Optimization of Spray Drying Conditions of Rourea oligophlebia merr. Leaves Extract Using Response Surface Methodology

Abstract

This study aimed to evaluate the influence of inlet drying temperature (140 - 170 °C), feed flow rate (30 – 40 ml/min), and maltodextrin ratio (20 – 30% w/v) on the total phenolic content (TPC) and total flavonoid content (TFC) of spray-dried Rourea oligophlebia extracts using response surface methodology (RSM). The optimized spray drying conditions were identified as an inlet temperature of 160 °C, a feed flow rate of 34 ml/min, and a maltodextrin concentration of 30% (w/v). Under these conditions, the experimental TPC and TFC values were 84.85±0.06 mg GAE/g and 33.12±0.03 mg CE/g, respectively. The spray-dried powder extract exhibited a DPPH radical scavenging activity of 92.21 ± 0.05% and ABTS radical scavenging activity of 85.16 ± 0.06%.

Keywords

• Rourea oligophlebia
• total phenolic
• total flavonoid
• response surface methodology
• Spray drying.

Rourea oligophlebia merr. Yaprak Ekstresinin Sprey Kurutma Koşullarının Tepki Yüzey Metodolojisi Kullanılarak Optimizasyonu

Abstract

Bu çalışmada, püskürtmeli kurutma yöntemiyle kurutulmuş Rourea oligophlebia özütlerinin toplam fenolik içeriği (TPC) ve toplam flavonoid içeriği (TFC) üzerinde giriş kurutma sıcaklığının (140-170 °C), besleme akış hızının (30-40 ml/dak) ve maltodekstrin oranının (%20-30 a/h) etkisini yanıt yüzey metodolojisi (RSM) kullanılarak değerlendirilmesi amaçlanmıştır. Optimize edilmiş püskürtmeli kurutma koşulları, 160 °C giriş sıcaklığı, 34 ml/dak besleme akış hızı ve %30 (a/h) maltodekstrin konsantrasyonu olarak belirlenmiştir. Bu koşullar altında, deneysel TPC ve TFC değerleri sırasıyla 84,85±0,06 mg GAE/g ve 33,12±0,03 mg CE/g olarak bulunmuştur. Spreyle kurutulmuş toz ekstresinin DPPH radikal temizleme aktivitesi %92,21 ± 0,05 ve ABTS radikal temizleme aktivitesi %85,16 ± 0,06 olarak bulundu.

Keywords

• Rourea oligophlebia
• toplam fenolik
• toplam flavonoid
• tepki yüzey metodolojisi
• püskürtmeli kurutma.

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