Abstract
This study aimed to optimize the extraction of phenolic compounds (PC) and the antioxidant capacity (AC) of Inca muña by conventional solvent extraction (CSE) and ultrasound assisted extraction (UAE). Optimization was performed by response surface methodology (RSM). CSE evaluated variables included EtOH (%), temperature and time and UAE evaluated variables considered amplitude, time and EtOH (%). Optimal CSE parameters were EtOH (46.3%), temperature (68.7 °C) and time (62.7 min); while optimal UAE parameters were amplitude (70%), time (8.9 min) and EtOH (70%). UAE was more efficient achieving a higher PC extraction (10.4 %) and higher AC (27.2 %) with shorter extraction time. Thus, under optimal conditions, values of total phenolic compounds (T-PC) and AC of 182.2 mg GAE/g and 1470.0 µmol TE/g, were obtained. The extract was mainly composed of chlorogenic acid (isomer) > rosmarinic acid > eriocitrin > naringenin. The extracts obtained are an alternative for various industrial applications.
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