Optimization of Extraction Parameters of Phenolic Antioxidants from Leaves of Capparis spinosa Using Response Surface Me
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Optimization of Extraction Parameters of Phenolic Antioxidants from Leaves of Capparis spinosa Using Response Surface Methodology Mohammad Fattahi 1 & Rahimeh Rahimi 1
Received: 3 December 2015 / Accepted: 14 January 2016 # Springer Science+Business Media New York 2016
Abstract Optimization of antioxidant assay (2,2-dipheynl1-picrylhydrazy (DPPH) scavenging assay), total phenol content (TPC), and total flavonoid content (TFC) from leaves of Capparis spinosa were investigated using response surface methodology (RSM). The conditions investigated were ethanol concentration (20–80 %, ethanol/water, v/v), extraction temperature (30–65 °C), and solvent to material ratio 20:50 (v/w). A rotatable Box–Behnken design (BBD) consisting of 15 experimental runs with three replicates at the center point were applied by second-order polynomial models. The results of RSM showed that the highest extraction efficiency was obtained in 49 % ethanol, 51.8 °C, and 50 (v/w) ratio of solvent to material. Under optimum conditions, the corresponding values for TPC, TFC, and antioxidant assay were 27.44 (mg gallic acid equivalent (GAE) g−1 dry weight (DW)), 26.07 (mg quercetin g−1 DW), and 85.74 (DPPHsc%), respectively. Comparison of predicted and observed data through the chi-square (X2) values demonstrated that RSM models was useful for predicting of responses. In addition, the higher R2 values (R2 > 0.998) showed that models could efficiently predict the yield of responses.
Keywords RSM . Total phenol content . Total flavonoid . Antioxidant assay . Optimization
* Mohammad Fattahi [email protected]; [email protected]
1
Department of Horticulture, Faculty of Agriculture, Urmia University, P. O. Box: 165-5715944931, Urmia, Iran
Introduction Polyphenols and flavonoids are ubiquitous secondary metabolites and they are important determinants in sensory and nutritional quality of fruits, vegetables, and other plants (Ignat et al. 2011; Robards et al. 1999). Recent pharmacological studies have confirmed some properties of phenolic compounds including antioxidant, antimutagenic, antiallergic, anti-inflammatory, and antimicrobial effects (Martins et al. 2011). Flavonoids, a group of phenolic compounds, have been reported to possess strong antioxidant activity (Fattahi et al. 2013; Martins et al. 2011). Previous chemical studies on Capparis spinosa have confirmed the presence of polyphenols, flavonoids, alkaloids, lipids, indole, and aliphatic glucosinolates (Khanfar et al. 2003; Panico et al. 2005; Rodrigo et al. 1992; Sharaf et al. 2000). Leaves and buds of C. spinosa are the major sources of phenolic compounds (Tlili et al. 2010). Caper leaves are consumed in salads and dried leaves are also used as a substitute for rennet in the producing of high-quality cheese. Glucosinolates and flavonoids are also obtained in aerial parts of C. spinosa with rutin and quercetin as major flavonoids (Sharaf et al. 2000; Tlili et al. 2010). Flavonoid-containing extract of plant have shown strong antioxidant activity (Bonina et al. 2002). High am
