Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 3

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Optimization and Kinetic Modelling of Hydroxycinnamic Acid Extraction from Anethum graveolens Leaves

Jevtovic, Violeta, Alabbosh, Khulood Fahad Saud, Alyami, Reem Ali, Alreshidi, Maha Awjan, Alshammari, Maha Raghyan, Alshammari, Badriah, Mitić, Jelena, Mitić, Milan·2025·Processes
DOI 10.3390/pr13051297
Open this paper in CoChat — free account

Abstract

This study focused on optimizing key extraction parameters (ethanol concentration, temperature, and time) to enhance the extraction of hydroxycinnamic acids from A. graveolens leaves, applying a replicated 23 full factorial design. The experimental results demonstrated that extraction conditions significantly influenced the yield of hydroxycinnamic acids. The optimum conditions were 50% ethanol for 80 min at 50 °C, yielding 103.75 µg/g of chlorogenic acid (ChA), 6.05 µg/g of ferulic acid (FA), and 2.19 µg/g of sinapic acid (SA). Therefore, the extract obtained with 50% ethanol showed the highest levels of polyphenols, flavonoids, and antioxidant potential, highlighting its suitability for use in both food-related products and pharmaceutical formulations. Additionally, the applicability of different mathematical models (unsteady-state diffusion, parabolic diffusion, and power law models, as well as Ponomaryov’s and Elovich’s equations) to describe and better understand the kinetics of hydroxycinnamic acid extraction from dill leaves was evaluated. The fit of each kinetic model to the experimental data was assessed using the root mean square error and the coefficient of determination. Among the five kinetic models, the unsteady-state diffusion model and Ponomaryov’s equation provided the best fit, exhibiting the highest accuracy. The activation energy for the extraction process was determined to be 5.85, 6.46, and 7.59 kJ/mol for ChA, FA, and SA, respectively. The extraction of hydroxycinnamic acids from dill leaves was found to be endothermic, irreversible, and spontaneous.

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.3390/pr13051297

Cites

1 of 1 references verified0 citation errors · 0 not checkable

Statistics

Figures

Figure 1 Variation of the ChA, FA, and SA in the liquid extracts with increasing maceration time during extraction at ( ■ ) 30 ± 0.1 °C; ( ● ) 40 ± 0.1 °C; and ( ▲ ) 50 ± 0.1 °C (50% ethanol). Figure 1. Variation of the ChA, FA, and SA in the liquid extracts with increasing maceration time during extraction at ( ■ ) 30 ± 0.1 ◦ C; ( · ) 40 ± 0.1 ◦ C; and ( ▲ ) 50 ± 0.1 ◦ C (50% ethanol).
Figure 1 Variation of the ChA, FA, and SA in the liquid extracts with increasing maceration time during extraction at ( ■ ) 30 ± 0.1 °C; ( ● ) 40 ± 0.1 °C; and ( ▲ ) 50 ± 0.1 °C (50% ethanol). Figure 1. Variation of the ChA, FA, and SA in the liquid extracts with increasing maceration time during extraction at ( ■ ) 30 ± 0.1 ◦ C; ( · ) 40 ± 0.1 ◦ C; and ( ▲ ) 50 ± 0.1 ◦ C (50% ethanol).CC-BY · From the PDF

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Show all 1 references

Research works printed but not linked: 43

  1. Regueiro, 2015, Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: Caraway, turmeric, dill, marjoram and nutmeg, Food Sci. Technol., 35, 189, 10.1590/1678-457X.6580 · DOI
  2. Kulig, 2019, Scrining of polyphenolic compounds from traditional medicinal herbs, J. Microbiol. Biotechnol. Food Sci., 9, 487, 10.15414/jmbfs.2019.9.special.487-491 · DOI
  3. Akhtar, 2018, Phytochemical analysis and comprehensive evaluation of antimicrobial and antioxidant properties of 61 medicinal plant species, Arab. J. Chem., 11, 1223, 10.1016/j.arabjc.2015.01.013 · DOI
  4. Isbilir, 2011, Antioxidant Potential of Different Dill (Anethum graveolens L.) Leaf Extracts, Int. J. Food Prop., 14, 894, 10.1080/10942910903474401 · DOI · Paper page
  5. Swieca, 2008, Influence of thermal processing on phenolics compounds level and antiradical activity of dill (Anethum graveolens L.), Herba Pol., 54, 59
  6. Teixeira, J., Gaspar, S., Garrido, E.G., Garrido, J., and Borges, F. (2013). Hydroxycinnamic Acid Antioxidants: An Electrochemical Overview. BioMed Res. Int., 2013. · DOI
  7. Laina, K.T., Drosou, C., Stergiopoulos, C., Eleni, P.M., and Krokida, M. (2024). Optimization of Combined Ultrasound and Microwave-Assisted Extraction for Enhanced Bioactive Compounds Recovery from Four Medicinal Plants: Oregano, Rosemary, Hypericum, and Chamomile. Molecules, 29. · DOI
  8. Hobbi, P., Okoro, O.V., Delporte, C., Alimoradi, H., Podstawczyk, D., Nie, L., Bernaerts, K.V., and Shavandi, A. (2021). Kinetic modelling of the solid–liquid extraction process of polyphenolic compounds from apple pomace: Influence of solvent composition and temperature. Bioresour. Bioprocess., 8. · DOI
  9. Kaderides, 2019, Microwave-assisted extraction of phenolics from pomegranate peels: Optimization, kinetics, and comparison with ultrasounds extraction, Chem. Eng. Process., 137, 1, 10.1016/j.cep.2019.01.006 · DOI
  10. Menkiti, 2015, Extraction of oil from Terminalia catappa L.: Process parameter impacts, kinetics, and thermodynamics, Ind. Crops Prod., 77, 713, 10.1016/j.indcrop.2015.08.019 · DOI
  11. Singleton, 1965, Colorometry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, Am. J. Enol. Vitic., 16, 144, 10.5344/ajev.1965.16.3.144 · DOI · Paper page
  12. Brighente, 2007, Antioxidant activity and total phenolic content of some Brazilian species, Pharm. Biol., 45, 156, 10.1080/13880200601113131 · DOI
  13. Baliyan, S., Mukherjee, R., Priyadarshini, A., Vibhuti, A., Gupta, A., Pandey, R.P., and Chang, C.-M. (2022). Determination of Antioxidants by DPPH Radical Scavenging Activity and Quantitative Phytochemical Analysis of Ficus religiosa. Molecules, 27. · DOI · Paper page
  14. Dias, 2024, Enhancing the Extraction of Phenolic Antioxidants from Amazonian Assai (Euterpe oleracea Martius) Fruit Waste through Response Surface Methodology Optimization, Biomass, 4, 402, 10.3390/biomass4020019 · DOI
  15. Suresh, M., and Mohammed Saleh, A.A. (2019). In Vitro Antioxidant and Bactericidal Efficacy of 15 Common Spices: Novel Therapeutics for Urinary Tract Infections?. Medicina, 55. · DOI
  16. Apak, 2008, Cupric ion reducing antioxidant capacity assay for food antioxidants: Vitamins, polyphenolics, and flavonoids in food extracts, Methods Mol. Biol., 477, 163, 10.1007/978-1-60327-517-0_14 · DOI
  17. Galgano, F., Tolve, R., Scarpa, T., Caruso, M.C., Lucini, L., Senizza, B., and Condelli, N. (2021). Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods. Foods, 10. · DOI
  18. 2006, Kinetics of ultrasonic extraction of extractive substances from garden (Salvia officinalis L.) and glutinous (Salvia glutinosa L.) sage, Ultrason. Sonochem., 13, 150, 10.1016/j.ultsonch.2005.02.002 · DOI
  19. 2014, The kinetic and thermodynamic analysis of ultrasound-extraction of minerals from aerial parts of white lady’s bedstraw (Galium mollugo L.), Chem. Eng. Res. Des., 92, 1399, 10.1016/j.cherd.2013.10.024 · DOI
  20. Nour, 2017, Bioactive compounds, antioxidant activity and nutritional quality of different culinary aromatic herbs, Not. Bot. Horti. Agrobot., 45, 179, 10.15835/nbha45110678 · DOI
  21. Shan, 2005, Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents, J. Agric. Food Chem., 53, 7749, 10.1021/jf051513y · DOI · Paper page
  22. Jiang, 2021, Optimization of the Extraction Technology and Assessment of Antioxidant Activity of Chlorogenic Acid-Rich Extracts From Eucommia ulmoides Leaves, Nat. Prod. Commun., 16, 1
  23. Zeng, G., Ran, Y., Huang, X., Li, Y., Zhang, M., Ding, H., Ma, Y., Ma, H., Jin, L., and Sun, D. (2022). Optimization of Ultrasonic-Assisted Extraction of Chlorogenic Acid from Tobacco Waste. Int. J. Environ. Res. Public Health, 19. · DOI
  24. Nayak, 2015, Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels, Food Chem., 187, 507, 10.1016/j.foodchem.2015.04.081 · DOI
  25. Michiels, 2012, Extraction conditions can greatly influence antioxidant capacity assays in plant food matrices, Food Chem., 130, 986, 10.1016/j.foodchem.2011.07.117 · DOI
  26. Dent, 2013, The Effect of Extraction Solvents, Temperature and Time on the Composition and Mass Fraction of Polyphenols in Dalmatian Wild Sage (Salvia officinalis L.) Extracts, Food Technol. Biotechnol., 51, 84
  27. Patil, 2021, Study of Extraction Kinetics of Total Polyphenols from Curry Leaves, Int. J. Chem. Eng., 2021, 9988684, 10.1155/2021/9988684 · DOI
  28. Torres, 2012, Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris), J. Agric. Food Chem., 60, 10920, 10.1021/jf3027759 · DOI
  29. Uma, 2010, Optimization of Extraction Parameters of Total Phenolic Compounds from Henna (Lawsonia inermis) Leaves, Sains Malays., 39, 119
  30. Costa, 2012, Thymus lotocephalus wild plants and in vitro cultures produce different profiles of phenolic compounds with antioxidant activity, Food Chem., 135, 1253, 10.1016/j.foodchem.2012.05.072 · DOI
  31. Bugarski, 2017, Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat-and ultrasound-assisted techniques, Sep. Purif. Technol., 179, 369, 10.1016/j.seppur.2017.01.055 · DOI
  32. Aklilu, 2021, Artificial neural network and response surface methodology for modeling and optimization of activation of lactoperoxidase system, S. Afr. J. Chem. Eng., 37, 12
  33. Balyan, 2017, Aqueous extraction kinetics of phenolic compounds from jamun (Syzygium cumini L.) seeds, Int. J. Food Prop., 20, 372, 10.1080/10942912.2016.1163266 · DOI
  34. Ickovski, 2020, Kinetic models of the extraction of vanillic acid from pumpkin seeds, Open Chem., 18, 22, 10.1515/chem-2020-0001 · DOI
  35. Anbalagana, 2019, Prelusive scale extraction of mangiferin from Mangifera indica leaves: Assessing solvent competency, process optimization, kinetic study and diffusion modelling, Ind. Crops Prod., 140, 111703, 10.1016/j.indcrop.2019.111703 · DOI
  36. 2008, Empirical kinetic models for the resinoid extraction from aerial parts of St. Jon’s wort (Hypericum perforatum L.), Biochem. Eng. J., 41, 1, 10.1016/j.bej.2008.02.010 · DOI
  37. Morina, 2015, An improved HPLC-DAD method for simultaneously measuring phenolics in the leaves of Tilia platyphyllos and Ailanthus altissima, Bot. Serb., 39, 177
  38. Tomas, 2007, Study of solid-liquid extraction kinetics of total polyphenols from grape seeds, J. Food Eng., 81, 236, 10.1016/j.jfoodeng.2006.10.027 · DOI
  39. 2020, Optimization, kinetics and thermodynamika of the solid-liquid extraction process of flavonoids from rosemary (Rosemarinus officinalis), Stud. UBB Chem., 65, 111, 10.24193/subbchem.2020.1.09 · DOI
  40. Balyan, 2018, Analysis of flux decline using sequential fouling mechanisms during concentration of Syzygium cumini (L.) leaf extract, Chem. Eng. Res. Des., 130, 167, 10.1016/j.cherd.2017.12.015 · DOI
  41. Krishnan, 2017, Influence of microwave irradiation on kinetics and thermodynamics of extraction of flavonoids from Phyllanthus emblica, Braz. J. Chem. Eng., 34, 885, 10.1590/0104-6632.20170343s20150628 · DOI
  42. 2015, Kinetics of the solid-liquid extraction process of phenolic antioxidants and antioxidant capacity from hop (Humulus lupulus L.), Sep. Sci. Technol., 50, 1658, 10.1080/01496395.2014.978019 · DOI
  43. 2014, The kinetics and thermodynamics of hempseed oil extraction by n-hexane, Ind. Crops Prod., 52, 679, 10.1016/j.indcrop.2013.11.045 · DOI

Cited by

Metadata

Authors
Jevtovic, V., Alabbosh, K. F. S., Alyami, R. A., Alreshidi, M. A., Alshammari, M. R., Alshammari, B., Mitić, J., & Mitić, M.
Venue
Processes
Publisher
MDPI AG
Published
2025-04-24
Volume
13
Issue
5
Pages
1297
ISSN
2227-9717
DOI
10.3390/pr13051297
Cited by
3
References
1
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
  • University of Ha’il, Kingdom of Saudi Arabia (RG-24159)
  • Scientific Research Deanship at University of Ha’il—Saudi Arabia (RG-24159)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.