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<p>In this study, sonication was employed using a Box-Behnkin design (BBD) to measure total phenolic content, total flavonoid content, total flavonol content, anthocyanin content, and radical scavenging activity. The process was optimized by varying three key factors: time (35–55&#xa0;min), temperature (45–65&#xa0;°C), and amplitude (70–90%). The maximum total phenolic content (TPC) was recorded at 35&#xa0;min, 65&#xa0;°C, and 90% amplitude. Similarly, the maximum total flavonoid content (TFC) and total flavonol content (TFoC) values were achieved under the same conditions. For anthocyanins, the optimal extraction occurred at 45&#xa0;min, 55&#xa0;°C, and 80% amplitude. The greatest radical scavenging activity was recorded at 55&#xa0;min, 65&#xa0;°C, and 90% amplitude. These three variables were identified as the most significant in enhancing the extraction of phenolic compounds and the antioxidant properties of the extracts produced. The method showed high precision, short extraction times, and good recovery rates. This study explored sonication as an efficacious phytochemical extraction technique, which achieved an extraction efficiency of 83.75%. Overall, ultrasound-assisted extraction proved to be a highly effective and straightforward approach for recovering biologically active substances from oats.</p> Graphical abstract <p></p>

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Extraction optimization of phytochemicals of oat cultivar SGD 81 (Avena sativa L.) by response surface methodology

  • 期刊论文

  • 发表日期：

    2025年1月7日

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  • Muhammad Suhail Ibrahim,
  • Muhammad Nadeem,
  • Wajahat Azeem,
  • Ahmed Mujtaba

摘要

In this study, sonication was employed using a Box-Behnkin design (BBD) to measure total phenolic content, total flavonoid content, total flavonol content, anthocyanin content, and radical scavenging activity. The process was optimized by varying three key factors: time (35–55 min), temperature (45–65 °C), and amplitude (70–90%). The maximum total phenolic content (TPC) was recorded at 35 min, 65 °C, and 90% amplitude. Similarly, the maximum total flavonoid content (TFC) and total flavonol content (TFoC) values were achieved under the same conditions. For anthocyanins, the optimal extraction occurred at 45 min, 55 °C, and 80% amplitude. The greatest radical scavenging activity was recorded at 55 min, 65 °C, and 90% amplitude. These three variables were identified as the most significant in enhancing the extraction of phenolic compounds and the antioxidant properties of the extracts produced. The method showed high precision, short extraction times, and good recovery rates. This study explored sonication as an efficacious phytochemical extraction technique, which achieved an extraction efficiency of 83.75%. Overall, ultrasound-assisted extraction proved to be a highly effective and straightforward approach for recovering biologically active substances from oats.

Graphical abstract