Paper Details

Effect of ultrasound-assisted maceration on the extract of phenolic compounds and antioxidant activity from Iranian mint (Mentha piperita L)

Mohsen Vazifedoost, Amir Hossein Elhami Rad, Masoud Shafafi Zenoozian, Mohammad Hossein Haddad Khodaparast, Mohammad Armin

DOI: https://dx.doi.org/10.12692/ijb/5.8.207-214

Int. J. Biosci. 5(8), 207-214. October, 2014. (PDF)

Abstract:

Free radicals produced by the metabolic activities cause lipid oxidation in foods, besides negative effects which they have on the human health; therefore, antioxidant compounds are required to eliminate negative effects of such radicals. Mint is rich in phenolic compounds and has natural antioxidant properties. A factorial experiment in complete random block plot with three replications through factors three maceration temperature levels (25, 35 and 45°C), two maceration times (3 and 9 hour) and two different ultrasound times (15 and 30 min) was conducted to determine the effect of extraction condition on the extraction capacity of Phenolic compounds and antioxidant activity in Iranian mint. Results indicated the significant effect of temperature (p< 0.05), maceration time and ultrasound time on the extraction ability of phenolic compounds and antioxidant activities. The highest rate of extracted phenolic compounds was 45.41µg/ml and free radical scavenging was 82.54 %. There was also a direct relationship between phenolic compounds and antioxidant activity (R2=0.994). Based on the results, best situation to achieve high efficiency of extracting Phenolic compounds and antioxidant activities was 45°C, maceration temperature 9 hours and ultrasound time 30 min.