Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity

作者：Bey Mostapha Bachir^*; Meziant Leila; Benchikh Yassine; Louaileche Hayette

来源：Food Chemistry, 2014, 162: 277-282.

DOI：10.1016/j.foodchem.2014.04.054

• Fresh dark fig
• Optimization of extraction
• Response surface methodology
• Total phenolic compounds
• Antioxidant activity

Optimum conditions for extracting total phenolic compounds (TPC) and antioxidant activity from fresh dark fig (Ficus carica L.) have been investigated using response surface methodology (RSM). The Box-Behnken design was used to investigate the effects of three independent variables, acetone concentration (40-80%), temperature (25-65 degrees C), and time (60-120 min), on the response. Regression analysis showed that about 96% of the variation was explained by the models. P-value for the lack of fit was insignificant which confirmed the validity of models. Response surface analysis showed that the optimal extraction parameters that maximized antioxidants extraction were 63.48% acetone, 115.14 min, and 48.66 degrees C. Under optimum conditions the corresponding experimental values for TPC and antioxidant activity were 536.43 and 71.86 mg GAE/100 g DM. The experimental values are in accordance with those predicted, indicating the suitability of the model and the success of RSM in optimizing the extraction conditions.

• 出版日期2014-11-1