Özet:

In order to optimize the experimental conditions for the ultrasonic assisted extraction of phenolic compounds from chicory leaves, a five level five factor central composite design response surface methodology was used. Total phenolic content and antioxidant capacity were selected as the response and 48 experiments were performed using five independent variables; time (min), HCl concentration (mol/L), temperature (ºC), liquid/solid ratio (mL/g) and methanol concentration (%). As a result of optimization, optimum conditions, for maximum total phenolic content were determined as temperature 73 ºC, time 69 min, methanol 84%, HCl concentration 0.57 mol/L and liquid/solid ratio 33.97 mL/g. The optimum conditions, for maximum antioxidant capacity were temperature 73 ºC, time 69 min, methanol 85%, HCl concentration 0.47 mol/L and liquid/solid ratio 33.99 mL/g. The total phenolic content of white chicory extract obtained as a result of extraction under optimum conditions was determined as 33.5±0.5 mg GAE/g dried plant and antioxidant capacity as 7.2±0.1 mg TE/g dried plant.

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