Optimization of the Ocimum basilicum L. extraction process regarding the antioxidant activity

Abstract

The levels of input variables (temperature and extraction solvent) that optimize a particular response (total phenols content, total flavonoids content and antioxidant activity) of the Ocimum basilicum L. extraction process were determined by the response surface methodology (RSM). The influence of theextraction temperature on extraction process was investigated in the range from 33.8°C to 76.2°C, as well as of extraction solvent ethanol, in the range of concentrations from 21.7% to 78.3%. For the preparation of basil dry extract, characterized with minimal IC50 value, the calculated optimal values of temperature and ethanol concentration were: 75.33°C and 73.66% (w/w).