Optimization of Solvent Mixtures and Maceration Method Using Simplex Centroid Design for Phenolic Extraction and Radical Scavenging Activity in Amomum compactum Fruit

Abstract

Phenolic compounds are valued for their antioxidant, anti-inflammatory, and antimicrobial properties, making them crucial in food, pharmaceutical, and nutraceutical industries. This study aimed to optimize phenolic antioxidant extraction from Amomum compactum fruit using a simplex-centroid design with water, methanol, ethanol, and ethyl acetate as solvents. The maceration process, applied to 15 solvent combinations, yielded total phenolic content (TPC) values ranging from 0.045 to 0.346 mg GAE/g DW and DPPH radical scavenging activities from 0.001 to 0.197 μmol TE/g DW. The optimal solvent mixture, achieving a desirability score of 0.933, was a 50:50 mixture of water and methanol, resulting in a TPC of 0.333 mg GAE/g DW and DPPH antioxidant activity of 0.179 μmol TE/g DW. The high polarity of methanol, particularly in combination with water, enhances the extraction of phenolic and antioxidant compounds. In contrast, ethyl acetate demonstrated a lower efficiency, with the lowest TPC (0.045 mg GAE/g DW) and DPPH activity (0.001 μmol TE/g DW) observed in combinations containing this solvent. These findings underscore the critical role of solvent polarity and interactions in optimizing the extraction of bioactive compounds, providing valuable insights for applications in food and pharmaceutical industries.