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Optimization of extraction conditions for the recovery of phenolic compounds and antioxidants from aromatic plants

DOI: 10.17586/1606-4313-2024-23-2-58-63
UDC 663.051.4; 637.3.04

Optimization of extraction conditions for the recovery of phenolic compounds and antioxidants from aromatic plants

Hussaineh Ruba, Suchkova E.P., Arsenyeva T.P.

For citation: Hussaineh R., Suchkova E.P. Optimization of extraction conditions for the recovery of phenolic compounds and antioxidants from aromatic plants. Journal of International Academy of Refrigeration. 2024. No 2. p. 58-63. DOI: 10.17586/1606-4313-2024-23-2-58-63

Abstract
The paper presents the findings of a scientific study focused on the process of extracting aqueous plant extracts from aromatic and flavor-enhancing plants. The study investigated the impact of extraction conditions, specifically time and temperature, on the total phenol content and antioxidant activity of these extracts. The aromatic plants used in the study were rosemary, cumin, and oregano, along with their compositions. Water was employed as the solvent for the extraction process with the use of solvent extraction method. The optimization of the extraction process was conducted by varying two parameters: extraction time (10, 20, and 30 minutes) and extraction temperature (40, 60, and 80o C). The antioxidant activity of the extracts was assessed using DPPH (1,1-diphenyl-2-picryl-hydrazil) method, wherein the absorbance at 517 nm was measured and the antioxidant activity was calculated. The total phenol content was determined using the Folin-Ciocalteu reagent, and the absorbance was measured at 765 nm. The results were expressed in milligrams of gallic acid equivalents per 100 grams of dry matter. The study revealed that the highest antioxidant activity was observed in the extracts obtained from rosemary under the following parameters: 60 ℃, 30 min. It was also determined that the highest value of the total phenol content was observed when obtaining extracts from rosemary with the following parameters: 80 ℃ – 30 min. Therefore, these conditions can be applied for further extraction in order to use them in the preparation of enriched products for functional food.

Keywords: plant extracts, flavoring plants, rosemary, cumin, oregano, antioxidant activity, total phenol content.

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Optimization of extraction conditions for the recovery of phenolic compounds and antioxidants from aromatic plants

Optimization of extraction conditions for the recovery of phenolic compounds and antioxidants from aromatic plants

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