Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities
Hammada scoparia is a plant of the Chenopodiaceae family. It represents a potential source of polyphenols and is used in traditional medicine in many countries. This research was carried out to evaluate the influence of ultrasound-assisted extraction parameters (ethanol concentration (30-70%), tempe...
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2024-01-01
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| Series: | Croatian Journal of Food Science and Technology |
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| Online Access: | https://hrcak.srce.hr/file/471947 |
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| author | Meriam Salemi Hassiba Metrouh-Amir Nadir Amir Hamza Moussa |
| author_facet | Meriam Salemi Hassiba Metrouh-Amir Nadir Amir Hamza Moussa |
| author_sort | Meriam Salemi |
| collection | DOAJ |
| description | Hammada scoparia is a plant of the Chenopodiaceae family. It represents a potential source of polyphenols and is used in traditional medicine in many countries. This research was carried out to evaluate the influence of ultrasound-assisted extraction parameters (ethanol concentration (30-70%), temperature (20-60 °C), time (10-30 min), and solvent-to-solid ratio (30-60 v/w) on total phenolic compound and total flavonoid contents, as well as the antioxidant capacity (DPPH assay) of H. scoparia, using the response surface methodology (RSM) approach and a Box-Behnken design (BBD). The obtained optimal extract of H. scoparia was used to evaluate ferric and molybdate reducing powers and ABTS scavenging activity as well as the antibacterial activity. Based on the BBD results, the extraction conditions, which gave the highest contents of phenolic compounds and flavonoids and the greatest DPPH activity, are: an extraction time of 30 minutes, a temperature of 20 °C, an ethanol concentration of 46.95%, and a liquid-to-solid ratio of 60 mL/g. The results of the determination of antioxidant activity revealed that H. scoparia extract inhibited free radicals DPPH˙ and ABTS˙, and reduced ferric and molybdate through different mechanisms. Concerning the antibacterial activity, the results obtained showed that H. scoparia extract was found to be active against all tested bacterial strains, with the exception of Escherichia coli ATCC 25922. H. scoparia optimal extract could be a promising source for the pharmaceutical industry and food applications. |
| format | Article |
| id | doaj-art-90a39d42c9024dd583faac6b07cc4b07 |
| institution | Kabale University |
| issn | 1847-3466 1848-9923 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj-art-90a39d42c9024dd583faac6b07cc4b072025-01-10T13:24:13ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232024-01-0116221823510.17508/CJFST.2024.16.2.04Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activitiesMeriam Salemi0Hassiba Metrouh-Amir1Nadir Amir2Hamza Moussa3Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biotechnologies Végétales et Ethnobotanique, 06000 Bejaia, AlgeriaUniversité de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biochimie Appliquée, 06000 Bejaia, AlgeriaUniversité de Bejaia, Laboratoire de maitrise des énergies renouvelables, équipe biomasse et environnement, faculté de technologie, 06000 Bejaia, Algeria; Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Département de Microbiologie, 06000 Bejaia, AlgeriaUniversité de Bouira, Faculté des Sciences de la Nature et de la vie et sciences de la terre, Département de Biologie, 10000 Bouira, AlgeriaHammada scoparia is a plant of the Chenopodiaceae family. It represents a potential source of polyphenols and is used in traditional medicine in many countries. This research was carried out to evaluate the influence of ultrasound-assisted extraction parameters (ethanol concentration (30-70%), temperature (20-60 °C), time (10-30 min), and solvent-to-solid ratio (30-60 v/w) on total phenolic compound and total flavonoid contents, as well as the antioxidant capacity (DPPH assay) of H. scoparia, using the response surface methodology (RSM) approach and a Box-Behnken design (BBD). The obtained optimal extract of H. scoparia was used to evaluate ferric and molybdate reducing powers and ABTS scavenging activity as well as the antibacterial activity. Based on the BBD results, the extraction conditions, which gave the highest contents of phenolic compounds and flavonoids and the greatest DPPH activity, are: an extraction time of 30 minutes, a temperature of 20 °C, an ethanol concentration of 46.95%, and a liquid-to-solid ratio of 60 mL/g. The results of the determination of antioxidant activity revealed that H. scoparia extract inhibited free radicals DPPH˙ and ABTS˙, and reduced ferric and molybdate through different mechanisms. Concerning the antibacterial activity, the results obtained showed that H. scoparia extract was found to be active against all tested bacterial strains, with the exception of Escherichia coli ATCC 25922. H. scoparia optimal extract could be a promising source for the pharmaceutical industry and food applications.https://hrcak.srce.hr/file/471947Hammada scopariaultrasound assisted extractionphenolic compoundsantioxidant activityantibacterial activityresponse surface methodology |
| spellingShingle | Meriam Salemi Hassiba Metrouh-Amir Nadir Amir Hamza Moussa Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities Croatian Journal of Food Science and Technology Hammada scoparia ultrasound assisted extraction phenolic compounds antioxidant activity antibacterial activity response surface methodology |
| title | Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities |
| title_full | Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities |
| title_fullStr | Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities |
| title_full_unstemmed | Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities |
| title_short | Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities |
| title_sort | study of the effect of ultrasonic assisted extraction based on the box behnken design on the phenolic compound content of hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities |
| topic | Hammada scoparia ultrasound assisted extraction phenolic compounds antioxidant activity antibacterial activity response surface methodology |
| url | https://hrcak.srce.hr/file/471947 |
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