Toprakçı Yüksel İ.
The Journal of Food, cilt.50, sa.6, ss.1200-1219, 2025 (TRDizin)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
50
Sayı:
6
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Basım Tarihi:
2025
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Doi Numarası:
10.15237/gida.gd25123
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Dergi Adı:
The Journal of Food
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Derginin Tarandığı İndeksler:
TR DİZİN (ULAKBİM)
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Sayfa Sayıları:
ss.1200-1219
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İstanbul Üniversitesi-Cerrahpaşa Adresli:
Evet
Özet
This study employed automatic solvent extraction (ASE) to obtain extracts rich in phenolic and flavonoid compounds from Hypericum perforatum L. (St. John’s Wort). Response surface methodology (RSM) based on Box-Behnken Design was used to optimize three factors (solid mass, immersion time and ethanol concentration). Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and ABTS assays) were evaluated as response variables. Ethanol concentration had the most significant effect on TPC and TFC, while antioxidant activity was significantly influenced by the H. perforatum amount. The optimal conditions (0.5 g solid mass, 30 min immersion time and ~30-33% ethanol) yielded the highest TPC (95.1093 mg-GAE/g-DM), TFC (66.9977 mg-CE/g-DM), antioxidant activity value of DPPH (38.4081 mg-TEAC/g-DM) and antioxidant activity value of ABTS (42.3328 mg-TEAC/g-DM) with a desirability index close to 1. Principal component analysis (PCA) supported correlations among the responses, showing that ASE is a sustainable and effective extraction method.