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Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM).
Food Chem. 2016 Sep 15; 207:115-24.FC

Abstract

This study for the first time designed to optimize the extraction of phenolic compounds and antioxidant potential of Berberis asiatica fruits using response surface methodology (RSM). Solvent selection was done based on the preliminary experiments and a five-factors-three-level, Central Composite Design (CCD). Extraction temperature (X1), sample to solvent ratio (X3) and solvent concentration (X5) significantly affect response variables. The quadratic model well fitted for all the responses. Under optimal extraction conditions, the dried fruit sample mixed with 80% methanol having 3.0 pH in a ratio of 1:50 and the mixture was heated at 80 °C for 30 min; the measured parameters was found in accordance with the predicted values. High Performance Liquid Chromatography (HPLC) analysis at optimized condition reveals 6 phenolic compounds. The results suggest that optimization of the extraction conditions is critical for accurate quantification of phenolics and antioxidants in Berberis asiatica fruits, which may further be utilized for industrial extraction procedure.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Belwal T
G.B. Pant Institute of Himalayan Environment and Development, Kosi Katarmal, Almora, Uttarakhand, India.
Dhyani P
G.B. Pant Institute of Himalayan Environment and Development, Kosi Katarmal, Almora, Uttarakhand, India.
Bhatt ID
G.B. Pant Institute of Himalayan Environment and Development, Kosi Katarmal, Almora, Uttarakhand, India. Electronic address: id_bhatt@yahoo.com.
Rawal RS
G.B. Pant Institute of Himalayan Environment and Development, Kosi Katarmal, Almora, Uttarakhand, India.
Pande V
Department of Biotechnology, Kumaun University, Nainital, India.

MeSH

AntioxidantsBerberisFruitOxidation-ReductionPhenolsPlant ExtractsPolyphenols

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

27080887

Citation

Belwal, Tarun, et al. "Optimization Extraction Conditions for Improving Phenolic Content and Antioxidant Activity in Berberis Asiatica Fruits Using Response Surface Methodology (RSM)." Food Chemistry, vol. 207, 2016, pp. 115-24.
Belwal T, Dhyani P, Bhatt ID, et al. Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM). Food Chem. 2016;207:115-24.
Belwal, T., Dhyani, P., Bhatt, I. D., Rawal, R. S., & Pande, V. (2016). Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM). Food Chemistry, 207, 115-24. https://doi.org/10.1016/j.foodchem.2016.03.081
Belwal T, et al. Optimization Extraction Conditions for Improving Phenolic Content and Antioxidant Activity in Berberis Asiatica Fruits Using Response Surface Methodology (RSM). Food Chem. 2016 Sep 15;207:115-24. PubMed PMID: 27080887.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM). AU - Belwal,Tarun, AU - Dhyani,Praveen, AU - Bhatt,Indra D, AU - Rawal,Ranbeer Singh, AU - Pande,Veena, Y1 - 2016/03/23/ PY - 2015/12/27/received PY - 2016/03/19/revised PY - 2016/03/22/accepted PY - 2016/4/16/entrez PY - 2016/4/16/pubmed PY - 2016/12/15/medline KW - 3-Hydroxybenzoic acid (PubChem CID: 7420) KW - Antioxidants KW - Ascorbic acid (PubChem CID: 54670067) KW - Caffeic acid (PubChem CID: 689043) KW - Catechin (PubChem CID: 9064) KW - Chlorogenic acid (PubChem CID: 1794427) KW - Extraction optimization KW - Gallic acid (PubChem CID: 370) KW - Himalaya KW - Methanol (PubChem CID: 887) KW - Polyphenols KW - RSM KW - Rutin (PubChem CID: 5280805) KW - Vanillic acid (PubChem CID: 8468) KW - p-Coumaric acid (PubChem CID: 637542) SP - 115 EP - 24 JF - Food chemistry JO - Food Chem VL - 207 N2 - This study for the first time designed to optimize the extraction of phenolic compounds and antioxidant potential of Berberis asiatica fruits using response surface methodology (RSM). Solvent selection was done based on the preliminary experiments and a five-factors-three-level, Central Composite Design (CCD). Extraction temperature (X1), sample to solvent ratio (X3) and solvent concentration (X5) significantly affect response variables. The quadratic model well fitted for all the responses. Under optimal extraction conditions, the dried fruit sample mixed with 80% methanol having 3.0 pH in a ratio of 1:50 and the mixture was heated at 80 °C for 30 min; the measured parameters was found in accordance with the predicted values. High Performance Liquid Chromatography (HPLC) analysis at optimized condition reveals 6 phenolic compounds. The results suggest that optimization of the extraction conditions is critical for accurate quantification of phenolics and antioxidants in Berberis asiatica fruits, which may further be utilized for industrial extraction procedure. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27080887/Optimization_extraction_conditions_for_improving_phenolic_content_and_antioxidant_activity_in_Berberis_asiatica_fruits_using_response_surface_methodology__RSM__ DB - PRIME DP - Unbound Medicine ER -
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