期刊
FOOD CHEMISTRY
卷 190, 期 -, 页码 864-870出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.036
关键词
Ultrasound-assisted extraction; Central composite design; Ocimum basilicum; Antioxidant capacity
资金
- Research Council of Shiraz University of Medical Sciences
The present study reports on the extraction of antioxidant compounds from Iranian Ocimum basilicum. Central composite design (CCD) was used to investigate the effect of extraction variables on the ultrasound-assisted extraction (UAE). Three independent variables including temperature, methanol to water ratio percent, and sonication time were studied for simultaneous optimization of antioxidant capacity, total phenolic content and extraction yield. Both quantitative modeling and response surface methodology suggested that methanol to water ratio percent and extraction temperature were the most effective parameters of UAE process. However, sonication time was found out to be an insignificant factor in ultrasound-assisted extraction of antioxidant and total phenolic compounds of O. basilicum. The optimum conditions were determined as temperature of 59 degrees C, methanol to water ratio of 65.2% (v/v), and extraction time of 20 min. (C) 2015 Elsevier Ltd. All rights reserved.
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