1. JCCT
  2. All Volumes and Issues
  3. Volume 14, Number 4, 2020
  4. Exploiting Response Surface Methodology (RSM) as a Novel Approach for the Optimization of Phenolic and Antioxidant Activity of Date Palm Fruit

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

JCCT.
2020;
Volume 14, Number 4
: pp. 572 - 582
https://doi.org/10.23939/chcht14.04.572
Authors:
  1. Soumaya Hachani
  2. Sarah Boukhalkhal
  3. Ziyad Ben Ahmed
  4. Mohamed Harrat
  5. Artur M.S. Silva
  6. Mohamed Yousfi
1
Laboratoire des Sciences Fondamentale, Université Amar Telidji, Laghouat, Algérie
2
Laboratoire des Sciences Fondamentale, Université Amar Telidji, Laghouat, Algérie
3
Laboratoire des Sciences Fondamentale, Université Amar Telidji, Laghouat, Algérie
4
Laboratoire des Sciences Fondamentale, Université Amar Telidji, Laghouat, Algérie
5
Department of Chemistry and QOPNA, University of Aveiro
6
Laboratoire des Sciences Fondamentale, Université Amar Telidji, Laghouat, Algérie

The 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 activities 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.

date fruit
polyphenols
ultrasound extraction
response surface methodology
antioxidant activity
UHPLC-DAD-MS/MS
  1. Chao C., Krueger R.: HortSci., 2007, 42, 1077. https://doi.org/10.21273/HORTSCI.42.5.1077
  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
  3. http://www.fao.org/faostat/en/#data
  4. Moussouni S., Pintaud J., Vigouroux Y., Bouguedoura N.: PLoS One, 2017, 12. https://doi.org/10.1371/journal.pone.0175232
  5. Hachani S., Hamia C., Boukhalkhal S. et al.: NFS J., 2018, 13, 10. https://doi.org/10.1016/j.nfs.2018.10.001
  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
  7. Mansouri A., Embarek G., Kokkalou E., Kefalas P.: Food Chem., 2005, 89, 411. https://doi.org/10.1016/j.foodchem.2004.02.051
  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
  9. Messaoudi R., Abbeddou S., Mansouri A. et al.: Int. J. Food Prop., 2013, 16, 1037. https://doi.org/10.1080/10942912.2011.576355
  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
  11. Bamba B., Shi J., Tranchant C. et al.: Molecules, 2018, 23, 1685. https://doi.org/10.3390/molecules23071685
  12. Pingret D., Fabiano-Tixier A., Chemat F.: Food Control, 2013, 31, 593. https://doi.org/10.1016/j.foodcont.2012.11.039
  13. Alberti A., Zielinski A., Zardo D. et al.: Food Chem., 2014, 149, 151. https://doi.org/10.1016/j.foodchem.2013.10.086
  14. Bezerra M., Santelli R., Oliveira E. et al.: Talanta, 2008, 76, 965. https://doi.org/10.1016/j.talanta.2008.05.019
  15. Singleton V., Rossi J.: Am. J. Enol. Viticult., 1965, 16, 144.
  16. Lamaison J., Carnat A.: Pharm. Acta Helv., 1990, 65, 315.
  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
  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
  19. Nandi P., Parsad R., Gupta V.: Open J. Stat., 2015, 5, 430. https://doi.org/10.4236/ojs.2015.55045
  20. Mokrani A., Madani K.: Separ. Purif. Technol., 2016, 162, 68. https://doi.org/10.1016/j.seppur.2016.01.043
  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
  22. Sharma K. et al.: J. Food Drug Anal., 2015, 23, 243. https://doi.org/10.1016/j.jfda.2014.10.005
  23. Ben Ahmed Z. et al.: Anal. Methods, 2016, 8, 6107. https://doi.org/10.1039/C6AY01739H
  24. Quanhong L., Caili F.: Food Chem., 2005, 92, 701. https://doi.org/10.1016/j.foodchem.2004.08.042
  25. Yolmeh M., Habibi Najafi M., Farhoosh R.: Food Chem., 2014, 155, 319. https://doi.org/10.1016/j.foodchem.2014.01.059
  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
  27. Abbas F. et al.: Ind. Crops Prod., 2013, 44, 634. https://doi.org/10.1016/j.indcrop.2012.09.008
  28. Cárdenas A., Gomez M., Frontana C.: Procedia Chem., 2014, 12, 62. https://doi.org/10.1016/j.proche.2014.12.042
  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
  30. Said R. et al.: Int. J. Mol. Sci., 2017, 18, 512. https://doi.org/10.3390/ijms18030512
  31. Ibrahim R. et al.: Rev. Bras. Farmacogn., 2015, 25, 134. https://doi.org/10.1016/j.bjp.2015.02.008
  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
  33. Adetunji A., Duodu K., Taylor J.: Food Chem., 2015, 175, 225. https://doi.org/10.1016/j.foodchem.2014.11.102