Modelling and Optimizing Microwave-Assisted Extraction of Antioxidants from Burdock (Arctium Lappa) Using Responce Surface Methodology

Abstract

Burdock (Arctium lappa L.) is a commercially an important plant often used in traditional medicine. The optimum operating conditions of microwave-assisted extraction (MAE) including temperature (X1), extraction time (X2), solvent concentration (X3) and solid to solvent ratio (X4) were ascertained by employing response surface methodology (RSM). The total antioxidant capacity and total phenolic content of burdock leaves extracts were investigated by CUPRAC and Folin assays respectively. A second-order polynomial model was found to be the best model that describes TAC and TPC of yield, and all models calculated for the two responses were found significant (p<0.0001). It was observed that the values of TAC and TPC varied between 0.046 – 0.185 mmol TR / g DS, 0.303 - 0.722 mmol TR / g DS, respectively. The highest TAC and TPC values was obtained under the experimental conditions of X1 = 90 oC, X2 = 6 min, X3 = 21.7 % and, X4 = 0.21 g /20 mL. The extraction temperature was found to be the most significant operating factor amongst all operational parameters of MAE. At optimum extraction conditions, the maximum yield of TAC and TPC obtained experimentally were found to be very close to their predicted values as a result the suitability of the model used, and the success of RSM in optimizing the extraction conditions were demonstrated. MAE method optimized in this study can be applied for effectively and economically extract antioxidants from burdock in food and pharmaceutical industries.

Keywords

• Microwave-assisted extraction
• antioxidants
• burdock
• response surface methodology

Yanıt Yüzey Metodolojisi Kullanılarak Dulavratotu (Arctium Lappa) 'dan Antioksidanların Mikrodalga Destekli Ekstraksiyonunun Modellenmesi ve Optimizasyonu

Öz

Dulavratotu (Arctium lappa L.), geleneksel tıpta sıklıkla kullanılan ticari olarak önemli bir bitkidir. Mikrodalga destekli ekstraksiyonun (MAE) sıcaklık, ekstraksiyon süresi, katı / solvent oranı ve solvent konsantrasyonunu içeren optimum çalışma koşulları, cevap yüzey metodolojisi (RSM) kullanılarak belirlendi. Dulavratotu yaprağı ekstraktlarının toplam antioksidan kapasitesi ve toplam fenolik içeriği sırasıyla CUPRAC ve Folin yöntemleri ile incelenmiştir. İkinci dereceden bir polinom modelinin TAC ve TPC verimini tanımlayan en iyi model olduğu bulundu ve iki yanıt için hesaplanan tüm modeller anlamlı bulundu (p <0.0001). TAC ve TPC değerlerinin sırasıyla 0.046 - 0.185 mmol TR / g DS, 0.303 - 0.722 mmol TR / g DS arasında değiştiği görülmüştür. En yüksek TAC ve TPC değerleri, X1 = 90 oC, X2 = 6 dak, X3 =% 21.7 ve, X4 = 0.21 g / 20 mL deney koşulları altında elde edildi. Ekstraksiyon sıcaklığının, MAE'nin tüm operasyonel parametreleri arasında en önemli işletim faktörü olduğu bulundu. Optimum ekstraksiyon koşullarında, deneysel olarak elde edilen maksimum TAC ve TPC veriminin öngörülen değerlerine çok yakın olduğu bulundu, böylece kullanılan modelin uygunluğu ve RSM'nin ekstraksiyon koşullarını optimize etmedeki başarısı görülmektedir. Bu çalışmada optimize edilmiş MAE metodu, dulavratotundan antioksidanlarını etkin ve ekonomik bir şekilde ekstraksiyonu için gıda ve ilaç endüstrisinde uygulanabilir.

Anahtar Kelimeler

• Mikrodalga destekli ekstraksiyon
• antioksidanlar
• dulavrat otu
• tepki yüzey metodolojisi

References

1. Alonso E., Bourzeix M., Revilla E. (1991) Suitability of water/ ethanol mixtures for the extraction of catechins and proanthocyanidins from Vitis vinifera seeds contained in a winery by-product. Seed Science and Technology,19, 542-552.
2. Apak R., Güçlü K., Özyürek M., Karademir S. E. (2004) Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52, 7970-7981. doi:10.1021/jf048741x
3. Chen F., Wu A., Chen C. (2004) The influence of different treatments on the free radical scavenging activity of burdock and variations of its active components, Food Chemistry, 86, 479-484. doi: 10.1016/j.foodchem.2003.09.020
4. Dent M., Dragović-Uzelac V., Penić M., Brnčić M., Bosiljkov T., Levaj B. (2013) The effect of extraction solvents, temperature and time on the composition and mass fraction of polyphenols in dalmatian wild sage (Salvia officinalis L.) extracts. Food Technology and Biotechnology, 51, 84-91.
5. Duh P. (1998) Antioxidant activity of Burdock (Arctium lappa Linne): Its scavenging effect on free-radical and active oxygen. Journal of the American Oil Chemists' Society, 75, 455-461.
6. Fan G., Han Y., Gu Z., Chen D. (2008) Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM). LWT-Food Science and Technology, 41, 155-160. doi: 10.1016/j.lwt.2007.01.019
7. Ferracane R., Graziani G., Gallo M., Fogliano V., Ritieni A. (2010) Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds, roots and leaves. Journal of Pharmaceutical and Biomedical Analysis, 51, 399-404. doi: 10.1016/j.jpba.2009.03.018
8. Gan C. Y., Latiff A. A. (2011) Optimisation of the solvent extraction of bioactive compounds from Parkia speciosa pod using response surface methodology. Food Chemistry, 124, 1277-1283. doi: 10.1016/j.foodchem.2010.07.074

9. Ionescu D., Predan G., Rızea G. D., Mihele D., Dune A., Ivopol G., Ionıţă C. (2013) Antimicrobial activity of some hydroalcoholıc extracts of artichoke (Cynara Scolymus), burdock (Arctium Lappa) and dandelion (Taraxacum Offıcınale). Bulletin of the Transilvania University of Braşov, 6, 114-120.
10. İlbay Z., Şahin S., Büyükkabasakal K. (2014) A novel approach for olive leaf extraction through ultrasound technology: Response surface methodology versus artificial neural networks. Korean Journal of Chemical Engineering, 31, 1661-1667. doi: 10.1007/s11814-014-0106-3
11. Jiménez-Zamora A., Delgado-Andrade C., Rufián-Henares J. A. (2016) Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion. Food Chemistry, 199, 339-346. doi: 10.1016/j.foodchem.2015.12.019
12. Lee W., Yusof S., Hamid N., Baharin B. (2006) Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM). Journal of Food Engineering, 75, 473-479. doi: 10.1016/j.jfoodeng.2005.04.062
13. Lin C., Lin J., Yang J., Chuang S., Ujiie T. (1996) Anti-inflammatory and radical scavenge effects of Arctium lappa. The American Journal of Chinese Medicine, 24,127-137. doi: 10.1142/S0192415X96000177
14. Lou Z., Wang H., Zhu S., Zhang M., Gao Y., Ma C., Wang Z. (2010) Improved extraction and identification by ultra performance liquid chromatography tandem mass spectrometry of phenolic compounds in burdock leaves. Journal of Chromatography A,1217, 2441-2446. doi:10.1016/j.chroma.2009.12.022
15. Milani E., Koocheki A., Golimovahhed Q. A. (2011) Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound, International Journal of Food Science and Technology, 46, 1699-1704. doi: 10.1111/j.1365-2621.2011.02673.x
16. Naczk M., Shahidi F. (2004) Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054, 95-111. doi: 10.1016/j.chroma.2004.08.059
17. Rodriguez J. M. F., Custódio de Souza A. R., Krüger R. L., Bombardelli M. C. M., Machado C. S., Corazza M. L.(2018) Kinetics, composition and antioxidant activity of burdock (Arctium lappa) root extracts obtained with supercritical CO2 and co-solvent. Journal of Supercritical Fluids, 135, 25-33. doi: 10.1016/j.supflu.2017.12.034
18. Shi J., Yu J., Pohorly J., Young C., Bryan M., Wu Y. (2003) Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. Journal of Food Agriculture and Environment, 1, 42-47.
19. Simić V. M., Rajković K. M., Stojičević S. S., Veličković D. T., Nikolić N. Č., Lazić M. L., Karabegović I. T. (2016) Optimization of microwave-assisted extraction of total polyphenolic compounds from chokeberries by response surface methodology and artificial neural network. Separation and Purification Technology, 160, 89-97. doi: 10.1016/j.seppur.2016.01.019
20. Singleton V. L., Orthofer R., Lamuela-Raventos R. M. (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteau reagent. Methods in Enzymology, 299, 152-178. doi:10.1016/S0076-6879(99)99017-1
21. Spigno G., Tramelli L., De Faveri D. M. (2007) Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 81, 200-208. doi:10.1016/j.jfoodeng.2006.10.021
22. Sun Z., Su R., Qiao J., Zhao, Z. Wang, X. (2014) Flavonoids extraction from Taraxacum officinale (Dandelion): Optimisation using response surface methodology and antioxidant activity. Journal of Chemistry, 2014, 1-7. doi:10.1155/2014/956278