Optimization of microwave-assisted extraction of phenolic compounds from Inula britannica L. using the Box-Behnken design

Authors

  • Viktoria Ivanova
  • Antoaneta Trendafilova Laboratory "Chemistry of Natural Products", Institute of Organic Chemistry with Centre of Phytochemistry, Sofia

DOI:

https://doi.org/10.20450/mjcce.2022.2483

Keywords:

Inula britannica L., phenolic compounds, microwave-assisted extraction, Box- Behnken design

Abstract

A closed-vessel microwave-assisted extraction (MAE) of phenolic compounds from the aerial parts of Inula britannica L. using single-factor experiments and the Box-Behnken design with four independent variables (liquid-to-solid ratio, ethanol concentration, extraction time, and temperature) was investigated. The ANOVA results showed that the obtained model was significant at a 95 % confidence level. The extraction parameters for the maximal total phenolic content (46.19 mg GAE/g DM) were determined to be 15.13 ml/g liquid-to-solid ratio, 55.95 % EtOH, 73.74 ºC, and 5.73 min. Compared with classical maceration, the proposed MAE of phenolic compounds from I. britannica saves a lot of time and gives a high extraction yield.

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Published

2022-06-21

How to Cite

Ivanova, V., & Trendafilova, A. (2022). Optimization of microwave-assisted extraction of phenolic compounds from Inula britannica L. using the Box-Behnken design. Macedonian Journal of Chemistry and Chemical Engineering, 41(1). https://doi.org/10.20450/mjcce.2022.2483

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Section

Natural Products