optimization of microwave-assisted extraction of polyphenolic compounds from ocimum basilicum by response surface methodology

Microwave-assisted extraction (mae) was optimized by response surface methodology in order to enhance the extraction of polyphenols from basil (ocimum basilicum l). box–behnken experimental design on three levels and three variables was used for optimization. influence of ethanol concentration (50, 70, and 90%); microwave power (400, 600, and 800 w); and extraction time (15, 25, and 35 min) on each response were investigated. experimental results were fitted to a second-order polynomial model, and multiple regression analysis and analysis of variance were used to evaluate model fitness and optimal conditions. considering the maximum content of extracted total phenols, total flavonoids, and antioxidant activity, the optimal conditions for all investigated response were ethanol concentration of 50%, microwave power of 442 w, and extraction time of 15 min. under the optimal conditions, obtained basil liquid extract contained 4.299 g gallic acid equivalents/100 g dry weight (dw) of total polyphenols, 0.849 g catechin equivalents/100 g dw of total flavonoids, and ic50 and ec50 values of 9.602 and 82.889 μg/ml, respectively. the development of simultaneous mae procedure for extraction of total phenols, total flavonoids, and potential antioxidants from basil, represented valorization of basil as valuable source of bioactive compounds.