lucidum strains from two different geographical origins from the Balkan region.

scholarly journals Spent Coffee Grounds’ Valorization towards the Recovery of Caffeine and Chlorogenic Acid: A Response Surface Methodology Approach

2021 ◽  
Vol 13 (16) ◽  
pp. 8818
Author(s):  
Georgia-Christina Mitraka ◽  
Konstantinos N. Kontogiannopoulos ◽  
Maria Batsioula ◽  
George F. Banias ◽  
Andreana N. Assimopoulou
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Chlorogenic Acid ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Value Added ◽  
Total Phenolic ◽  
Spent Coffee Grounds ◽  
Coffee Grounds

The amount of spent coffee grounds (SCGs) created, represents an environmental challenge worldwide. In this context, the aim of the present study was to exploit the potential of SCGs as a source of bioactive compounds that can be utilized in high value-added products. Thus, a cost-effective and environmentally friendly extraction technique was developed to ensure extracts with high total phenolic content and antioxidant activity, as well as significant amounts of caffeine and chlorogenic acid. Response surface methodology was implemented to evaluate the effects of the main extraction parameters (i.e., time, temperature, and ethanol-to-water ratio) and their interactions on the defined responses. The ethanol ratio was found to be the most significant variable. Then, a set of optimum values was determined (i.e., 7 min, 75 °C, and ethanol:water ratio 5:95), where the predicted values for responses were found to be 5.65% for the yield (Y1), 152.68 mg gallic acid equivalents per L for total phenolic content (Y2), 0.797 μmol Trolox equivalent per mL for the antioxidant activity (Y3), 30.5 ppm for caffeine concentration (Y4), and 17.4 ppm for chlorogenic acid concentration (Y5). Furthermore, the corresponding high experimental values from the validation experiment fitted well to these predictions, clearly clarifying the high potential of SCG extracts for use in high value-added applications.

scholarly journals The Quality of Infrared Rotary Dried Terebinth (Pistacia atlantica L.)-Optimization and Prediction Approach Using Response Surface Methodology

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1999
Author(s):  
Mohammad Kaveh ◽  
Yousef Abbaspour-Gilandeh ◽  
Ebrahim Taghinezhad ◽  
Dorota Witrowa-Rajchert ◽  
Małgorzata Nowacka
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Rotation Speed ◽  
Moisture Diffusivity ◽  
Total Phenolic ◽  
Drying Time ◽  
Response Variables

Most agricultural products are harvested with a moisture content that is not suitable for storage. Therefore, the products are subjected to a drying process to prevent spoilage. This study evaluates an infrared rotary dryer (IRRD) with three levels of infrared power (250, 500, and 750 W) and three levels of rotation speed (5, 10, and 15 rpm) to dry terebinth. Response surface methodology (RSM) was used to illustrate and optimize the interaction between the independent variables (infrared power and rotation speed) and the response variables (drying time, moisture diffusivity, shrinkage, color change, rehydration rate, total phenolic content, and antioxidant activity). As infrared power and rotation speed increased, drying time, rehydration rate, antioxidant activity, and total phenolic content decreased, while the other parameters were increased. According to the results, the optimum drying conditions of terebinth were determined in the IRRD at an infrared power of 250 W and drum rotation speed of 5 rpm. The optimum values of the response variables were 49.5 min for drying time, 8.27 × 10−9 m2/s for effective moisture diffusivity, 2.26 for lightness, 21.60 for total color changes, 34.75% for shrinkage, 2.4 for rehydration rate, 124.76 mg GAE/g d.m. for total phenolic content and 81% for antioxidant activity.

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