Title of article
Optimizing conditions for antioxidant extraction from Sea Buckthorn leaf (Hippophae rhamnoides L.) as herbal tea using response surface methodology (RSM)
Author/Authors
Wani, Touseef Ahmed University of Kashmir - Department of Food Science and Technology, India , Wani, S. M. University of Kashmir - Department of Food Science and Technology, India , Shah, A. G. University of Kashmir - Department of Food Science and Technology, India , Masoodi, F. A. University of Kashmir - Department of Food Science and Technology, India
From page
1677
To page
1681
Abstract
Response Surface Methodology (RSM) was employed to optimize the conditions for antioxidant potential and polyphenols from sea buckthorn (Hippophae rhamnoides L.) leaf powder using two variables: time (20, 30, 40, 50, 60 and 70 min.) and temperature (70, 80, 90 and 100°C). The results showed that antioxidant potential and total polyphenols in the experiments varied from 76.44 to 88.82% and 67.91 to 88.69 GAE/g respectively. The F-values for antioxidant potential and total polyphenols were 16.96 and 0.72 respectively, with the respective coefficient of determination (R2 values) of 0.8249 and 0.1661. Under the optimum conditions of 37.02 minutes and 74.20°C the values for antioxidant potential and total polyphenols were 85.34% and 72.13 GAE/g respectively. These conditions can be used to produce herbal extracts from sea buckthorn leaves.
Keywords
Sea buckthorn leaves , Antioxidant potential , Polyphenols , Response Surface , Methodology
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560600
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