Modeling the Kinetics of Antioxidant Extraction from Origanum vulgare and Brassica nigra

In the present research work, the effect of solvents, particle size, solvent/solid ratio, and temperature on the extraction efficiency of oregano (Origanum vulgare) and mustard (Brassica nigra) were investigated. The extraction process proceeded at a fast rate followed by a slower one. Particle size, solvent type, solvent/solid ratio and temperature had a positive effect on the extraction process, and maximum extraction was achieved by ethanol. Extraction kinetics was determined with a mathematical model derived from Fick's second law. The results were verified with Fick's diffusion model for extraction kinetics in all experiments, which provided the initial rate and extent of solid-liquid extraction. Antioxidant values were determined using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-Bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS). The extracts of O. vulgare and B. nigra prepared using ethanol showed optimal antioxidant activity.