Optimization of the UAE/β-CD extraction parametres of bioactives from Moringa Oleifera leaves by Box-Behnken design

MARAULO, GASTÓN EZEQUIEL; DOS SANTOS FERREIRA, CRISTINA ISABEL; LIONELLO, MELINA ELIZABETH; MAZZOBRE, MARÍA FLORENCIA

Bucaresti

Conferencia; ISEKI e-Conference on Food Quality and Texture in Sustainable Production and Healthy Consumption; 2020

University of Agronomic Science and Veterinary Medicine of Bucharest and ISEKI-Food Association

Different methodologies have been developed to efficiently and sustainably obtain bioactive compounds from natural sources, in accord with current trends towards more healthy and natural foods. Two of the main challenges in the development of extraction methods are the optimization of the experimental conditions of the process and the subsequent stabilization of the extracted bioactive compounds. Moringa oleifera leaves are interesting sources of bioactive compounds, containing different compounds with various health benefits. In this work, surface response methodology (RSM) was used to study the influence of the different ultrasound assisted extraction (UAE) variables of moringa bioactives. Cyclodextrins could enhance the extraction of these compounds, being able to interact non-covalently with polar and non-polar molecules in aqueous solutions. The combined use of aqueous β-cyclodextrin (β-CD) solutions with UAE is considered a green extraction technique. RSM was applied using a Box-Behnken design to study the effect on antioxidant and polyphenol extraction of three independent variables: β-CD concentration (0 - 15 mM), sonication time (0-20 min), and stirring time (1-24 h) at room temperature. The analyzed response variables were total polyphenol content determined by the Folin-Ciocalteu method (TPC), antiradical activity (DPPH and ABTS assays), and the ferric reducing/antioxidant power (FRAP). Optimal yields were obtained with 14 mM β-CD concentration, 10 min of sonication, and 15 h of stirring at room temperature. β-CD concentration was the independent variable that had a greater positive effect on the response variables since an increase in β-CD concentration enhanced the TCP and antioxidant activity of the extracts. Sonication time up to 10 min had also a positive effect, but at longer times a negative effect was observed. Stirring time improved antioxidant extraction but did not affect the TPC markedly. The optimized extraction method is useful to replace conventional time-consuming high-temperature methods, based on organic solvents. The obtained extracts, with high bioactive compounds content, are potential ingredients in functional food development.