Optimization of phenolic compounds extracting conditions from Ficus racemosa L. fruit using response surface method

Fig fruits are widely known for its potential bioactivities but still many wild species were not phytochemically explored. The optimization of extracting conditions for these phytochemical could be useful to commercialize these wild fruits. In this study, ethanol concentration, extracting time and temperature was optimized for extracting Ficus racemosa polyphenols using response surface methodology. Central composite design was employed to investigate the effects of factors on responses such as, total phenolic content (TPC), total flavonoid content (TFC) and 2,2-diphenyl-1-picryl hydrazyl radical scavenging activity (DPPH). Based on the results 40% of ethanol concentration with 42.50 °C as extracting temperature for 80 min of extraction was optimized for extracting F. racemosa polyphenolic compounds. From the optimized conditions TPC (80.10 ± 2.51 mg GAE/g extract), TFC (79.31 ± 5.11 mg RE/g extract) were significantly found with the inhibition of 51.20 ± 3.21% on DPPH radical. The proposed model confirmed the extracting ability of phenolics and flavonoids from fruit and implies this optimization is efficient.