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Optimization of ultrasound-assisted extraction of phenolic compounds from yarrow (Achillea beibrestinii) by response surface methodology

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Abstract

An efficient ultrasound-assisted extraction (UAE) technique was applied to extract total phenolic content (TPC) from yarrow (Achillea beibrestinii). A response surface methodology was employed to evaluate the effects of 4 independent variables (temperature, pH, solvent to sample ratio, and time) on the TPC. The optimum extraction conditions were as follows: liquid to solid ratio 20, pH 6.3, extraction temperature 35°C, and extraction time 35 min. Under the above-mentioned conditions, the experimental TPC was 11.7 mg gallic acid equivalent/g dry matter. EC50 of the UAE extract at optimal conditions was found at 30.6±0.6 mg/L level and total flavonoids (TF) were obtained at 12.6±0.2 mg/10 g sample. Also, the results of HPLC analysis showed that gallic acid and p-coumaric acid were the predominant phenolic compounds in the plant.

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Authors and Affiliations

  1. Department of Food Science and Technology, Sabzevar Islamic Azad University, Sabzevar, Iran

    Davoud Salar Bashi & Mohamad Mahdi Karimkhani

  2. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

    Seyyed Ali Mortazavi

  3. Department of Food Science, Engineering and Technology, University of Tehran, Karaj, Iran

    Karamatollah Rezaei

  4. Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran

    Ahmad Rajaei

Authors
  1. Davoud Salar Bashi
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  2. Seyyed Ali Mortazavi
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  3. Karamatollah Rezaei
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  4. Ahmad Rajaei
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  5. Mohamad Mahdi Karimkhani
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Correspondence to Davoud Salar Bashi.

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Bashi, D.S., Mortazavi, S.A., Rezaei, K. et al. Optimization of ultrasound-assisted extraction of phenolic compounds from yarrow (Achillea beibrestinii) by response surface methodology. Food Sci Biotechnol 21, 1005–1011 (2012). https://doi.org/10.1007/s10068-012-0131-0

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  • DOI: https://doi.org/10.1007/s10068-012-0131-0

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