Optimization of Bioactive Compounds Extraction from Black Hawthorn Fruit (Crataegus elbursensis) using Response Surface Methodology

Black hawthorn fruit (Crataegus elbursensis) is a source of natural antioxidants, especially flavonoids and anthocyanins, which have health effects, especially in the prevention of cardiovascular disease. This study was conducted to determine the effect of temperature and time of ultrasonic-assisted extraction process on extraction efficiency, free radical-scavenging activity and total phenolic and anthocyanin contents of hawthorn fruit. Ultrasonic-assisted extraction process was done at different temperatures (45, 55 and 65 °C) and times (10, 20 and 30 min) and constant sample-to-solvent ratio (1 to 8) and ultrasound frequency (35 KHz). Total phenolic and anthocyanin contents were measured spectrophotometrically and the antioxidant activity of extract was assessed by measuring DPPH radical-scavenging activity (EC50) and Fe3+ reducing power. Statistical data analysis showed that at optimal conditions (extraction time 28.85 min and extraction temperature (64.86°C), extraction efficiency, total phenolic and anthocyanin contents, free radical-scavenging activity and Fe3+reducing power were 14.31%, 1.38 mg/ml, 7.41 mg/ml, 0.102 mg/ml and 248.79 µmol/l, respectively. Due to the high amount of bioactive compounds in the black hawthorn extract, the extract of this fruit can be considered as a natural additive and an agent for use in food.