title: Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology.
abstract: Central composite design of response surface methodology (RSM) was employed to optimize the extraction time (X 1 : 99.5-290.5 min) and temperature (X 2 : 30.1-54.9 °C) of Schizophyllum commune aqueous extract with high antioxidant activities and total phenolic content (TPC). Results indicated that the data were adequately fitted into four second-order polynomial models. The extraction time and temperature were found to have significant linear, quadratic and interaction effects on antioxidant activities and TPC. The optimal extraction time and temperature were: 290.5 min and 35.7 °C (DPPH(•) scavenging ability); 180.7 min and 41.7 °C (ABTS(•+) inhibition ability); 185.2 min and 42.4 °C (ferric reducing antioxidant power, FRAP); 290.5 min and 40.3 °C (TPC). These optimum conditions yielded 85.10%; 94.31%; 0.74 mM Fe(2+) equivalent/100 g; 635.76 mg gallic acid equivalent/100 g, respectively. The yields of antioxidant activities and TPC obtained experimentally were close to its predicted values. The establishment of such model provides a good experimental basis employing RSM for optimizing the extraction time and temperature on antioxidants from S. commune aqueous extract.
authors.affiliation: Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia ; School of Food Science & Nutrition, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia.
authors.forename: Hip Seng
authors.initials: HS
authors.lastname: Yim
authors.affiliation: School of Food Science & Nutrition, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia.
authors.forename: Fook Yee
authors.initials: FY
authors.lastname: Chye
authors.affiliation: Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia.
authors.forename: Vigneswara
authors.initials: V
authors.lastname: Rao
authors.affiliation: Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia.
authors.forename: Jia Yin
authors.initials: JY
authors.lastname: Low
authors.affiliation: School of Food Science & Nutrition, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia.
authors.forename: Patricia
authors.initials: P
authors.lastname: Matanjun
authors.affiliation: School of Science & Technology, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia.
authors.forename: Siew Eng
authors.initials: SE
authors.lastname: How
authors.affiliation: Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia.
authors.forename: Chun Wai
authors.initials: CW
authors.lastname: Ho
keywords: Antioxidant activity; Extraction time; Response surface methodology; Schizophyllum commune; Temperature; Total phenolic content