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Title: Optimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves
Authors: Anaya Esparza, Luis Miguel
Ramos Aguirre, Dení
Zamora-Gasga, Víctor Manuel
Yahia, Elhadi M.
Montalvo González, Efigenia
Keywords: justicia spicigera
ultrasonicassisted extraction
response surface methodology
Issue Date: Aug-2018
Publisher: Springer Singapore
Citation: Anaya-Esparza, L.M., Ramos-Aguirre, D., Zamora-Gasga, V.M. et al. Optimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves. Food Sci Biotechnol 27, 1093–1102 (2018).
Series/Report no.: Food Science and Biotechnology;Volume 27, issue 4, August 2018
Abstract: Abstract A Box–Behnken design (Extraction-time, pulsecycle, sonication-amplitude) was employed to extract phenolic compounds from Justicia spicigera leaves by ultrasonic-assisted extraction. The muicle leaves extracts were analyzed measuring total phenolic compounds and antioxidant capacity. According to response surface methodology the optimal conditions of ultrasonic-assisted extraction to obtain the highest soluble phenolic content were 2 min (extraction time) for 0.7 s (pulse cycle) at 55% of sonication amplitude. Under these optimal conditions, the total phenolic content was higher when was used ultrasonic-assisted extraction (54.02 mg/g) than stirring (46.46 mg/g) and thermal decoction (47.76 mg/g); however, the antioxidant capacity from J. spicigera extracts did not increase by ultrasonic-assisted extraction. The extracts or aqueous infusions from J. spicigera leaves are used for therapeutic proposes, therefore the ultrasonic-assisted extraction is a useful technology to improve the extraction of phytochemicals from J. spicigera leaves.
Description: Artículo
ISSN: 2092-6456
Appears in Collections:2301 Artículos

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