Application of box-behnken design to the extraction of flavonoid fraction of Schizophyllum commune and the empirical kinetic study

Abstract

Abstract This paper describes the use of the Box–Behnken experimental design to optimize the extraction parameters for producing maximum yield and total flavonoid content (TFC) from S. commune mycelia extract. The range of the independent variables, such as methanol-water concentration (0-100% v/v), extraction temperature (25-65°C), and mixing rate (0-250 rpm) were identified by a first set of single factor experiments. The actual values of the independent variables coded at three-level were selected based on the results of single factor experiments. Results showed that 3.0% extraction yield and 1.1 g% TFC were obtained under extraction condition of 84.6% (v/v) methanol-water concentration, extraction temperature 40.5°C, and mixing rate 162 rpm, respectively. In such condition, the error percentage between experimental and predicted data was 0.11 to 0.82%, which was less than 1%, thus indicating that the suitability of the models developed in optimizing the extraction conditions. The extraction mechanism was also investigated using a parabolic diffusion model, which described the washing and diffusion-controlled step. The proposed empirical model was valid with MSE value less than 10%.