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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1007/bf01454238

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2092-6456

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Ultrasoundassisted extraction of flavonoids and p

Authors: Rohit Upadhyay Ganesh Nachiappan Hari Niwas Mishra
Publish Date: 2015/12/31
Volume: 24, Issue: 6, Pages: 1951-1958
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Abstract

Ultrasoundassisted extraction UAE was optimized for extraction of flavonoids and phenolics from dried leaves of Ocimum tenuiflorum using response surface methodology with a central composite rotatable design and independent variables of ethanol concentration 3070 sonication time 515 min and ultrasonic energy density UED 015035 W/cm3 A significant p00001 quadratic model described experimental data with a nonsignificant lack of fit p005 Linear and quadratic effects of independent variables significantly p0001 influenced flavonoid content FC and total phenolic content TPC yields Optimized UAE conditions of ethanol concentration sonication time and UED were 5534 1171 min and 026 W/cm3 respectively resulting in predicted FC and TPC yields of 669 mg of quercetin equivalents QE/g and 941 mg of gallic acid equivalents GAE/g respectively HPLC analysis revealed different phenolic and flavonoid compounds UAE extracts exhibited better in vitro antioxidant activities and thermooxidative stability values than conventional solvent extracts

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