Maceration and ultrasound‐assisted methods used for extraction of phenolic compounds and antioxidant activity from Ferulago angulata

• Published in: Journal of food processing and preservation 2022-03, Vol.46 (3), p.n/a
• Main Authors: Mousavi, Seyedeh Akram, Nateghi, Laila, Javanmard Dakheli, Majid, Ramezan, Yousef, Piravi‐Vanak, Zahra
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.16356

The present study aimed to extract phenolic compounds from Ferulago angulata (Chavir) through maceration and ultrasound‐assisted extractions (UAE). Both extraction processes were conducted at varying ethanol (Et): water (Wt) ratios of 20:80, 80:20, 50:50, 0:100, and 100:0, with agitation rates of 100 and 250 rpm, 80 and 140 rpm, extraction time of 2 and 4 hr, 5 and 15 min, respectively, for maceration and UAE. The extracts were evaluated for total phenol content (TPC) and DPPH radical scavenging activity. The highest TPC of maceration extracts was in 747.25 mg/100 g obtained for Et 100% (2 hr and 100 rpm) while for UAE was in the range 788.43 mg/100 g for Et 100% (5 min and 80 rpm). The highest antioxidant scavenging activity was 76.57% for maceration extract while it was 86.06% for UAE extract. Extraction method and conditions had significant effect on the amount of effective compounds extracted. Practical applications Extraction method and conditions have a significant effect on the extraction of bioactive compounds from the plants. Ferulago angulata (Chavir) has high levels of phenolic and antioxidant compounds. The amount of phenolic and antioxidant compounds in Chavir extract which was extracted by ultrasound was higher than maceration method. Ethanol was recognized as the best solvent for the extraction of phenolic and antioxidant compounds from Chavir.