Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities

Meriam Salemi¹,Hassiba Metrouh-Amir²*, Nadir Amir^3,4, Hamza Moussa⁵

¹Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biotechnologies Végétales et Ethnobotanique, 06000 Bejaia, Algeria
²Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Laboratoire de Biochimie Appliquée,
06000 Bejaia, Algeria
³Université de Bejaia, Laboratoire de maitrise des énergies renouvelables, équipe biomasse et environnement, faculté de technologie, 06000 Bejaia, Algeria
⁴Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Département de Microbiologie,
06000 Bejaia, Algeria
⁵Université de Bouira, Faculté des Sciences de la Nature et de la vie et sciences de la terre, Département de Biologie, 10000 Bouira, Algeria

ARTICLE INFO	ABSTRACT
TYPE: Original scientific paper https://doi.org/10.17508/CJFST.2024.16.2.04 PDF	Hammada scoparia is a plant of the Chenopodiaceae family. It represents a potential source of polyphenols and is used in traditional medicine in many countries. This research was carried out to evaluate the influence of ultrasound-assisted extraction parameters (ethanol concentration (30-70%), temperature (20-60 °C), time (10-30 min), and solvent-to-solid ratio (30-60 v/w) on total phenolic compound and total flavonoid contents, as well as the antioxidant capacity (DPPH assay) of H. scoparia, using the response surface methodology (RSM) approach and a Box-Behnken design (BBD). The obtained optimal extract of H. scoparia was used to evaluate ferric and molybdate reducing powers and ABTS scavenging activity as well as the antibacterial activity. Based on the BBD results, the extraction conditions, which gave the highest contents of phenolic compounds and flavonoids and the greatest DPPH activity, are: an extraction time of 30 minutes, a temperature of 20 °C, an ethanol concentration of 46.95%, and a liquid-to-solid ratio of 60 mL/g. The results of the determination of antioxidant activity revealed that H. scoparia extract inhibited free radicals DPPH˙ and ABTS˙, and reduced ferric and molybdate through different mechanisms. Concerning the antibacterial activity, the results obtained showed that H. scoparia extract was found to be active against all tested bacterial strains, with the exception of Escherichia coli ATCC 25922. H. scoparia optimal extract could be a promising source for the pharmaceutical industry and food applications.
*CORRESPONDENCE Hassiba Metrouh-Amir hassiba.metrouh@univ-bejaia.dz
ARTICLE HISTORY Received: October 3, 2024 Accepted: November 19, 2024
CITATION Salemi M, Metrouh-Amir H, Amir N, Moussa H. Study of the effect of ultrasonic-assisted extraction based on the Box-Behnken design on the phenolic compound content of Hammada scoparia leaves and evaluation of their antioxidant and antibacterial activities. Croatian Journal of Food Science and Technology (2024) 16 (2)  218 – 235
COPYRIGHT: © 2024 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
	KEYWORDS Hammada scoparia; ultrasound assisted extraction; phenolic compounds; antioxidant activity; antibacterial activity; response surface methodology
	KEY CONTRIBUTION Evaluation of the effect of ultrasound-assisted extraction conditions on total phenolic content and DPPH radical scavenging activity of Hammada scoparia. The influence of ethanol concentration (%), time (min), solvent-to-solid ratio (mL/g), and temperature (°C) was tested. Response surface methodology (RSM) was employed to design experimental conditions. Determination of the antioxidant and antibacterial capacities of the extract obtained under optimal extraction conditions.