Document Type : Research Paper

Authors

• saeid khodadoust ¹
• fereshte bazarnovi ²
• Fatemeh Zeraatpisheh ³

¹ Department of Chemistry,Faculty of sciences, Behbahan Khatam alanbia University of Technology

² Department of Chemistry, Behbahan Khatam Alanbia University of Technology, Behbahan, Iran

³ Faculty of sciences, Behbahan Khatam alanbia University of Technology

Abstract

The antioxidant properties of Echinacea Purpurea (L.) Moench are related to the phenolic and flavonoid compounds of this plant. In this research, the extraction method with the help of ultrasound waves was used to extract phenolic and flavonoid compounds from the aerial part of Echinacea Purpurea (L.). In order to optimize the extraction conditions to achieve a higher yield of total phenolic and flavonoid content, the Central Composite Design (CCD) method was used. The factors examined in this method included the amount of plant powder, volume of solvent, duration and temperature of ultrasonic waves, which were optimized using central composite design and utility function (DF). The method of extraction was done with the help of ultrasonic wave method and using aqueous ethanol solution. In the optimal conditions, the values of the variables were set as the amount of the powdered plant (4 g), the volume of the solvent (30 mL), the duration of the ultrasound waves (25 minutes) and the temperature of the ultrasound waves (40 °C). Measurement of total phenolic and flavonoid content was done using Folin-Ciocalto and aluminum chloride method, respectively, and the content of phenolic and flavonoid compounds was 392 ̸ 61 mg of gallic acid per gram of dry sample and 44 ̸ 307 mg of quercetin per gram of dry sample of plant, respectively, was obtained.

Keywords

• Echinacea Purprea (L.) Moench
• ultrasound waves
• phenol
• flavonoid
• central composite design

Main Subjects

• Cellular and molecular