Optimization of the ultrasound-assisted extraction of fl avonoids from hawthorn fruits

Skrypnik L. N., Melnichuk I. P.

The optimal conditions for hydroalcoholic ultrasound-assisted extraction of flavonoids from hawthorn fruits using the Box-Behnken statistical design were established. The maximum yield of flavonoids (0,74%) was determined at temperature – 36 °С, ethanol concentration – 68%, solid: solvent ratio – 1:82, time – 37 min. Based on the experimental data the regression equations were calculated in order to correlate the relationship between the yield of flavonoids and studied factors. The coefficient of determination (R2) was 0.9924.

Keywords:hawthorn, ultrasonic extraction, flavonoids, Box-Behnken design, response surface