Optimization of ultrasound‐assisted extraction of antioxidant compounds from Rumex hastatus with response surface methodology

Abstract

Rumex hastatus is known for its nutritional and pharmacological properties. The present research explored ultrasound‐assisted extraction (UAE) for antioxidants from it. Response surface methodology (RSM) was used with the Box–Behnken design. Hydro‐ethanolic solvent ratio, amplitude, and temperature were the independent factors while % extraction yield, total phenolic content (TPC), total flavonoid content (TFC), antioxidant potential, and metal chelating activity (MCA) were the responses. The highest extraction yield was 11.58% that was obtained at 20% hydro‐EtOH, 50℃ temperature, and 50 m amplitude. The optimum conditions for the highest TPC were 80% hydro‐EtOH, 60℃ temperature, and 75 m amplitude, for the highest TFC were 80% hydro‐EtOH, 50℃ temperature, and 50 m amplitude. For MCA, the optimum conditions were 20% hydro‐EtOH solvent, 50℃ temperature, and 100 m amplitude, respectively. UAE proved to be an efficient green technique for the extraction of bioactive and antioxidant substances from R. hastatus. Practical applications The findings of this study are important for experts and industries related to vegetables and their antioxidant substances. The optimization work will be useful for the development of an efficient method for extraction of bioactive natural products from this plant for large‐scale production.

Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)

“…The DPPH (2,2-diphenyl-1-picrylhydrazyl) assay was used to determine the free radical scavenging or antioxidant activity of extracts according to a published procedure [9] . The extract had a concentration of 1 mg/mL in 50 % ethanol.…”

“…Pretreatments such as ultrasound, which retain or reduce the quality loss of foods to a minimum, are applied before drying since the drying process might generate negative consequences for the final product's quality characteristics [7] . Ultrasound is one of the non-thermal technologies that has been increasingly popular in recent years in the food industry and minimizes internal resistance by opening microscopic pores in the food during drying [8] , [9] . It is well recognized that the efficiency of ultrasonic extraction is directly influenced by acoustic cavitation, mechanical function, and thermal function, with cavitation being the most crucial element [10] .…”

Effect of ultrasound assisted cleaning on pesticide removal and quality characteristics of Vitis vinifera leaves

“…According to a documented method, the DPPH (2,2-diphenyl-1-picrylhydrazyl) analysis was employed to assess the antioxidant activity of samples [32] . In 50 % ethanol, the extract concentration was 1 mg/mL.…”

Modelling and optimization of polyphenol and antioxidant extraction from Rumex hastatus by green glycerol-water solvent according to response surface methodology

“…In this connection, the choice of solvent and technique plays an important role. The solvents used for extraction of phytochemicals from R. hastatus in previous studies include methanol ( Gul et al., 2021 ; Kamal et al., 2015 ), chloroform ( Ahmad et al., 2016 ), hydro-ethanol ( Jiskani et al., 2021 ), ethyl acetate and butanol ( Nisa et al., 2013 ; Sahreen et al., 2014b ).…”