Optimization of phenolic compound recovery and antioxidant activity from Fumaria officinalis L. using response surface methodology

  • Sabiha Khamtache-Abderrahim Laboratoire de Biotechnologies des plantes et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
  • Sonia Yahiaoui Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria https://orcid.org/0000-0002-0109-0250
  • Amar Otmani Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria https://orcid.org/0000-0002-8327-3498
  • Mostapha Bachir-Bey Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria https://orcid.org/0000-0002-9987-1505
DOI: https://doi.org/10.35219/foodtechnology.2021.2.08
Keywords: Fumaria officinalis, optimization, single-factor experiments, response surface methodology, phenolic compounds, antioxidant activity

Abstract

The purpose of this study was to optimize the extraction of antioxidant phenolic compounds from Fumaria officinalis by two approaches, single-factor experiment and response surface methodology (RSM). After extraction optimization, the content of polyphenols, flavonoids, and tannins was performed. Antioxidant activities of optimal extract were evaluated by DPPH, ABTS, and iron chelating activities. Single-factor experiments showed that all extraction parameters had significant effects (p < 0.05) on total phenolic content and free radical scavenging activity. From the optimization process using response surface methodology through Box-Behnken design regarding the three selected significant parameters (solvent concentration, extraction time, and temperature), it was established that the best extraction conditions were 47% methanol, 54.40°C, and 168.02 min, respectively. Under these optimal conditions, the recorded values for TPC and DPPH scavenging activity were successively 1510.10 mg GAE/100g DW and 69.85%. These results were in accordance with model predictions indicating that the model was suitable for the extraction process. Furthermore, higher flavonoids and tannins contents and strong iron-chelating and ABTS scavenging activities were obtained.

Published
2021-07-28
How to Cite
Khamtache-Abderrahim, Sabiha, Sonia Yahiaoui, Amar Otmani, and Mostapha Bachir-Bey. 2021. “Optimization of Phenolic Compound Recovery and Antioxidant Activity from Fumaria Officinalis L. Using Response Surface Methodology”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 45 (2), 117-33. https://doi.org/https://doi.org/10.35219/foodtechnology.2021.2.08.
Issue
Vol 45 No 2 (2021)
Section
ORIGINAL ARTICLES

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