Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads
The accurate quantification of phenolic compounds (PCs) in foods has become mandatory for a reliable estimation of PCs dietary intake. However, the extraction step of these molecules from the food matrix is a challenging and complex task. To manage the current lack of an official or generally accept...
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| Format: | Article |
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MDPI AG
2023-06-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/7/1360 |
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| author | Valentina Melini Francesca Melini Francisco Javier Comendador |
| author_facet | Valentina Melini Francesca Melini Francisco Javier Comendador |
| author_sort | Valentina Melini |
| collection | DOAJ |
| description | The accurate quantification of phenolic compounds (PCs) in foods has become mandatory for a reliable estimation of PCs dietary intake. However, the extraction step of these molecules from the food matrix is a challenging and complex task. To manage the current lack of an official or generally accepted procedure for the recovery of phenolics, the application of statistical and mathematical tools, such as the response surface methodology (RSM), that allow the optimization of extraction parameters and the acquisition of the best output, has become the analytical approach of choice. The aim of this study was to apply an RSM-optimized ultrasound-assisted procedure to extract phenolic compounds from artichoke (<i>Cynara cardunculus</i> L. var. <i>scolymus</i> (L.) Hegi, cultivar “Campagnano”) heads. The effect of extraction time, temperature, and solvent-to-sample ratio on the profile and content of phenolic acids and flavonoids was investigated. The total phenolic content was 488.13 ± 0.56 mg GAE 100 g<sup>−1</sup> dry matter (dm) and total flavonoid content was 375.03 ± 1.49 mg CAT<sub>eq</sub> 100 g<sup>−1</sup> dm when the optimum extraction conditions were set. The HPLC analysis showed that caffeoylquinic acid derivatives (i.e., cynarin and 1,5-<i>O</i>-dicaffeoylquinic acid) were the main compounds in globe artichokes. Caffeic and <i>p</i>-coumaric acids were also identified. In regard to flavonoids, only the flavone luteolin-7-<i>O</i>-glucoside was identified. |
| first_indexed | 2024-03-11T01:21:30Z |
| format | Article |
| id | doaj.art-5759cc07b2504be78f9de0c102f2c4e2 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T01:21:30Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-5759cc07b2504be78f9de0c102f2c4e22023-11-18T18:04:47ZengMDPI AGAntioxidants2076-39212023-06-01127136010.3390/antiox12071360Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke HeadsValentina Melini0Francesca Melini1Francisco Javier Comendador2CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, ItalyCREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, ItalyCREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, ItalyThe accurate quantification of phenolic compounds (PCs) in foods has become mandatory for a reliable estimation of PCs dietary intake. However, the extraction step of these molecules from the food matrix is a challenging and complex task. To manage the current lack of an official or generally accepted procedure for the recovery of phenolics, the application of statistical and mathematical tools, such as the response surface methodology (RSM), that allow the optimization of extraction parameters and the acquisition of the best output, has become the analytical approach of choice. The aim of this study was to apply an RSM-optimized ultrasound-assisted procedure to extract phenolic compounds from artichoke (<i>Cynara cardunculus</i> L. var. <i>scolymus</i> (L.) Hegi, cultivar “Campagnano”) heads. The effect of extraction time, temperature, and solvent-to-sample ratio on the profile and content of phenolic acids and flavonoids was investigated. The total phenolic content was 488.13 ± 0.56 mg GAE 100 g<sup>−1</sup> dry matter (dm) and total flavonoid content was 375.03 ± 1.49 mg CAT<sub>eq</sub> 100 g<sup>−1</sup> dm when the optimum extraction conditions were set. The HPLC analysis showed that caffeoylquinic acid derivatives (i.e., cynarin and 1,5-<i>O</i>-dicaffeoylquinic acid) were the main compounds in globe artichokes. Caffeic and <i>p</i>-coumaric acids were also identified. In regard to flavonoids, only the flavone luteolin-7-<i>O</i>-glucoside was identified.https://www.mdpi.com/2076-3921/12/7/1360response surface methodologyultrasound-assisted extractionphenolic compoundsflavonoidsartichokesHPLC |
| spellingShingle | Valentina Melini Francesca Melini Francisco Javier Comendador Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads Antioxidants response surface methodology ultrasound-assisted extraction phenolic compounds flavonoids artichokes HPLC |
| title | Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads |
| title_full | Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads |
| title_fullStr | Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads |
| title_full_unstemmed | Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads |
| title_short | Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads |
| title_sort | response surface methodology as an experimental strategy for ultrasound assisted extraction of phenolic compounds from artichoke heads |
| topic | response surface methodology ultrasound-assisted extraction phenolic compounds flavonoids artichokes HPLC |
| url | https://www.mdpi.com/2076-3921/12/7/1360 |
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