OPTIMIZATION AND RESPONSE SURFACE MODELLING OF ANTIOXIDANT ACTIVITIES OF Amaranthus virides SEED FLOUR EXTRACT
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Plants from the Amaranth genus are attracting researchers’ attention mainly because of their high nutritional value and nutraceutical properties. Various organic solvents such as acetone, ether, ethanol and methanol are used to obtain seed extracts. However, to extracts antioxidant from plant seed, a combinations of process variables need to be optimized to increase the process efficiency. In this work, response surface methodology (RSM) was used to determine the optimum condition for the extraction of antioxidant compounds from Amaranthus virides seed flour. The Box-Behnken design was used to examine the effect of three process variables, methanol concentration (80%, 90% and 100%), extraction temperature (40, 50 and 60 ˚C) and extraction time (30, 45 and 60 min). Second-order polynomial model was used for predicting the response. The results showed that total phenolic content (TPC), total flavonoid content (TFC) and DPPH antioxidant activity in the experiments varied from 0.51 to 8.35 mg GAE/100mg, 10.01 to 24.07 mg QE/g and 34.68% to 97.23%, respectively. Under the optimum conditions of 80% methanol, 42.65 ˚C extraction temperature and extraction time of 30.09 min, the values for the total phenolic content, total flavonoid content and DPPH antioxidant activity were 0.8174 mg gallic acid equivalent GAE/100mg, 20.466 mg quecetin equivalent QE/g and 97.23% respectively. The experimental values are in accordance with those predicted, indicating the suitability of the employed model and the success of RSM in optimizing the extraction conditions.
Authors and Affiliations
Babatunde Olawoye
Keywords
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