Title of article
Optimization for extraction on total phenolic content and radical scavenging capacity of Henna (Lawsonia inermis) stems using response surface methodology
Author/Authors
Tan, M. C. Universiti Putra Malaysia - Faculty of Medicine and Health Sciences - Department of Nutrition and Dietetics, Malaysia , Tan, M. C. UCSI University - Faculty of Applied Sciences - Department of Biotechnology, Malaysia , Tan, C. P. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Khoo, H. E. Universiti Putra Malaysia - Faculty of Medicine and Health Sciences - Department of Nutrition and Dietetics, Malaysia , Ho, C. W. UCSI University - Faculty of Applied Sciences - Department of Food Science and Nutrition, Malaysia
From page
789
To page
794
Abstract
This study aimed to optimise potential extraction conditions using response surface methodology (RSM) for yielding maximum levels of total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging capacity of henna (Lawsonia inermis) stems. The ranges for selected independent variables, namely acetone concentration (20−90%, v/v), extraction time (10−90 min), and extraction temperature (25−45°C) were identified by screening tests. Optimum conditions obtained for extraction of TPC were 47.0% acetone, extraction time of 47.6 min and extraction temperature of 37.3°C. The result also showed that 75.8% acetone, extraction time of 26.2 min and extraction temperature of 41°C yielded the highest DPPH• scavenging capacity. The optimized extraction conditions have resulted in TPC and DPPH• scavenging capacity of 5232.4 mg GAE/100 g DW and 6085.7 mg TE/100 g DW, respectively which similar to the predicted values. Therefore, RSM has successfully optimized the extraction conditions for TPC and radical scavenging capacity of henna stems.
Keywords
Henna stem , Total phenolic content , DPPH radical scavenging , capacity , Optimization , Response surface , methodology
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560846
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