Optimization of Drying Conditions of Eruca Vesicaria Leaves and Study of Their Effects on Phenolic Compounds and Antioxidant Activity Using Response Surface Methodology
Saoussen Bouacida1,2*, Ahmed Snoussi1,2, Hayet Ben Haj Koubaier1,2, Ismahen Essaidi3, Mohamed Aroua4 and Nabiha Bouzouita1,2
1High School of Food Industries of Tunis, University of Carthage, Tunisia
2Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, Tunisia
3High School Agronomy of Chott Mariem, University of Sousse, Tunisia
4High School of Agriculture of Kef, University of Jendouba, Boulifa, El Kef, Tunisia
*Corresponding Author: Saoussen Bouacida, High School of Food Industries of Tunis, University of Carthage, Tunisia.
March 03, 2022; Published: April 11, 2022
In this study, the optimization of Eruca verisacira leaves drying parameters and study of their effects on total phenols content (TPC), total flavonoids content (TFC) and antioxydant activity tested by DPPH essay and ABTS essay were realized. An experimental design was formulated using the Design-Expert software (version 220.127.116.11) with 23 factorial designs. eleven experiments were realized, and data and results were analyzed using the Response Surface Methodology (RSM). The analysis of variance shows a significant linear effect of drying time and heat treatment on total phenols content and total flavonoids content. It's shows that the increase in the duration and temperature of the heat treatment can allow a better quantification of the phenolic compounds. Results indicate a significant negative linear effect of temperature on the antioxidant activity of the extracts. This shows that antioxidant activity increases with temperature. Results showed a negative and significant linear effect of Time/Temperature interaction for the antiradical activity on DPPH and ABTS + . Knowing that the effect of time is not significant, the effect of the interaction of the two parameters follows the trend of the results of the effect of temperature. The optimal heat treatment conditions (100°C for 30 min), selected by the Design-Expert statistical software, present the best desirability value of around 0.77. The conformity of the experimental values with those predicted by the mathematical models confirms the choice of the optimum 100°C for 30 min.
Keywords: Heat Treatment Conditions; Optimization; Antioxidant Activity; Phenolic Compounds
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