Optimisation of ultrasound-assisted extraction of phenolic compounds from Flomidoschema parviflora
الموضوعات : مجله گیاهان داروییمجتبی حیدری مجد 1 , سید علی مرتضوی 2 , جواد اصیلی 3 , شادی بلوریان 4 , محمد آرمین 5 , آنا عبدالشاهی 6
1 - دانشگاه آزاد اسلامی، واحد سبزوار، گروه علوم و صنایع غذایی، سبزوار، ایران؛
2 - گروه مهندسی علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران؛
3 - گروه فارماکوگنوزی، دانشکده داروسازی، دانشگاه فردوسی مشهد، مشهد، ایران؛
4 - گروه پژوهشی و افزودنی های غذایی جهاد دانشگاهی مشهد، مشهد، ایران؛
5 - دانشگاه آزاد اسلامی، واحد سبزوار، گروه علوم و صنایع غذایی، سبزوار، ایران؛
6 - شبکه بهداشت و درمان دامغان دانشگاه علوم پزشکی سمنان، سمنان، ایران؛
الکلمات المفتاحية: Phenolic, Extract, ultrasound, Flomideschema parviflorum,
ملخص المقالة :
Background & Aim: Restrictions on the use of synthetic antioxidant such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are being imposed because of their carcinogecity . Experimental: In this investigation, optimization of phenolic extraction process from methanolic (80%) extract (v/v) of Flomideschema parviflorum through response surface methodology by Fulin Cio-calteu is performed for optimizing the process of three factor (time, temperature and pH) were investigated. Each factor was repeated three times including time (15, 35 and 55 min), temperature (15, 30 and 45 °C), and pH (6, 7 and 8). The experiment was conducted based on box-Behnken design with three factors and three levels comprising a total of nineteen tests. Results & Discussion: Considering the results and graphs, time was identified as the most effective factor. In addition, the graphs showed that increasing behavior of phenolic compound and extract is achieved when time and temperature are incremental. In all tests, there was a significant difference between ultrasound and flooding extraction. Industrial and practical recommendations: Extraction using Ultrasound method can be recommended for its effectiveness in extracting phenolic content of Fhlomidoschema parviflorum extracts.
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