Optimization of Conventional and Superheated Solvent Extraction Methods for Extracting Polyphenolic Compounds from Salvia leriifolia Leaves

Document Type : Research Article-en

Authors

Mahboobe Sarabi Jamab ¹

Elaheh Mansouri ¹

Aram Bostan ²

¹ Department of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad, Iran

² Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran

https://doi.org/10.22067/ifstrj.2026.97188.1537

Abstract

The efficiency of an extraction procedure in recovering bioactive phenolic compounds is highly dependent on its mechanism and operating conditions. Polyphenols were extracted from Salvia leriifolia leaves using conventional solvent extraction and also superheated extraction techniques. The faced central composite experimental design of response surface methodology (RSM) applied to evaluate the effects of the solvent ratio, temperature, and time on both the process yield and total phenolic content. Optimization revealed that the modification in the extraction technology greatly affected the procedure. According to the results, the superheated solvent method was significantly more efficient compared to the conventional solvent extraction, and the highest yield of 53.29 % and total phenolic content of 737.21 mg GAE/g E were obtained under the optimal conditions (25.17 % ethanolic solvent at the extraction temperature of 160 °C for 28.97 min). In contrast, the optimization of conventional solvent extraction method revealed a maximum extraction yield and total phenolics of 30.96 % and 693.23 mg GAE/g E, respectively (using 50 % ethanolic solvent at the extraction temperature of 82.57 °C for 103.31 min). This is the first report on optimizing the superheated solvent extraction of phenolic compounds from Salvia leriifolia leaves.

Keywords

Conventional extraction

Polyphenols

Response surface methodology (RSM)

Salvia leriifolia

Superheated solvent extraction

Subjects

• Food Engineering

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Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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