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Davoud Salar Bashi,Seyyed Ali Mortazavi,Karamatollah Rezaei,Ahmad Rajaei,Mohamad Mahdi Karimkhani 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4
An efficient ultrasound-assisted extraction (UAE)technique was applied to extract total phenolic content (TPC) from yarrow (Achillea beibrestinii). A response surface methodology was employed to evaluate the effects of 4 independent variables (temperature, pH, solvent to sample ratio, and time) on the TPC. The optimum extraction conditions were as follows: liquid to solid ratio 20, pH 6.3, extraction temperature 35oC, and extraction time 35 min. Under the above-mentioned conditions, the experimental TPC was 11.7 mg gallic acid equivalent/g dry matter. EC50 of the UAE extract at optimal conditions was found at 30.6±0.6 mg/L level and total flavonoids (TF)were obtained at 12.6±0.2 mg/10 g sample. Also, the results of HPLC analysis showed that gallic acid and pcoumaric acid were the predominant phenolic compounds in the plant.