title: Optimization of ultrasound-assisted extraction of bioactive compounds from wild garlic (Allium ursinum L.).
abstract: Ultrasound-assisted extraction was used for extraction of bioactive compounds and for production of Allium ursinum liquid extract. The experiments were carried out according to tree level, four variables, face-centered cubic experimental design (FDC) combined with response surface methodology (RSM). Temperature (from 40 to 80 °C), ethanol concentration (from 30% to 70%), extraction time (from 40 to 80 min) and ultrasonic power (from 19.2 to 38.4 W/L) were investigated as independent variables in order to obtain the optimal conditions for extraction and to maximize the yield of total phenols (TP), flavonoids (TF) and antioxidant activity of obtained extracts. Experimental results were fitted to the second order polynomial model where multiple regression and analysis of variance were used to determine the fitness of the model and optimal condition for investigated responses. The predicted values of the TP (1.60 g GAE/100 g DW), TF (0.35 g CE/100 g DW), antioxidant activity, IC50 (0.71 mg/ml) and EY (38.1%) were determined at the optimal conditions for ultrasound assisted extraction: 80 °C temperature, 70% ethanol, 79.8 min and 20.06 W/L ultrasonic power. The predicted results matched well with the experimental results obtained using optimal extraction conditions which validated the RSM model with a good correlation.
authors.affiliation: Institute for Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21 0000 Novi Sad, Serbia; Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21 0000 Novi Sad, Serbia.
authors.forename: Alena
authors.initials: A
authors.lastname: Tomšik
authors.affiliation: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21 0000 Novi Sad, Serbia.
authors.forename: Branimir
authors.initials: B
authors.lastname: Pavlić
authors.affiliation: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21 0000 Novi Sad, Serbia.
authors.forename: Jelena
authors.initials: J
authors.lastname: Vladić
authors.affiliation: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21 0000 Novi Sad, Serbia; Fructus d.o.o., BačkaPalanka, Serbia.
authors.forename: Milica
authors.initials: M
authors.lastname: Ramić
authors.affiliation: Department of Genetics and Plant Breeding, Slovak University of Agriculture in Nitra, Slovakia.
authors.forename: Ján
authors.initials: J
authors.lastname: Brindza
authors.affiliation: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21 0000 Novi Sad, Serbia. Electronic address: senka.curcin@yahoo.com.
authors.forename: Senka
authors.initials: S
authors.lastname: Vidović
mesh_terms: D000975:Antioxidants / Q000302:isolation & purification* / Q000494:pharmacology; D005591:Chemical Fractionation / Q000379:methods*; D005419:Flavonoids / Q000302:isolation & purification / Q000494:pharmacology; D005737:Garlic / Q000737:chemistry*; D010636:Phenols / Q000302:isolation & purification / Q000494:pharmacology; D012997:Solvents / Q000737:chemistry; D013696:Temperature; D000069453:Ultrasonic Waves
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D012997:Solvents
keywords: Allium ursinum; Antioxidant activity; Response surface methodology; Total flavonoids; Total phenols; Ultrasound-assisted extraction