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ORIGINAL ARTICLE
Year : 2015  |  Volume : 11  |  Issue : 43  |  Page : 463-469

Optimization of ultrasonic-assisted extraction of antioxidant compounds from Guava (Psidium guajava L.) leaves using response surface methodology


1 College of Light Industry and Food Sciences, South University of Technology; Department of Pharmaceutical Engineering, College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
2 College of Light Industry and Food Sciences, South China University of Technology; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
3 College of Light Industry and Food Sciences, South China University of Technology, China

Correspondence Address:
Shujuan Yu
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou
China
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Source of Support: Nil, Conflict of Interest: None declared.


DOI: 10.4103/0973-1296.160451

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Objective: To optimization of extraction of antioxidant compounds from guava (Psidium guajava L.) leaves and showed that the guava leaves are the potential source of antioxidant compounds. Materials and Methods: The bioactive polysaccharide compounds of guava leaves (P. guajava L.) were obtained using ultrasonic assisted extraction. Extraction was carried out according to Box Behnken central composite design, and independent variables were temperature (20–60°C), time (20–40 min) and power (200–350 W). The extraction process was optimized by using response surface methodology for the highest crude extraction yield of bioactive polysaccharide compounds. Results: The optimal conditions were identified as 55°C, 30 min, and 240 W. 1,1-diphenyl-2-picryl-hydrazyl and hydroxyl free radical scavenging were conducted. Conclusion: The results of quantification showed that the guava leaves are the potential source of antioxidant compounds.


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