Optimization of Extraction Conditions of Antioxidant Components from Stevia Residue after Stevioside Extraction by Response Surface Methdology by Response Surface Methodology

doi:10.7506/spkx1002-6630-201322016

Abstract

Abstract:

The ultrasonic extraction of antioxidant components from Stevia residue after stevioside extraction was studied
by single factor approach and response surface methodology. The extraction conditions were optimized with respect to
material/liquid ratio, ultrasonication duration and ultrasonic power using a three-variable, three-level experimental design.
In the optimization, DPPH radical scavenging capacity and the extraction yield of total polyphenols were used as response
variables. The optimal extraction conditions of material/liquid ratio, ultrasonication duration and ultrasonic power were
found to be 1:24.41 (g/mL), 38.05 min and 164.62 W, respectively. The predicted DPPH radical scavenging capacity and
yield of total polyphenol under the optimized conditions were 91.18% and 16.49 mg/g, respectively. From the view of practical
application, the modified extraction conditions were 1:24 (g/mL), 38 min and 164 W, under which repeated experiments
showed an average DPPH radical scavenging efficiency of (90.47 ± 1.43)% and an average yield of total polyphenols of
(16.14 ± 0.36) mg/g with good agreement with the predicted results.

Key words: Stevia residue after stevioside extraction, total polyphenols, ultrasonic extraction, response surface methodology

CLC Number:

TS201.1

HONG Yi-lan，XU Wen-bin，REN Xiao-jin，CHEN Jie，XI Yin-ci. Optimization of Extraction Conditions of Antioxidant Components from Stevia Residue after Stevioside Extraction by Response Surface Methdology by Response Surface Methodology[J]. FOOD SCIENCE, 2013, 34(22): 81-86.

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