Optimization of ultrasoundassisted extraction of bioactive compounds from wild garlic (Allium ursinum L.)
No Thumbnail Available
Date
2016-03
Authors
Tomšik, Alena
Pavlić, Branimir
Vladić, Jelena
Ramić, Milica
Brindza, Jan
Vidović, Senka
Journal Title
Journal ISSN
Volume Title
Publisher
ELSEVIER
Abstract
Ultrasound-assisted extraction was used for extraction of bioactive compounds and for production of Allium ursinum liquid extract. The experiments were carried out according to tree level, four variables, face-centered cubic experimental design (FDC) combined with response surface methodology (RSM). Temperature (from 40 to 80 °C), ethanol concentration (from 30% to 70%), extraction time (from 40 to 80 min) and ultrasonic power (from 19.2 to 38.4 W/L) were investigated as independent variables in order to obtain the optimal conditions for extraction and to maximize the yield of total phenols (TP), flavonoids (TF) and antioxidant activity of obtained extracts. Experimental results were fitted to the second order polynomial model where multiple regression and analysis of variance were used to determine the fitness of the model and optimal condition for investigated responses. The predicted values of the TP (1.60 g GAE/100 g DW), TF (0.35 g CE/100 g DW), antioxidant activity, IC50 (0.71 mg/ml) and EY (38.1%) were determined at the optimal conditions for ultrasound assisted extraction: 80 °C temperature, 70% ethanol, 79.8 min and 20.06 W/L ultrasonic power. The predicted results matched well with the experimental results obtained using optimal extraction conditions which validated the RSM model with a good correlation.
Description
peer-reviewed
Keywords
ultrasound-assisted extraction, Allium ursinum, total phenols, total flavonoids, antioxidant activity, response surface methodology
Citation
A. Tomšik, B. Pavlić, J. Vladić, M. Ramić, J. Brindza, S. Vidović. Optimization of ultrasoundassisted extraction of bioactive compounds from wild garlic (Allium ursinum L.). Ultrasonics Sonochemistry, 29 (2016) 502–511. DOI: 10.1016/j.ultsonch.2015.11.005