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Food Science and Biotechnology

, Volume 27, Issue 4, pp 1093–1102 | Cite as

Optimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves

  • Luis Miguel Anaya-Esparza
  • Dení Ramos-Aguirre
  • Víctor Manuel Zamora-Gasga
  • Elhadi Yahia
  • Efigenia Montalvo-González
Article
  • 92 Downloads

Abstract

A Box–Behnken design (Extraction-time, pulse-cycle, sonication-amplitude) was employed to extract phenolic compounds from Justicia spicigera leaves by ultrasonic-assisted extraction. The muicle leaves extracts were analyzed measuring total phenolic compounds and antioxidant capacity. According to response surface methodology the optimal conditions of ultrasonic-assisted extraction to obtain the highest soluble phenolic content were 2 min (extraction time) for 0.7 s (pulse cycle) at 55% of sonication amplitude. Under these optimal conditions, the total phenolic content was higher when was used ultrasonic-assisted extraction (54.02 mg/g) than stirring (46.46 mg/g) and thermal decoction (47.76 mg/g); however, the antioxidant capacity from J. spicigera extracts did not increase by ultrasonic-assisted extraction. The extracts or aqueous infusions from J. spicigera leaves are used for therapeutic proposes, therefore the ultrasonic-assisted extraction is a useful technology to improve the extraction of phytochemicals from J. spicigera leaves.

Keywords

Justicia spicigera Polyphenols Ultrasonic-assisted extraction Response surface methodology Optimization 

Notes

Acknowledgements

This research was financially supported by Tecnólogico Nacional de Mexico (Grant No. 5611.15-P).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Laboratorio de Microbiología de AlimentosUniversidad de GuadalajaraTepatitlán de MorelosMexico
  2. 2.Laboratorio Integral de Investigación en AlimentosInstituto Tecnológico de TepicTepicMexico
  3. 3.Facultad de Ciencias NaturalesUniversidad Autonoma de QueretaroJuriquillaMexico

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