Enhancing Phenolic Content in Dried Broccoli: Insights from Ultrasonic Assisted Extraction and Response Surface Methodology
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Keywords:
Dried Broccoli, Extraction, Phenolic Content, Statistical Analysis, RSMAbstract
The research article investigated the impact of ultrasonic-assisted extraction on the total
phenolic content of dried broccoli in comparison to traditional extraction methods. A meticulously
designed experiment subjected dried broccoli samples to both ultrasonic and conventional extraction
processes to assess their influence on the phenolic composition, a key determinant of the health benefits
associated with broccoli consumption. The control group, which employed traditional solvent extraction,
established a baseline for comparison, while the experimental groups utilized ultrasonic waves during
extraction. Analysis of the extracts for total phenolic content using the spectrophotometer and the
standard calibration curve revealed a significant disparity between the control and ultrasonic-assisted
extracts. The study conducted a systematic investigation into the influence of control variables such as
temperature (40-70 °C), solvent concentration (1:5-1:20 w/v), and extraction time (20-60 min) on the
efficiency of the extraction process. Through the implementation of 17 experiments designed using
response surface methodology (RSM), a detailed dataset was generated for statistical analysis. The
outcomes of the study not only demonstrated the effects of ultrasonic-assisted extraction on total phenolic
content but also allowed for the determination of the most favorable conditions for the process. The
utilization of RSM models in this research provided valuable insights into the complex interactions
among temperature, solvent concentration, and extraction time during the extraction of phenolic
compounds from dried broccoli.
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