Extraction of Ferulic acid from beetroot and tea leaves and its optimization

Q4 Earth and Planetary Sciences
A. Keerthana, P. Mithila, S. Gomathi, Manian Rameshpathy
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引用次数: 0

Abstract

Ferulic acid (FA), a phenolic compound widely distributed in various plant sources, has shown promising antibacterial and anti-inflammatory properties. In this work, we extracted ferulic acid from beetroot and tea leaves by alkaline hydrolysis method, in which the ferulic acid from beetroot is more prominent than ferulic acid from tea leaves. Antimicrobial and anti-inflammatory activity tests were performed to check the activity of ferulic acid. It was observed that beetroot has high antimicrobial activity and anti-inflammatory activity than tea leaves. Additionally, we focused on the optimization of ferulic acid extraction from beetroot using three different methods: one factor at a time, Plackett-Burman design and Response surface methodology. Initially, one factor at a time approach was utilized to evaluate the effects of individual factors such as substrate concentration, pH, temperature, agitation speed and incubation period on ferulic acid yield. Subsequently, Plackett-Burman design was employed to screen the significant factors influencing ferulic acid extraction and it was found that substrate concentration, agitation speed and temperature efficiency influence the yield of ferulic acid. Finally, Response surface methodology (RSM) was employed to further optimize the extraction process and determine the optimal conditions for maximum ferulic acid yield. The results obtained from the optimization studies indicated that 2g substrate concentration, 100 agitation speed and 30 ◦C to 37 ◦C temperature significantly influenced the yield of ferulic acid from beetroot. The RSM analysis provided an optimized set of extraction parameters that maximized the ferulic acid yield.
甜菜根和茶叶中阿魏酸的提取及工艺优化
阿魏酸(FA)是一种广泛存在于各种植物中的酚类化合物,具有良好的抗菌和抗炎作用。本研究采用碱水解法从甜菜根和茶叶中提取阿魏酸,其中甜菜根中的阿魏酸比茶叶中的阿魏酸更突出。采用抗微生物和抗炎活性试验来检测阿魏酸的活性。甜菜根具有比茶叶更高的抗菌活性和抗炎活性。此外,我们重点研究了三种不同的方法:单因素法、Plackett-Burman设计法和响应面法对甜菜根阿魏酸提取的优化。最初,采用一次一个因素的方法来评估单个因素如底物浓度、pH、温度、搅拌速度和孵育时间对阿魏酸产率的影响。随后,采用Plackett-Burman设计筛选影响阿魏酸提取的显著因素,发现底物浓度、搅拌速度和温度效率影响阿魏酸的得率。最后,采用响应面法(RSM)进一步优化提取工艺,确定阿魏酸得率最高的最佳工艺条件。优化研究结果表明,2g底物浓度、100搅拌速度和30℃~ 37℃温度对甜菜根阿魏酸得率有显著影响。RSM分析提供了一套优化的提取参数,使阿魏酸得率最大化。
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来源期刊
CiteScore
0.50
自引率
0.00%
发文量
195
审稿时长
4-8 weeks
期刊介绍: Information not localized
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