OPTIMIZATION OF EXTRACTION CONDITIONS FOR ELSHOLTZIA SPLENDENS AND ITS ANTIOXIDANT ACTIVITY

Abstract

Response surface methodology was used to optimize extraction conditions, including ethanol concentration (X-1) and extraction time (X-2), to obtain the maximal antioxidant activity of Elsholtzia splendens extract. The optimized values of X-1 and X-2 were found to be 54.61% and 116.8min, respectively. Experimental results obtained for the optimum extraction conditions agreed favorably with the predicted results, indicating the usefulness of prediction models for antioxidant extractions. This potent antioxidant activity had good correlation with total flavonoid content. The E.splendens extract prepared according to optimal conditions demonstrated a concentration-dependent ,-diphenyl--picrylhydrazyl (DPPH) scavenging activity and lipid peroxidation inhibitory activity. In conclusion, E.splendens extract prepared by optimal conditions may be useful as a natural functional food ingredient with antioxidant activity.