Optimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves

dc.creatorAnaya Esparza, Luis Miguel
dc.creatorRamos Aguirre, Dení
dc.creatorZamora-Gasga, Víctor Manuel
dc.creatorYahiab, Elhadi M.
dc.creatorMontalvo González, Efigenia
dc.date2023-03-10T20:26:06Z
dc.date2023-03-10T20:26:06Z
dc.date2018-08
dc.date.accessioned2023-07-21T21:46:32Z
dc.date.available2023-07-21T21:46:32Z
dc.identifierAnaya-Esparza, L.M., Ramos-Aguirre, D., Zamora-Gasga, V.M. et al. Optimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves. Food Sci Biotechnol 27, 1093–1102 (2018). https://doi.org/10.1007/s10068-018-0350-0
dc.identifier2092-6456
dc.identifier1226-7708
dc.identifierhttps://doi.org/10.1007/s10068-018-0350-0
dc.identifierhttp://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1510
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7752977
dc.descriptionArtículo
dc.descriptionAbstract A Box–Behnken design (Extraction-time, pulsecycle, sonication-amplitude) was employed to extract phenolic compounds from Justicia spicigera leaves by ultrasonic-assisted extraction. The muicle leaves extracts were analyzed measuring total phenolic compounds and antioxidant capacity. According to response surface methodology the optimal conditions of ultrasonic-assisted extraction to obtain the highest soluble phenolic content were 2 min (extraction time) for 0.7 s (pulse cycle) at 55% of sonication amplitude. Under these optimal conditions, the total phenolic content was higher when was used ultrasonic-assisted extraction (54.02 mg/g) than stirring (46.46 mg/g) and thermal decoction (47.76 mg/g); however, the antioxidant capacity from J. spicigera extracts did not increase by ultrasonic-assisted extraction. The extracts or aqueous infusions from J. spicigera leaves are used for therapeutic proposes, therefore the ultrasonic-assisted extraction is a useful technology to improve the extraction of phytochemicals from J. spicigera leaves.
dc.languageen
dc.publisherSpringer Singapore
dc.relationFood Science and Biotechnology;Volume 27, issue 4, August 2018
dc.subjectjusticia spicigera
dc.subjectpolyphenols
dc.subjectultrasonicassisted extraction
dc.subjectresponse surface methodology
dc.subjectoptimization
dc.titleOptimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves
dc.typeArticle


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