OPTIMIZATION OF MICROWAVE-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM INULA BRITANNICA L. USING THE BOX-BEHNKEN DESIGN

Abstract

A closed-vessel microwave-assisted extraction (MAE) of phenolic compounds from the aerial parts of Inula britannica L. using single-factor experiments and the Box-Behnken design with four inde-pendent variables (liquid-to-solid ratio, ethanol concentration, extraction time, and temperature) was in-vestigated. The ANOVA results showed that the obtained model was significant at a 95 % confidence level. The extraction parameters for the maximal total phenolic content (46.19 mg GAE/g DM) were de-termined to be 15.13 ml/g liquid-to-solid ratio, 55.95 % EtOH, 73.74 ºC, and 5.73 min. Compared with classical maceration, the proposed MAE of phenolic compounds from I. britannica saves a lot of time and gives a high extraction yield.