Ultrasound-assisted extraction and RSM optimisation of phenolic compounds from Helichrysum arenarium with chlorogenic acid quantification
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.61, sa.2, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 61 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.1093/ijfood/vvag189
- Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Ankara Üniversitesi Adresli: Evet
Özet
Helichrysum arenarium L. Moench is a phenolic-rich plant, yet optimised extraction and characterisation of its bioactive compounds remain limited. This study developed an ultrasound-assisted extraction method combined with response surface methodology and central composite design to optimise the recovery of total phenolics, antioxidant activity, and chlorogenic acid. The effects of ethanol concentration, solvent-to-solid ratio, temperature, and time were evaluated. Under optimal conditions, total phenolic content reached 40.86 mg gallic acid equivalents/g dry weight, antioxidant activity showed 88.9% 2,2-diphenyl-1-picrylhydrazyl inhibition, and chlorogenic acid content was 2.02 mg/g dry weight. The models showed good agreement between predicted and experimental values. Chlorogenic acid was quantified using a validated HPLC-PDA method. Molecular docking suggested a stable interaction of chlorogenic acid with the CYP2C19 enzyme. The optimised approach offers an efficient strategy for extracting natural antioxidants from H. arenarium for use in food and nutraceutical applications.