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Journal of Food Measurement and Characterization

, Volume 13, Issue 3, pp 2241–2252 | Cite as

Optimization of ultrasound-assisted extraction of antioxidant phenolics from Capparis spinosa flower buds and LC–MS analysis

  • Hafid Boudries
  • Nacim NabetEmail author
  • Nadia Chougui
  • Samiha Souagui
  • Sofia Loupassaki
  • Khodir Madani
  • Krasimir Dimitrov
Original Paper
  • 36 Downloads

Abstract

The proposed mathematical model allowed to predict total polyphenols (TP) yields and antioxidant activity (AA) of the extracts in a wide range of experimental conditions: time (t) (0–240 min), ultrasound power (US) (0–100 W), ethanol concentration (S) (0–50% ethanol in water) and temperature (T) (20–60 °C). Optimization for TP predicted that the best results was obtained at T = 60 °C, S = 50% ethanol, US = 100 W and t = 240 min which was 39.96 mg GAE/g dm. Simulations were made also for the antioxidant activity; optimization predicted that highest antioxidant activity should be obtained at T =  + 1, S =  + 1, US =  + 0.1 at 240 min, corresponding to 116.1 µmol TE/g dm. Both experimental and model results showed that presence of ethanol in the solvent enhanced incredibly the extraction productivity. Temperature effect was positive, but less pronounced. In addition, the phenolic profile of Capparis spinosa (caper) extracts was investigated by liquid chromatograph coupled to mass spectrometer (LC-DAD-ESI–MS). The quercetin-3-rutinoside was the major flavonoid in C. Spinosa flower buds extract, followed by quercetine rhamnoside and kaempferol rhamnoside.

Keywords

Antioxidant activity Capparis spinosa Extraction kinetics LC-DAD-ESI–MS Mathematical model Ultrasound-assisted extraction 

Notes

Acknowledgements

This investigation was financed by the Ministry of High Education and Scientific Research of Algeria.

Author contributions

H. Boudries handled all experiments. N. Nabet collected data and drafted manuscript. K. Dimitrov and K. Madani supervised the study and interpreted the results. N. Chougui corrected the English form. S. Souagui done the statistical analysis and S. Loupassaki done the characterization by LC–MS analysis.

Supplementary material

11694_2019_144_MOESM1_ESM.docx (189 kb)
Supplementary file1 (DOCX 188 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Laboratoire de Biomathématiques, Biochimie, Biophysique et Scientométrie, Faculté des Sciences de la Nature et de la VieUniversité de BejaiaBejaïaAlgérie
  2. 2.Laboratoire de Biotechnologie Végétale Et Ethnobotanique, Faculté des Sciences de la Nature et de la VieUniversité de BejaiaBejaïaAlgérie
  3. 3.Faculté des Sciences de la Nature et de la VieUniversité de BejaiaBejaïaAlgérie
  4. 4.Department of Food Quality and Chemistry of Natural ProductsMediterranean Agronomic Institute of Chania/Centre International de Hautes Etudes Agronomiques MéditerranéennesChaniaGreece
  5. 5.Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d’Opale, EA 7394 - ICV - Institut Charles ViolletteLilleFrance

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