Optimization of Bioactive Compounds Extraction from Black Hawthorn Fruit (Crataegus elbursensis) using Response Surface Methodology

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SHARIFI A.; Basiri A. R.; Sharifi M. R.; AHMADZADEH GHAVIDEL R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) Year:2019 | Volume:18 | Issue:66 Page(s): 115-130

Download Full-Text

Persian Verion

View:

684

Download:

Cites:

Information Journal Paper

Title

Optimization of Bioactive Compounds Extraction from Black Hawthorn Fruit (Crataegus elbursensis) using Response Surface Methodology

Author(s)

SHARIFI A. | Basiri A. R. | Sharifi M. R. | AHMADZADEH GHAVIDEL R. | Issue Writer Certificate

Keywords

Anthocyanin

Antioxidant activity

Phenolic compounds

Ultrasound

Abstract

Black hawthorn fruit (Crataegus elbursensis) is a source of natural antioxidants, especially flavonoids and Anthocyanins, which have health effects, especially in the prevention of cardiovascular disease. This study was conducted to determine the effect of temperature and time of ultrasonic-assisted extraction process on extraction efficiency, free radical-scavenging activity and total phenolic and Anthocyanin contents of hawthorn fruit. Ultrasonic-assisted extraction process was done at different temperatures (45, 55 and 65 ° C) and times (10, 20 and 30 min) and constant sample-to-solvent ratio (1 to 8) and Ultrasound frequency (35 KHz). Total phenolic and Anthocyanin contents were measured spectrophotometrically and the Antioxidant activity of extract was assessed by measuring DPPH radical-scavenging activity (EC50) and Fe3+ reducing power. Statistical data analysis showed that at optimal conditions (extraction time 28. 85 min and extraction temperature (64. 86° C), extraction efficiency, total phenolic and Anthocyanin contents, free radical-scavenging activity and Fe3+reducing power were 14. 31%, 1. 38 mg/ml, 7. 41 mg/ml, 0. 102 mg/ml and 248. 79 μ mol/l, respectively. Due to the high amount of bioactive compounds in the black hawthorn extract, the extract of this fruit can be considered as a natural additive and an agent for use in food.

Cites

No record.

References

No record.

Cite

APA: Copy

SHARIFI, A., Basiri, A. R., Sharifi, M. R., & AHMADZADEH GHAVIDEL, R.. (2019). Optimization of Bioactive Compounds Extraction from Black Hawthorn Fruit (Crataegus elbursensis) using Response Surface Methodology. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 18(66 ), 115-130. SID. https://sid.ir/paper/267964/en

Vancouver: Copy

SHARIFI A., Basiri A. R., Sharifi M. R., AHMADZADEH GHAVIDEL R.. Optimization of Bioactive Compounds Extraction from Black Hawthorn Fruit (Crataegus elbursensis) using Response Surface Methodology. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2019;18(66 ):115-130. Available from: https://sid.ir/paper/267964/en

IEEE: Copy

A. SHARIFI, A. R. Basiri, M. R. Sharifi, and R. AHMADZADEH GHAVIDEL, “Optimization of Bioactive Compounds Extraction from Black Hawthorn Fruit (Crataegus elbursensis) using Response Surface Methodology,” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 18, no. 66 , pp. 115–130, 2019, [Online]. Available: https://sid.ir/paper/267964/en

Related Journal Papers