Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity

Food Chemistry

Volumn 162, Issue , 2014, Pages 277-282

  Bachir Bey, Mostapha ^a   Meziant, Leila ^a   Benchikh, Yassine ^a   Louaileche, Hayette ^a  

^a UNIVERSITY OF BEJAIA   (Algeria)

Author keywords

Antioxidant activity; Fresh dark fig; Optimization of extraction; Response surface methodology; Total phenolic compounds

Indexed keywords

ACETONE; EXTRACTION; PHENOLS; REGRESSION ANALYSIS; SURFACE ANALYSIS;

ANTI-OXIDANT ACTIVITIES; EXTRACTION CONDITIONS; EXTRACTION PARAMETERS; FRESH DARK FIG; INDEPENDENT VARIABLES; RESPONSE SURFACE ANALYSIS; RESPONSE SURFACE METHODOLOGY; TOTAL PHENOLIC COMPOUNDS;

AGENTS;

ANTIOXIDANT; FIG EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; UNCLASSIFIED DRUG; ACETONE; SOLVENT;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL MEMBRANE PERMEABILITY; FIG; INDEPENDENT VARIABLE; MATHEMATICAL MODEL; NONHUMAN; REGRESSION ANALYSIS; RESPONSE SURFACE METHOD; SURFACE PROPERTY; CHEMISTRY; FICUS; FRUIT; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION; REPRODUCIBILITY; TEMPERATURE; THEORETICAL MODEL;

ACETONE; ANTIOXIDANTS; FICUS; FRUIT; MODELS, THEORETICAL; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; REPRODUCIBILITY OF RESULTS; SOLVENTS; TEMPERATURE;

EID: 84901918858     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.054     Document Type: Article

References (28)

1. H.V. Annegowda, M.N. Mordi, S. Ramanathan, M.R. Hamdan, and S.M. Mansor Effect of extraction techniques on phenolic content, antioxidant and antimicrobial activity of Bauhinia purpurea: HPTLC determination of antioxidants Food Analytical Methods 5 2012 226 233
2. M. Bachir bey, H. Louaileche, and S. Zemouri Optimization of phenolic compound recovery and antioxidant activity of light and dark dried fig (Ficus carica L.) varieties Food Science and Biotechnology 22 2013 1613 1619
3. G. Brusotti, T.A. Ngueyem, R. Biesuz, and G. Caccialanza Optimum extraction process of polyphenols from Bridelia grandis stem bark using experimental design Journal of Separation Science 33 2010 1692 1697
4. D. Campos, R. Chirinos, O. Barreto, G. Noratto, and R. Pedreschi Optimized methodology for the simultaneous extraction of glucosinolates, phenolic compounds and antioxidant capacity from maca (Lepidium meyenii) Industrial Crops and Products 49 2013 747 754
5. C.Y. Cheok, N.L. Chin, Y.A. Yusof, R.A. Talib, and C.L. Law Optimization of total phenolic content extracted from Garcinia mangostana Linn. hull using response surface methodology versus artificial neural network Industrial Crops and Products 40 2012 247 253
6. S. Ercisli, M. Tosun, H. Karlidag, A. Dzubur, S. Hadziabulic, and Y. Aliman Color and antioxidant characteristics of some fresh fig (Ficus carica L.) genotypes from northeastern turkey Plant Foods for Human Nutrition 67 2012 271 276
7. FAO. (2011). (Food and Agriculture Organization). Available from: http://faostat.fao.org Accessed 12.10.13.
8. Y. Gong, Z. Hou, Y. Gao, Y. Xue, X. Liu, and G. Liu Optimization of extraction parameters of bioactive components from defatted marigold (Tagetes erecta L.) residue using response surface methodology Food and Bioproducts Processing 90 2012 9 16
9. L.S. Kassama, J. Shi, and G.S. Mittal Optimization of supercritical fluid extraction of lycopene from tomato skin with central composite rotatable design model Separation and Purification Technology 60 2008 278 284 (Pubitemid 351491666)
10. C. Liyana-Pathirana, and F. Shahidi Optimization of extraction of phenolic compounds from wheat using response surface methodology Food Chemistry 93 2005 47 56 (Pubitemid 40603413)
11. D. Marinova, F. Ribarova, and M. Atanassova Total phenolics and total flavonoids in Bulgarian fruits and vegetables Journal of the University of Chemical Technology and Metallurgy 40 2005 255 260
12. P. Molyneux The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity Songklanakarin Journal of Science and Technology 26 2004 211 219
13. M. Naczk, and F. Shahidi Extraction and analysis of phenolics in food Journal of Chromatography A 1054 2004 95 111 (Pubitemid 39445814)
14. C. Prommuak, W. De-Eknamkul, and A. Shotipruk Extraction of flavonoids and carotenoids from Thai silk waste and antioxidant activity of extracts Separation and Purification Technology 62 2008 444 448
15. Qusti, S. Y., Abo-khatwa, A. N., & Lahwa, M. A. B. (2010). Screening of antioxidant activity and phenolic content of selected food items cited in the holly Quran. e-Journal of Biological Sciences, 2, 40-51.
16. M. Radojković, Z. Zeković, S. Jokić, S. Vidović, Ž. Lepojević, and S. Milošević Optimization of solid-liquid extraction of antioxidants from black mulberry leaves by response surface methodology Food Technology and Biotechnology 50 2012 167 176
17. S. Rodrigues, G.A.S. Pinto, and F.A.N. Fernandes Optimization of ultrasound extraction of phenolic compounds from coconut (Cocos nucifera) shell. Powder by response surface methodology Ultrasonics Sonochemistry 15 2008 95 100 (Pubitemid 47520712)
18. J. Shi, J. Yu, J. Pohorly, C. Young, M. Bryan, and Y. Wu Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution Journal of Food, Agriculture and Environment 1 2003 42 47
19. V.L. Singleton, and J.A. Rossi Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents American Journal of Enology and Viticulture 16 1965 144 158
20. A. Solomon, S. Golubowicz, Z. Yablowicz, S. Grossman, M. Bergman, H.E. Gottlieb, A. Altman, Z. Kerem, and M.A. Flaishman Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.) Journal of Agricultural and Food Chemistry 54 2006 7717 7723 (Pubitemid 44645794)
21. R. Triveni, T.R. Shamala, and N.K. Rastogi Optimised production and utilisation of exopolysaccharide from Agrobacterium radiobacter Process Biochemistry 36 2001 787 795 (Pubitemid 32290192)
22. S. Tsapatsaris, and P. Kotzekidou Application of a central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii International Journal of Food Microbiology 95 2004 157 168 (Pubitemid 38993325)
23. F. Vallejo, J.G. Marín, and F.A. Tomás-Barbeán Phenolic compound content of fresh and dried figs (Ficus carica L.) Food Chemistry 130 2012 485 492
24. T. Vatai, M. Škerget, and Ž. Knez Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide Journal of Food Engineering 90 2009 246 254
25. J.A. Vinson, J. Jang, J. Yang, Y. Dabbagh, X. Liang, M. Serry, J. Proch, and S. Cai Vitamins and especially flavonoids in common beverages are powerful in vitro antioxidants which enrich lower density lipoproteins and increase their oxidative resistance after ex vivo spiking in human plasma Journal of Agricultural and Food Chemistry 47 1999 2502 2504 (Pubitemid 29396310)
26. B. Yang, X. Liu, and Y. Gao Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology Innovative Food Science and Emerging Technologies 10 2009 610 615
27. H.S. Yim, F.Y. Chye, S.M. Koo, P. Matanjun, S.E. How, and C.W. Ho Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens Food and Bioproducts Processing 90 2012 235 242
28. S. Zhang, R. Chen, H. Wu, and C. Wang Ginsenoside extraction from Panax quinquefolium L. (American ginseng) root by using ultrahigh pressure Journal of Pharmaceutical and Biomedical Analysis 41 2006 57 63