Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (<i>Moringa oleifera</i> Lam.) Leaves Based on Experimental Designs Methodologies
<i>Moringa oleifera</i> Lam. is known to have significant antioxidant properties. Because of this, the development of an optimal extraction method is crucial to obtain pharmacological products based on the bioactive compounds produced by this tree. Through a Plackett–Burman and a Box–Beh...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/2/369 |
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| author | Curro Polo-Castellano Rosa María Mateos Francisco Visiedo Miguel Palma Gerardo F. Barbero Marta Ferreiro-González |
| author_facet | Curro Polo-Castellano Rosa María Mateos Francisco Visiedo Miguel Palma Gerardo F. Barbero Marta Ferreiro-González |
| author_sort | Curro Polo-Castellano |
| collection | DOAJ |
| description | <i>Moringa oleifera</i> Lam. is known to have significant antioxidant properties. Because of this, the development of an optimal extraction method is crucial to obtain pharmacological products based on the bioactive compounds produced by this tree. Through a Plackett–Burman and a Box–Behnken design, enzymatic extraction conditions (temperature, agitation, solvent pH and composition, sample-to-solvent ratio, enzyme-to-sample ratio and extraction time) have been optimized using normalized areas (UA/g) as response variable and relative mass (mg/g) as quantification variable. Extractions were performed in an incubator, where all the extraction conditions could be digitally controlled. Thus, 58.9 °C, 50 rpm, 4.0 pH, 32.5% EtOH, 0.2 g sample in 15 mL solvent and 106 U/g were established as the optimal extraction conditions for the extraction with a mix of pectinases coming from <i>Aspergillus niger</i>. Under these optimal conditions, two-minute extractions were performed and evaluated through a single factor design. The enzymatic extraction method demonstrated its suitability to produce extracts with good antioxidant power (antioxidant activity 4.664 ± 0.059 mg trolox equivalent/g sample and total phenolic compounds 6.245 ± 0.101 mg gallic acid equivalent/g sample). The method was also confirmed to have good repeatability (1.39%) and intermediate precision (2.37%) levels. |
| first_indexed | 2024-03-11T09:14:20Z |
| format | Article |
| id | doaj.art-be7dee4c6efd4b7782e3ebf7fb2a3989 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T09:14:20Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-be7dee4c6efd4b7782e3ebf7fb2a39892023-11-16T18:47:14ZengMDPI AGAntioxidants2076-39212023-02-0112236910.3390/antiox12020369Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (<i>Moringa oleifera</i> Lam.) Leaves Based on Experimental Designs MethodologiesCurro Polo-Castellano0Rosa María Mateos1Francisco Visiedo2Miguel Palma3Gerardo F. Barbero4Marta Ferreiro-González5Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Wine and Food Research Institute (IVAGRO), University of Cadiz, 11510 Puerto Real, SpainResearch Unit, Biomedical Research and Innovation Institute of Cadiz (INiBICA), Puerta del Mar University Hospital, 11009 Cadiz, SpainResearch Unit, Biomedical Research and Innovation Institute of Cadiz (INiBICA), Puerta del Mar University Hospital, 11009 Cadiz, SpainDepartment of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Wine and Food Research Institute (IVAGRO), University of Cadiz, 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Wine and Food Research Institute (IVAGRO), University of Cadiz, 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), Wine and Food Research Institute (IVAGRO), University of Cadiz, 11510 Puerto Real, Spain<i>Moringa oleifera</i> Lam. is known to have significant antioxidant properties. Because of this, the development of an optimal extraction method is crucial to obtain pharmacological products based on the bioactive compounds produced by this tree. Through a Plackett–Burman and a Box–Behnken design, enzymatic extraction conditions (temperature, agitation, solvent pH and composition, sample-to-solvent ratio, enzyme-to-sample ratio and extraction time) have been optimized using normalized areas (UA/g) as response variable and relative mass (mg/g) as quantification variable. Extractions were performed in an incubator, where all the extraction conditions could be digitally controlled. Thus, 58.9 °C, 50 rpm, 4.0 pH, 32.5% EtOH, 0.2 g sample in 15 mL solvent and 106 U/g were established as the optimal extraction conditions for the extraction with a mix of pectinases coming from <i>Aspergillus niger</i>. Under these optimal conditions, two-minute extractions were performed and evaluated through a single factor design. The enzymatic extraction method demonstrated its suitability to produce extracts with good antioxidant power (antioxidant activity 4.664 ± 0.059 mg trolox equivalent/g sample and total phenolic compounds 6.245 ± 0.101 mg gallic acid equivalent/g sample). The method was also confirmed to have good repeatability (1.39%) and intermediate precision (2.37%) levels.https://www.mdpi.com/2076-3921/12/2/369<i>Moringa oleifera</i> Lam.extraction methodantioxidant powerphenolic compoundsflavonoidsDPPH |
| spellingShingle | Curro Polo-Castellano Rosa María Mateos Francisco Visiedo Miguel Palma Gerardo F. Barbero Marta Ferreiro-González Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (<i>Moringa oleifera</i> Lam.) Leaves Based on Experimental Designs Methodologies Antioxidants <i>Moringa oleifera</i> Lam. extraction method antioxidant power phenolic compounds flavonoids DPPH |
| title | Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (<i>Moringa oleifera</i> Lam.) Leaves Based on Experimental Designs Methodologies |
| title_full | Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (<i>Moringa oleifera</i> Lam.) Leaves Based on Experimental Designs Methodologies |
| title_fullStr | Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (<i>Moringa oleifera</i> Lam.) Leaves Based on Experimental Designs Methodologies |
| title_full_unstemmed | Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (<i>Moringa oleifera</i> Lam.) Leaves Based on Experimental Designs Methodologies |
| title_short | Optimizing an Enzymatic Extraction Method for the Flavonoids in Moringa (<i>Moringa oleifera</i> Lam.) Leaves Based on Experimental Designs Methodologies |
| title_sort | optimizing an enzymatic extraction method for the flavonoids in moringa i moringa oleifera i lam leaves based on experimental designs methodologies |
| topic | <i>Moringa oleifera</i> Lam. extraction method antioxidant power phenolic compounds flavonoids DPPH |
| url | https://www.mdpi.com/2076-3921/12/2/369 |
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