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Extraction of phenolic antioxidants from Pyrus elaeagrifolia Pallas: process optimization, investigation of the bioactivity and β-glucuronidase inhibitory potential

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Abstract

This study aimed to develop a mathematical model for the extraction of Pyrus elaeagrifolia Pallas leaves using the Box–Behnken design, to investigate bioactivity and bacterial β-glucuronidase (GUS) inhibitory potential of the extracts obtained under optimum conditions. Results showed that the mathematical models using extraction temperature, time and ethanol concentration as effective parameters fit the real data well. The optimum extraction conditions to maximize phenolic content and antioxidant activity were found 79.7 and 78.4% ethanol, 74.9 °C, and 45.0 and 35.9 min, respectively. The chlorogenic acid was detected as the major phenolic compound in the chromatographic analysis. The highest antibacterial activity achieved against Staphylococcus aureus. The extracts (150 μg/mL) showed 67.9%, and 75.2% cytotoxic effect on the MCF-7 and A549 cells, respectively, and displayed inhibitory potential against GUS. The antioxidant property together bioactivity makes Pyrus elaeagrifolia Pallas leaves potent source for functional food/food ingredient applications and nutraceutical development.

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Acknowledgements

The authors gratefully acknowledge the Afyon Kocatepe University Scientific Research Projects Commission (Project No: 12.TEMATIK.05).

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  1. Food Engineering Department, Engineering Faculty, Afyon Kocatepe University, ANS Campus, 03200, Afyonkarahisar, Turkey

    Dilek Demirbuker Kavak & Sevgi Kececi

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  1. Dilek Demirbuker Kavak
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Kavak, D.D., Kececi, S. Extraction of phenolic antioxidants from Pyrus elaeagrifolia Pallas: process optimization, investigation of the bioactivity and β-glucuronidase inhibitory potential. Food Measure 13, 2894–2902 (2019). https://doi.org/10.1007/s11694-019-00210-8

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