Naslov
Optimisation of basil extraction process considering its antioxidant properties

Autori
Vidović, Senka ; Lepojević, Žika ; Jokić, Stela ; Đokić, Danijela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
11th European Nutrition Conference (FENS) / - , 2011

Skup
11th European Nutrition Conference (FENS)

Mjesto i datum
Madrid, Španjolska, 26.10.2011. - 29.10.2011

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Ocimum Basilicum; Optimisation; Extraction; Antioxidants

Sažetak
Ocimum basilicum, or Sweet Basil, is a widely use culinary and medicinal herb with many properties and applications. It is used not only for the cooking, but also in commercial fragrances and flavourings. It is also widely distributed in different folk medicines, for a treatment of insomnia, cough, asthma, or for its sedative, antimicrobial and antifungal properties. In terms of preventing oxidative stress that may cause several degenerative diseases, or in terms of use as important preservatives in food industry, antioxidant properties of Basil extracts are of a great importance. To obtain the Basil extracts with desired and highest possible outputs of targeted compounds, total phenols and total flavonoides, objectives of this research was to explore the best possible inputs (extraction process parameters), extraction solvent and extraction temperature, that in this purpose could be used To find the levels of input variables that optimize a particular response (total phenols, flavonoide content and antioxidant activity) response surface methodology has been applied. Using this methodology the functional relationship between variables of extraction parameters was also investigated. Optimal process values of temperature and extraction solvent for obtaining the maximum content of total flavonoids in Basil extract were calculated as a temperature of 63.07ºC, and ethanol mixture of 60.35%. Same parameters for obtaining the highest content of total phenols were temperature of 52.79ºC and 82.414% ethanol mixture. Optimal values for temperature and ethanol solution for preparation of extract with highest antioxidant activity were determined as a temperature of 75.33ºC and ethanol mixture of 73.66%. It can be concluded that in the Basil extract the highest value of all three responce can not be otained at the same process conditions. Because of this analysis of process parameters levels necessery for preparation of extract with high posible all three responce is needed. By analysis of all three responce we can obtaine theirs intersection in the „second circle“. In this intersection high content of total phenols (from 17 to 18 g GAE/100g), total flavonoide (from 4.5 to 5.0 g KE/100g) and high antioxidant activity (IC50 from 0.0039 to 0.0043 mg/ml) of extract can be obtained. These values are not so significantly different from calculated optimal, „the first circle“, but input process parametars could be much lower, what could contribute to total efficiency and feasibility of the Basil extract industrial production. Measured fit of the model to the data (R2) for all responses were higher than 0.93 what contribute to validity of used methodology.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA