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Effect of microwave-assisted extraction (MAE) process on % extraction yield, phenolic compounds and antioxidants activity of natural extract from edible fiddleheads and MAE process optimization by using response surface methodology (RSM)

This study was conducted to explore the effect of Microwave-assisted extraction (MAE) process on % extraction yield, phenolic compounds and antioxidants activity of natural extract from edible fiddleheads. Microwave assisted extraction was done for the extraction of antioxidants rich extract from edible fiddleheads. Response Surface Methodology was used for designing the experiment. Seventeen experimental runs were conferred by Box-Benkhen model. Three independent variables (process parameters), i.e. Microwave power (Watt), time (min) and solid to solvent ratio were selected to see their effect on the three responses, i.e. % extraction yield, TPC and IC50. MAE process parameters; 320 watts (microwave power), 2 min (time) and 48.582 (solid to solvent ratio) were selected as the optimal condition. Results showed that the % extraction yield, TPC and IC50 value ranged from 9.69 to 15.85, 14.1 to 22.5 mg GAE/g and 3.57 to 10.35 mg/g.