Exploiting Response Surface Methodology (RSM) as a Novel Approach for the Optimization of Phenolics and Antioxidant Activity of Date Palm Fruit

Simple item page
dc.citation.epage582
dc.citation.issue4
dc.citation.spage572
dc.contributor.affiliationUniversite Amar Telidji
dc.contributor.affiliationUniversity of Aveiro
dc.contributor.authorHachani, Soumaya
dc.contributor.authorBoukhalkhal, Sarah
dc.contributor.authorAhmed, Ziyad Ben
dc.contributor.authorHarrat, Mohamed
dc.contributor.authorArtur M. S. Silva
dc.contributor.authorYousfi, Mohamed
dc.coverage.placenameЛьвів
dc.coverage.placenameLviv
dc.date.accessioned2023-12-13T10:02:54Z
dc.date.available2023-12-13T10:02:54Z
dc.date.created2010-03-16
dc.date.issued2010-03-16
dc.description.abstractЗа допомогою факторного плану Бокса-Бенкена досліджено вплив трьох незалежних змінних – часу, температури та співвідношення розчинник-тверда речовина на очисну активність фенолів, флавоноїдів і 2,2-дифеніл-1-пірилгідразилу (DPPH) та зниження антиоксидантної активності йону міді (CUPRAC) метанольних екстрактів фінікових плодів. Аналіз поверхні відгуку показав, що оптимальні параметри ультразвукової екстракції, які максимізували відповіді, становили 30 хв, 298 K і 74,4 мл/г. За допомогою методу ультра-високоефективної рідинної хроматографії і тандемної мас-спектрометрії (UHPLC-DAD-MS/MS) за оптимальних умов визначено орієнтовні характеристики 11 фенольних сполук. Експериментально доведено, що кількість і антиоксидантна активність фенольних сполук відповідають прогнозованим значенням, що вказує на придатність моделі та успіх методології поверхні відгуку для оптимізації умов ультразвукової екстракції.
dc.description.abstractThe Box-Behnken design was used to investigate the effect of three independent variables – time, temperature and solvent-to-solid ratio on the responses of total phenolics, total flavonoids, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and cupric ion reducing antioxidant capacity (CUPRAC) of date fruit methanolic extracts. Response surface analysis showed that the optimal ultrasound extraction parameters that maximized the responses were 30 min, 298 K and 74.4 ml/g. Under optimum conditions, UHPLC-DAD-MS/MS was used to tentatively characterize 11 phenolic compounds. The experimental values for the quantification of phenolic compounds and antioxidant activity are in accordance with the predicted values, indicating the suitability of the model and the success of response surface methodology in optimizing the ultrasound extraction conditions.
dc.format.extent572-582
dc.format.pages11
dc.identifier.citationExploiting Response Surface Methodology (RSM) as a Novel Approach for the Optimization of Phenolics and Antioxidant Activity of Date Palm Fruit / Soumaya Hachani, Sarah Boukhalkhal, Ziyad Ben Ahmed, Mohamed Harrat, Artur M. S. Silva, Mohamed Yousfi // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2020. — Vol 14. — No 4. — P. 572–582.
dc.identifier.citationenExploiting Response Surface Methodology (RSM) as a Novel Approach for the Optimization of Phenolics and Antioxidant Activity of Date Palm Fruit / Soumaya Hachani, Sarah Boukhalkhal, Ziyad Ben Ahmed, Mohamed Harrat, Artur M. S. Silva, Mohamed Yousfi // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2020. — Vol 14. — No 4. — P. 572–582.
dc.identifier.doidoi.org/10.23939/chcht14.04.572
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/60568
dc.language.isoen
dc.publisherВидавництво Львівської політехніки
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 4 (14), 2020
dc.relation.references[1] Chao C., Krueger R.: HortSci., 2007, 42, 1077. https://doi.org/10.21273/HORTSCI.42.5.1077
dc.relation.references[2] Al-Alawi R., Al-Mashiqri J., Al-Nadabi J. et al.: Front. Plant Sci., 2017, 8, 1. https://doi.org/10.3389/fpls.2017.00845
dc.relation.references[3] http://www.fao.org/faostat/en/#data
dc.relation.references[4] Moussouni S., Pintaud J., Vigouroux Y., Bouguedoura N.: PLoS One, 2017, 12. https://doi.org/10.1371/journal.pone.0175232
dc.relation.references[5] Hachani S., Hamia C., Boukhalkhal S. et al.: NFS J., 2018, 13, 10. https://doi.org/10.1016/j.nfs.2018.10.001
dc.relation.references[6] Djouab A., Benamara S., Gougam H. et al.: Emirates J. Food Agric., 2016, 28, 601. https://doi.org/10.9755/ejfa.2015-12-1056
dc.relation.references[7] Mansouri A., Embarek G., Kokkalou E., Kefalas P.: Food Chem., 2005, 89, 411. https://doi.org/10.1016/j.foodchem.2004.02.051
dc.relation.references[8] Zineb G., Boukouada M., Djeridane A. et al.: Med. J. Nutrition Metab., 2012, 5, 119. https://doi.org/10.1007/s12349-011-0082-7
dc.relation.references[9] Messaoudi R., Abbeddou S., Mansouri A. et al.: Int. J. Food Prop., 2013, 16, 1037. https://doi.org/10.1080/10942912.2011.576355
dc.relation.references[10] Benkerrou F., Bachir bey M., Amrane M., Louaileche H.: J. Food Meas. Charact., 2018, 12, 1910. https://doi.org/10.1007/s11694-018-9805-5
dc.relation.references[11] Bamba B., Shi J., Tranchant C. et al.: Molecules, 2018, 23, 1685. https://doi.org/10.3390/molecules23071685
dc.relation.references[12] Pingret D., Fabiano-Tixier A., Chemat F.: Food Control, 2013, 31, 593. https://doi.org/10.1016/j.foodcont.2012.11.039
dc.relation.references[13] Alberti A., Zielinski A., Zardo D. et al.: Food Chem., 2014, 149, 151. https://doi.org/10.1016/j.foodchem.2013.10.086
dc.relation.references[14] Bezerra M., Santelli R., Oliveira E. et al.: Talanta, 2008, 76, 965. https://doi.org/10.1016/j.talanta.2008.05.019
dc.relation.references[15] Singleton V., Rossi J.: Am. J. Enol. Viticult., 1965, 16, 144.
dc.relation.references[16] Lamaison J., Carnat A.: Pharm. Acta Helv., 1990, 65, 315.
dc.relation.references[17] Brand-Williams W., Cuvelier M., Berset C.: LWT-Food Sci. Technol., 1995, 28, 25. https://doi.org/10.1016/S0023-6438(95)80008-5
dc.relation.references[18] Apak R., Özyürek M., Güçlü K. et al.:Chapter 24 – The CUPRAC Methods of Antioxidant Measurement for Beverages [in:] Preedy V. (Ed.), Processing and Impact on Antioxidants in Beverages. Academic Press 2014, 235-244. https://doi.org/10.1016/B978-0-12-404738-9.00024-6
dc.relation.references[19] Nandi P., Parsad R., Gupta V.: Open J. Stat., 2015, 5, 430. https://doi.org/10.4236/ojs.2015.55045
dc.relation.references[20] Mokrani A., Madani K.: Separ. Purif. Technol., 2016, 162, 68. https://doi.org/10.1016/j.seppur.2016.01.043
dc.relation.references[21] Zhao Z.-Y., Zhang Q., Li Y.-F. et al.: Carbohydr. Polym., 2015, 119, 101. https://doi.org/10.1016/j.carbpol.2014.11.052
dc.relation.references[22] Sharma K. et al.: J. Food Drug Anal., 2015, 23, 243. https://doi.org/10.1016/j.jfda.2014.10.005
dc.relation.references[23] Ben Ahmed Z. et al.: Anal. Methods, 2016, 8, 6107. https://doi.org/10.1039/C6AY01739H
dc.relation.references[24] Quanhong L., Caili F.: Food Chem., 2005, 92, 701. https://doi.org/10.1016/j.foodchem.2004.08.042
dc.relation.references[25] Yolmeh M., Habibi Najafi M., Farhoosh R.: Food Chem., 2014, 155, 319. https://doi.org/10.1016/j.foodchem.2014.01.059
dc.relation.references[26] Akalin M., Tekin K., Akyüz M., Karagöz S.: Ind. Crops Prod., 2015, 76, 829. https://doi.org/10.1016/j.indcrop.2015.08.005
dc.relation.references[27] Abbas F. et al.: Ind. Crops Prod., 2013, 44, 634. https://doi.org/10.1016/j.indcrop.2012.09.008
dc.relation.references[28] Cárdenas A., Gomez M., Frontana C.: Procedia Chem., 2014, 12, 62. https://doi.org/10.1016/j.proche.2014.12.042
dc.relation.references[29]Jentzer J., Alignan M., Vaca-Garcia C. et al.: Food Chem., 2015, 166, 561. https://doi.org/10.1016/j.foodchem.2014.06.078
dc.relation.references[30] Said R. et al.: Int. J. Mol. Sci., 2017, 18, 512. https://doi.org/10.3390/ijms18030512
dc.relation.references[31] Ibrahim R. et al.: Rev. Bras. Farmacogn., 2015, 25, 134. https://doi.org/10.1016/j.bjp.2015.02.008
dc.relation.references[32] Farag M., Mohsen M., Heinke R., Wessjohann L.: Food Res. Int., 2014, 64, 218. https://doi.org/10.1016/j.foodres.2014.06.021
dc.relation.references[33] Adetunji A., Duodu K., Taylor J.: Food Chem., 2015, 175, 225. https://doi.org/10.1016/j.foodchem.2014.11.102
dc.relation.referencesen[1] Chao C., Krueger R., HortSci., 2007, 42, 1077. https://doi.org/10.21273/HORTSCI.42.5.1077
dc.relation.referencesen[2] Al-Alawi R., Al-Mashiqri J., Al-Nadabi J. et al., Front. Plant Sci., 2017, 8, 1. https://doi.org/10.3389/fpls.2017.00845
dc.relation.referencesen[3] http://www.fao.org/faostat/en/#data
dc.relation.referencesen[4] Moussouni S., Pintaud J., Vigouroux Y., Bouguedoura N., PLoS One, 2017, 12. https://doi.org/10.1371/journal.pone.0175232
dc.relation.referencesen[5] Hachani S., Hamia C., Boukhalkhal S. et al., NFS J., 2018, 13, 10. https://doi.org/10.1016/j.nfs.2018.10.001
dc.relation.referencesen[6] Djouab A., Benamara S., Gougam H. et al., Emirates J. Food Agric., 2016, 28, 601. https://doi.org/10.9755/ejfa.2015-12-1056
dc.relation.referencesen[7] Mansouri A., Embarek G., Kokkalou E., Kefalas P., Food Chem., 2005, 89, 411. https://doi.org/10.1016/j.foodchem.2004.02.051
dc.relation.referencesen[8] Zineb G., Boukouada M., Djeridane A. et al., Med. J. Nutrition Metab., 2012, 5, 119. https://doi.org/10.1007/s12349-011-0082-7
dc.relation.referencesen[9] Messaoudi R., Abbeddou S., Mansouri A. et al., Int. J. Food Prop., 2013, 16, 1037. https://doi.org/10.1080/10942912.2011.576355
dc.relation.referencesen[10] Benkerrou F., Bachir bey M., Amrane M., Louaileche H., J. Food Meas. Charact., 2018, 12, 1910. https://doi.org/10.1007/s11694-018-9805-5
dc.relation.referencesen[11] Bamba B., Shi J., Tranchant C. et al., Molecules, 2018, 23, 1685. https://doi.org/10.3390/molecules23071685
dc.relation.referencesen[12] Pingret D., Fabiano-Tixier A., Chemat F., Food Control, 2013, 31, 593. https://doi.org/10.1016/j.foodcont.2012.11.039
dc.relation.referencesen[13] Alberti A., Zielinski A., Zardo D. et al., Food Chem., 2014, 149, 151. https://doi.org/10.1016/j.foodchem.2013.10.086
dc.relation.referencesen[14] Bezerra M., Santelli R., Oliveira E. et al., Talanta, 2008, 76, 965. https://doi.org/10.1016/j.talanta.2008.05.019
dc.relation.referencesen[15] Singleton V., Rossi J., Am. J. Enol. Viticult., 1965, 16, 144.
dc.relation.referencesen[16] Lamaison J., Carnat A., Pharm. Acta Helv., 1990, 65, 315.
dc.relation.referencesen[17] Brand-Williams W., Cuvelier M., Berset C., LWT-Food Sci. Technol., 1995, 28, 25. https://doi.org/10.1016/S0023-6438(95)80008-5
dc.relation.referencesen[18] Apak R., Özyürek M., Güçlü K. et al.:Chapter 24 – The CUPRAC Methods of Antioxidant Measurement for Beverages [in:] Preedy V. (Ed.), Processing and Impact on Antioxidants in Beverages. Academic Press 2014, 235-244. https://doi.org/10.1016/B978-0-12-404738-9.00024-6
dc.relation.referencesen[19] Nandi P., Parsad R., Gupta V., Open J. Stat., 2015, 5, 430. https://doi.org/10.4236/ojs.2015.55045
dc.relation.referencesen[20] Mokrani A., Madani K., Separ. Purif. Technol., 2016, 162, 68. https://doi.org/10.1016/j.seppur.2016.01.043
dc.relation.referencesen[21] Zhao Z.-Y., Zhang Q., Li Y.-F. et al., Carbohydr. Polym., 2015, 119, 101. https://doi.org/10.1016/j.carbpol.2014.11.052
dc.relation.referencesen[22] Sharma K. et al., J. Food Drug Anal., 2015, 23, 243. https://doi.org/10.1016/j.jfda.2014.10.005
dc.relation.referencesen[23] Ben Ahmed Z. et al., Anal. Methods, 2016, 8, 6107. https://doi.org/10.1039/P.6AY01739H
dc.relation.referencesen[24] Quanhong L., Caili F., Food Chem., 2005, 92, 701. https://doi.org/10.1016/j.foodchem.2004.08.042
dc.relation.referencesen[25] Yolmeh M., Habibi Najafi M., Farhoosh R., Food Chem., 2014, 155, 319. https://doi.org/10.1016/j.foodchem.2014.01.059
dc.relation.referencesen[26] Akalin M., Tekin K., Akyüz M., Karagöz S., Ind. Crops Prod., 2015, 76, 829. https://doi.org/10.1016/j.indcrop.2015.08.005
dc.relation.referencesen[27] Abbas F. et al., Ind. Crops Prod., 2013, 44, 634. https://doi.org/10.1016/j.indcrop.2012.09.008
dc.relation.referencesen[28] Cárdenas A., Gomez M., Frontana C., Procedia Chem., 2014, 12, 62. https://doi.org/10.1016/j.proche.2014.12.042
dc.relation.referencesen[29]Jentzer J., Alignan M., Vaca-Garcia C. et al., Food Chem., 2015, 166, 561. https://doi.org/10.1016/j.foodchem.2014.06.078
dc.relation.referencesen[30] Said R. et al., Int. J. Mol. Sci., 2017, 18, 512. https://doi.org/10.3390/ijms18030512
dc.relation.referencesen[31] Ibrahim R. et al., Rev. Bras. Farmacogn., 2015, 25, 134. https://doi.org/10.1016/j.bjp.2015.02.008
dc.relation.referencesen[32] Farag M., Mohsen M., Heinke R., Wessjohann L., Food Res. Int., 2014, 64, 218. https://doi.org/10.1016/j.foodres.2014.06.021
dc.relation.referencesen[33] Adetunji A., Duodu K., Taylor J., Food Chem., 2015, 175, 225. https://doi.org/10.1016/j.foodchem.2014.11.102
dc.relation.urihttps://doi.org/10.21273/HORTSCI.42.5.1077
dc.relation.urihttps://doi.org/10.3389/fpls.2017.00845
dc.relation.urihttp://www.fao.org/faostat/en/#data
dc.relation.urihttps://doi.org/10.1371/journal.pone.0175232
dc.relation.urihttps://doi.org/10.1016/j.nfs.2018.10.001
dc.relation.urihttps://doi.org/10.9755/ejfa.2015-12-1056
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2004.02.051
dc.relation.urihttps://doi.org/10.1007/s12349-011-0082-7
dc.relation.urihttps://doi.org/10.1080/10942912.2011.576355
dc.relation.urihttps://doi.org/10.1007/s11694-018-9805-5
dc.relation.urihttps://doi.org/10.3390/molecules23071685
dc.relation.urihttps://doi.org/10.1016/j.foodcont.2012.11.039
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2013.10.086
dc.relation.urihttps://doi.org/10.1016/j.talanta.2008.05.019
dc.relation.urihttps://doi.org/10.1016/S0023-6438(95)80008-5
dc.relation.urihttps://doi.org/10.1016/B978-0-12-404738-9.00024-6
dc.relation.urihttps://doi.org/10.4236/ojs.2015.55045
dc.relation.urihttps://doi.org/10.1016/j.seppur.2016.01.043
dc.relation.urihttps://doi.org/10.1016/j.carbpol.2014.11.052
dc.relation.urihttps://doi.org/10.1016/j.jfda.2014.10.005
dc.relation.urihttps://doi.org/10.1039/C6AY01739H
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2004.08.042
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2014.01.059
dc.relation.urihttps://doi.org/10.1016/j.indcrop.2015.08.005
dc.relation.urihttps://doi.org/10.1016/j.indcrop.2012.09.008
dc.relation.urihttps://doi.org/10.1016/j.proche.2014.12.042
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2014.06.078
dc.relation.urihttps://doi.org/10.3390/ijms18030512
dc.relation.urihttps://doi.org/10.1016/j.bjp.2015.02.008
dc.relation.urihttps://doi.org/10.1016/j.foodres.2014.06.021
dc.relation.urihttps://doi.org/10.1016/j.foodchem.2014.11.102
dc.rights.holder© Національний університет “Львівська політехніка”, 2020
dc.rights.holder© Hachani S., Boukhalkhal S., Ben Ahmed Z., Harrat M., Silva A., Yousfi M., 2020
dc.subjectплоди фінікової пальми
dc.subjectполіфеноли
dc.subjectультразвукова екстракція
dc.subjectметодологія поверхні відгуку
dc.subjectантиоксидантна активність
dc.subjectUHPLC-DAD-MS/MS
dc.subjectdate fruit
dc.subjectpolyphenols
dc.subjectultrasound extraction
dc.subjectresponse surface methodology
dc.subjectantioxidant activity
dc.subjectUHPLC-DAD-MS/MS
dc.titleExploiting Response Surface Methodology (RSM) as a Novel Approach for the Optimization of Phenolics and Antioxidant Activity of Date Palm Fruit
dc.title.alternativeВикористання методології поверхні відгуку як новітнього підходу до оптимізації вмісту фенолів та антиоксидантної активності плодів фінікової пальми
dc.typeArticle

Files

Original bundle

Now showing 1 - 2 of 2
Thumbnail Image
Name:
2020v14n4_Hachani_S-Exploiting_Response_Surface_572-582.pdf
Size:
1.17 MB
Format:
Adobe Portable Document Format
Download
Thumbnail Image
Name:
2020v14n4_Hachani_S-Exploiting_Response_Surface_572-582__COVER.png
Size:
547.56 KB
Format:
Portable Network Graphics
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.83 KB
Format:
Plain Text
Description:
Download

Collections

Chemistry & Chemical Technology. – 2020. – Vol. 14, No. 4