Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume14/issue4/4_4_2015.pdf
original articleIssue 14 (4) 2015 pp. 313-330
Khaled Athmouni1,2, Taheni Belghith1,2, Khaled Bellassouad2, Abdelfattah El Feki2, Habib Ayadi1
1Department of Life Sciences, University of Sfax, Tunisia
2Laboratory of Animal Ecophysiology, University of Sfax, Tunisia
2Laboratory of Animal Ecophysiology, University of Sfax, Tunisia
Effect of extraction solvents on the biomolecules and antioxidant properties of Scorzonera undulata (Asteraceae): Application of factorial design optimization phenolic extraction
Abstract
Background. Phenolic compounds were extracted and isolated from S. undulata roots.
Methods. Sample of roots from E. hirta was tested for phenolic compounds, and in vitro antioxidant activity by diphenyl-1-picrylhydrazyl (DPPH) assay, ABTS, FRAP and reducing power was measured using cyano- ferrate method.
Results. The methanolic fraction exhibited the highest total phenol content (6.12 ±0.11 mg AGE/g DW). On the other hand, the highest flavonoids concentration was observed in ethyl acetate fraction (2.90 ±0.05 mg CE/g DW) in addition to anthocyanins (28.56 ±3.96 mg/l). Besides, the highest level of tannins content was measured in the polar aprotic solvent ethyl acetate extract (3.25 ±0.06 mg CE/g DW). The different extracts of S. undulata were evaluated for their radical scavenging activities by means of the DPPH assay. The strongest scavenging activity was observed in methanolic fraction scavenged radicals effectively with IC values of 0.14 ±0.02 mg/ml. Similarly, the potassium ferricyanide reduction (FRAP) and ABTS•+ of methanol extract. On the other hand, the total reducing power of ethyl acetate extract was found higher than of other extracts. This paper presents the application of the design-of experiment method for optimizing the extraction of phenolic content using methanol solvent. The resulting regression model has shown that the effect of temperature is not statistically significant (with >95% certainty), while that of agitation speed is. The two main effects are contributed by the solvent concentration and the maceration period.
Conclusion. Our results clearly showed that the extraction of phenolic compounds and their antioxidant capacity is significantly affected by solvent combinations. S. undulata presented the highest total phenolic content, total flavonoids content and antioxidant capacity values. The resulting regression model has shown that the effect of temperature is not statistically significant (with >95% certainty), while that of agitation speed is.
Keywords: antioxidant activity, S. undulata roots, extracting solvents, phenolic content, solvent polarity, factorial design
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume14/issue4/4_4_2015.pdf
https://doi.org/10.17306/J.AFS.2015.4.32
For citation:
| MLA | Athmouni, Khaled, et al. "Effect of extraction solvents on the biomolecules and antioxidant properties of Scorzonera undulata (Asteraceae): Application of factorial design optimization phenolic extraction." Acta Sci.Pol. Technol. Aliment. 14.4 (2015): 313-330. https://doi.org/10.17306/J.AFS.2015.4.32 |
| APA | Athmouni K., Belghith T., Bellassouad K., El Feki A., Ayadi H. (2015). Effect of extraction solvents on the biomolecules and antioxidant properties of Scorzonera undulata (Asteraceae): Application of factorial design optimization phenolic extraction. Acta Sci.Pol. Technol. Aliment. 14 (4), 313-330 https://doi.org/10.17306/J.AFS.2015.4.32 |
| ISO 690 | ATHMOUNI, Khaled, et al. Effect of extraction solvents on the biomolecules and antioxidant properties of Scorzonera undulata (Asteraceae): Application of factorial design optimization phenolic extraction. Acta Sci.Pol. Technol. Aliment., 2015, 14.4: 313-330. https://doi.org/10.17306/J.AFS.2015.4.32 |