Optimization of Bioactive Extraction Conditions and Radical Scavenging Activity of Cassia fistula Leaves using Response Surface Method
Elsheshetawy, Hemat; Samar M. Mahdy;
Abstract
Composite design of three factors, leaves concentration, time and temperature were studied as an
independent variables factors influencing in the total phenolics and flavonoids extraction from Cassia fistula
leaves. Predicting phenolics and flavonoids extraction yield (y) were assumed by cubic polynomial regression
model for the independent variables. The optimum conditions produced the highest phenolics and flavonoids
yields were 6% leaves concentration at 54°C for 10 min; 6% leaves concentration at 72°C for 7.4 min,
respectively. Multiple regressions of three independent variables and their effect on the radical scavenging
activity of Cassia fistula leaves extracts were also studied. The predicted conditions which lead to the highest
radical scavenging activity (97.55%) were 6 % leaves concentration at 66°C for 10 min.
independent variables factors influencing in the total phenolics and flavonoids extraction from Cassia fistula
leaves. Predicting phenolics and flavonoids extraction yield (y) were assumed by cubic polynomial regression
model for the independent variables. The optimum conditions produced the highest phenolics and flavonoids
yields were 6% leaves concentration at 54°C for 10 min; 6% leaves concentration at 72°C for 7.4 min,
respectively. Multiple regressions of three independent variables and their effect on the radical scavenging
activity of Cassia fistula leaves extracts were also studied. The predicted conditions which lead to the highest
radical scavenging activity (97.55%) were 6 % leaves concentration at 66°C for 10 min.
Other data
Title | Optimization of Bioactive Extraction Conditions and Radical Scavenging Activity of Cassia fistula Leaves using Response Surface Method | Authors | Elsheshetawy, Hemat ; Samar M. Mahdy | Keywords | Cassia fistula leaves, Phenolics, Flavonoids, Antiradical activity | Issue Date | 2016 | Journal | World Journal of Dairy & Food Sciences 11 (1): 52-61 | DOI | 10.5829/idosi.wjdfs.2016.11.1.1155 |
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