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© 2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

In this study, optimization of the extraction of phenol compounds from Mentha piperita using ultrasonic waves with response surface methodology (RSM) was assessed. In this regard, a central composite design with three independent variables of time (5, 27.5, and 50 min), temperature (25, 45, and 65°C), and concentrations of ethanol in the water–ethanol solution (0%, 50%, and 100%) was used. Besides, the antioxidant activity tests (DPPH radical scavenging assay, ferric reducing antioxidant power [FRAP], and oxidative stability indexes [OSI]) were examined. Significant effects of independent variables on the extraction of phenol compound, DPPH radical scavenging power, and OSI of M. piperita extract, with the regression coefficients of 0.89, 0.92, and 0.94, respectively, were noted. However, no significant difference in terms of the FRAP among different treatments was noted. Also, the best antioxidant activity of Mpiperita was obtained by using the ultrasonic wave for 50 min at 65°C and 59.6% v/v ethanol/water solution. While the findings of RSM confirmed the experimental results, due to the favored properties of Mpiperita extract by the proposed method, further research to investigate possible applications in the food industry is recommended.

Details

Title
Extraction of phenol compound from Mentha piperita by ultrasonic waves based on a response surface methodology
Author
Roshanpour, Sareh 1 ; Tavakoli, Javad 2   VIAFID ORCID Logo  ; Beigmohammadi, Faranak 1 ; Alaei, Shima 3 ; Amin Mousavi Khaneghah 4   VIAFID ORCID Logo 

 Faculty of Agriculture, Department of Food Science and Technology, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran 
 Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, Jahrom, Iran 
 Plant Biotechnology Research Center, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran 
 Faculty of Food Engineering, Department of Food Science and Nutrition, University of Campinas (UNICAMP), Campinas, Brazil 
Pages
613-626
Section
ORIGINAL RESEARCH
Publication year
2023
Publication date
Feb 2023
Publisher
John Wiley & Sons, Inc.
e-ISSN
20487177
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2775254915
Copyright
© 2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.