Optimization of the hydroalcoholic extraction process of oregano (Origanum vulgare L.)
Journal Title: Journal of Food Science and Gastronomy - Year 2024, Vol 2, Issue 2
Abstract
The present study aimed to optimize the hydroalcoholic extraction process of raw material from oregano plants. To achieve this, the plant was dehydrated in an oven at 40 °C for 4 hours, reaching a final moisture content of 12.09%, measured with a thermo-balance. A total of 19 experimental runs were established using the Design Expert 8.0.6 software, varying factors such as extraction time (6, 15, and 24 hours), temperature (30 and 60 °C), and mass/solvent ratio (1:10 and 1:20). Phytochemical analysis revealed that oregano contains flavonoids, triterpenes, quinones, saponins, alkaloids, and phenolic compounds, with the latter being the most abundant. The hydroalcoholic extraction determined the total polyphenol content and antioxidant capacity of each run. The optimized extract showed an antioxidant capacity of 10,491.4 mg/L, higher than the total polyphenol content of 100.814 mg/L. Comparing these results with the numerical optimization, the antioxidant capacity aligned with the model, while the total polyphenol content was lower than the predicted value.
Authors and Affiliations
Sixto A. Gavilanez, Jaime O. Rojas
Keywords
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- EP ID EP751802
- DOI https://doi.org/10.5281/zenodo.13996953
- Views 17
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