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Vol. 28 No. 11 (2016): Vol 28 Issue 11

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Response Surface Methodology for Extraction of Phenolics from Safflower (Carthamus tinctorius L.) Seed Meal

https://doi.org/10.14233/ajchem.2016.20037
Manju Bala
Central Institute of Post-Harvest Engineering and Technology, P.O. PAU, Ludhiana-141 004, India
Deepika Goswami
Central Institute of Post-Harvest Engineering and Technology, P.O. PAU, Ludhiana-141 004, India
S.K. Tyagi
Central Institute of Post-Harvest Engineering and Technology, P.O. PAU, Ludhiana-141 004, India
R.K. Gupta
Central Institute of Post-Harvest Engineering and Technology, P.O. PAU, Ludhiana-141 004, India

Corresponding Author(s) : Manju Bala

avimithi@gmail.com

Asian Journal of Chemistry, Vol. 28 No. 11 (2016): Vol 28 Issue 11

Abstract

The present study used the response surface methodology (RSM) using Box-Behnken design to optimize the extraction conditions of phenolics from safflower defatted seed meal. Response surface methodology was applied to optimize and evaluate three independent variables i.e., temperature (60-80 °C), solvent concentration (50-80 %) and extraction time (1-3 h) and their effect on the extraction yield, total phenolic content and DPPH radical scavenging activity of the extract. Minimum concentration of extract to inhibit 50 % activity of DPPH was calculated. ANOVA of the regression model demonstrated that the model for phenolic content of the extract was highly significant and adequate (p = 0.0054, R2 = 0.888). The variable with the largest effect on the phenolic content was found to be quadratic term of temperature (p < 0.01). For the preparation of safflower seed meal extract, temperature of 60 °C, ethanol concentration, 80 % and time of 2.7 h were found to be optimal which gave 12.50 %, yield of extract, 15.09 g GAE/100 g extract phenolic content and 84.61 μg/mL IC50 value.

Keywords

DPPH activity Phenolic compounds Response surface methodology Safflower Seed meal
Bala, M., Goswami, D., Tyagi, S., & Gupta, R. (2016). Response Surface Methodology for Extraction of Phenolics from Safflower (Carthamus tinctorius L.) Seed Meal. Asian Journal of Chemistry, 28(11), 2482–2486. https://doi.org/10.14233/ajchem.2016.20037
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