Abstract：
:The present study reports on the extraction of antioxidant compounds from Iranian Ocimum basilicum. Central composite design (CCD) was used to investigate the effect of extraction variables on the ultrasound-assisted extraction (UAE). Three independent variables including temperature, methanol to water ratio percent, and sonication time were studied for simultaneous optimization of antioxidant capacity, total phenolic content and extraction yield. Both quantitative modeling and response surface methodology suggested that methanol to water ratio percent and extraction temperature were the most effective parameters of UAE process. However, sonication time was found out to be an insignificant factor in ultrasound-assisted extraction of antioxidant and total phenolic compounds of O. basilicum. The optimum conditions were determined as temperature of 59 °C, methanol to water ratio of 65.2% (v/v), and extraction time of 20 min.
journal_name
Food Chemjournal_title
Food chemistryauthors
Izadiyan P,Hemmateenejad Bdoi
10.1016/j.foodchem.2015.06.036subject
Has Abstractpub_date
2016-01-01 00:00:00pages
864-870eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00928-0journal_volume
190pub_type
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