title: Optimization of ultrasonic-assisted extraction of antioxidant compounds from Guava (Psidium guajava L.) leaves using response surface methodology.
abstract: OBJECTIVE
  To optimization of extraction of antioxidant compounds from guava (Psidium guajava L.) leaves and showed that the guava leaves are the potential source of antioxidant compounds.
  
  
  METHODS
  The bioactive polysaccharide compounds of guava leaves (P. guajava L.) were obtained using ultrasonic-assisted extraction. Extraction was carried out according to Box-Behnken central composite design, and independent variables were temperature (20-60°C), time (20-40 min) and power (200-350 W). The extraction process was optimized by using response surface methodology for the highest crude extraction yield of bioactive polysaccharide compounds.
  
  
  RESULTS
  The optimal conditions were identified as 55°C, 30 min, and 240 W. 1,1-diphenyl-2-picryl-hydrazyl and hydroxyl free radical scavenging were conducted.
  
  
  CONCLUSIONS
  The results of quantification showed that the guava leaves are the potential source of antioxidant compounds.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China ; Department of Pharmaceutical Engineering, College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510640, PR China ; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
authors.forename: Fansheng
authors.initials: F
authors.lastname: Kong
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China ; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
authors.forename: Shujuan
authors.initials: S
authors.lastname: Yu
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
authors.forename: Zeng
authors.initials: Z
authors.lastname: Feng
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
authors.forename: Xinlan
authors.initials: X
authors.lastname: Wu
keywords: Antioxidant; guava (Psidium guajava L.) leaves; polysaccharide; ultrasonic-assisted extraction