Optimization Of Total Chlorophyll Content And Antioxidant Capacity From The Extract Of Thai Basil (Ocimum Basilicum Var. Thyrsiflora) Leaves With The Aid Of Microwave And Ultrasound Combination By Using Response Surface Methodlogy

Abstract

Response surface methodology using Box-Behnken design was employed to optimize and determine the effects of three independent variables of extraction process, namely time in microwave (20 to 60 s), temperature in ultrasound (45 – 75oC) and time in ultrasound (40 to 80 min) on the total chlorophyll content and antioxidant capacity. The results indicated that the selected extraction variables had significant effects on the total chlorophyll content and antioxidant capacity. The optimal extraction condition was determined as following: time in microwave of 43 s, temperature of 55oC, and time of 65 minutes. At this condition, the total chlorophyll contents of the extract were 8.55 mg/g dry weight and its antioxidant capacity as Ferric Reducing Antioxidant Power (FRAP) Assay capacity was 0.39 mmol TE/g dry weight. As the result, the extract of Thai basil leaves exhibited fairly high antioxidant capacity and total chlorophyll content as compared to other medicinal plants. Therefore, the extract of Thai basil leaves may be used as a source of bioactive compounds for health benefits.