OPTIMISATION OF BIOACTIVE COMPOUNDS EXTRACTION FROM BARBERRY FRUIT (BERBERIS VULGARIS) USING RESPONSE SURFACE METHODOLOGY

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MORTAZAVI SEYED ALI; SHARIFI AKRAM; MASKOOKI ABDOLMAJID; NIAKOUSARI MEHRDAD; ELHAMIRAD AMIR HOSSEIN

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:1 Page(s): 11-24

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Title

OPTIMISATION OF BIOACTIVE COMPOUNDS EXTRACTION FROM BARBERRY FRUIT (BERBERIS VULGARIS) USING RESPONSE SURFACE METHODOLOGY

Author(s)

Keywords

ANTIOXIDANT ACTIVITIESQ1

ANTHOCYANINQ2

BARBERRYQ1

PHENOLIC CONTENTSQ2

RESPONSE SURFACE METHODOLOGYQ1

Abstract

Response surface methodology is a series of statistical techniques that can be used to design experiment, modeling and evaluating the effect of variables on the final obtained results and optimization of process conditions. In this research, optimization of the solvent extraction method of bioactive compounds from seedless BARBERRY (Berberis vulgaris) was carried out using RESPONSE SURFACE METHODOLOGY. Central composite design was employed with 13 treatments and 5 replications in central points and the effect of variable factors of temperature (50-70oC) and extraction time (40-120 minutes). The amount of ANTHOCYANIN content, vitamin C, PHENOLIC CONTENTS and ANTIOXIDANT ACTIVITIES of extracted BARBERRY were measured. Close agreement was found between experimental and predicted values of model. Effects of extraction temperature and time were found to be significant on all responses. According to these results, optimal extraction conditions were identified at 50oC temperature for120 minutes. In this condition the maximum of phenolic compounds, ANTHOCYANIN, ANTIOXIDANT ACTIVITIES and vitamin C contents were 585.725 mg GAE/100ml, 208.392 mg/l, 84.2603% and 1292.56 ppm respectively. The results showed that this methodology could be applied in the extraction of bioactive compounds in the natural product industry.

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APA: Copy

MORTAZAVI, SEYED ALI, SHARIFI, AKRAM, MASKOOKI, ABDOLMAJID, NIAKOUSARI, MEHRDAD, & ELHAMIRAD, AMIR HOSSEIN. (2014). OPTIMISATION OF BIOACTIVE COMPOUNDS EXTRACTION FROM BARBERRY FRUIT (BERBERIS VULGARIS) USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(1), 11-24. SID. https://sid.ir/paper/234123/en

Vancouver: Copy

MORTAZAVI SEYED ALI, SHARIFI AKRAM, MASKOOKI ABDOLMAJID, NIAKOUSARI MEHRDAD, ELHAMIRAD AMIR HOSSEIN. OPTIMISATION OF BIOACTIVE COMPOUNDS EXTRACTION FROM BARBERRY FRUIT (BERBERIS VULGARIS) USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(1):11-24. Available from: https://sid.ir/paper/234123/en

IEEE: Copy

SEYED ALI MORTAZAVI, AKRAM SHARIFI, ABDOLMAJID MASKOOKI, MEHRDAD NIAKOUSARI, and AMIR HOSSEIN ELHAMIRAD, “OPTIMISATION OF BIOACTIVE COMPOUNDS EXTRACTION FROM BARBERRY FRUIT (BERBERIS VULGARIS) USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 1, pp. 11–24, 2014, [Online]. Available: https://sid.ir/paper/234123/en

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