Extraction of phenol compound from Mentha piperita by ultrasonic waves based on a response surface methodology

In this study, optimization of the extraction of phenol compounds from Mentha piperita using ultrasonic waves with response surface methodology (RSM) was assessed. In this regard, a central composite design with three independent variables of time (5, 27.5, and 50 min), temperature (25, 45, and 65°C), and concentrations of ethanol in the water–ethanol solution (0%, 50%, and 100%) was used. Besides, the antioxidant activity tests (DPPH radical scavenging assay, ferric reducing antioxidant power [FRAP], and oxidative stability indexes [OSI]) were examined. Significant effects of independent variables on the extraction of phenol compound, DPPH radical scavenging power, and OSI of M. piperita extract, with the regression coefficients of 0.89, 0.92, and 0.94, respectively, were noted. However, no significant difference in terms of the FRAP among different treatments was noted. Also, the best antioxidant activity of M. piperita was obtained by using the ultrasonic wave for 50 min at 65°C and 59.6% v/v ethanol/water solution. While the findings of RSM confirmed the experimental results, due to the favored properties of M. piperita extract by the proposed method, further research to investigate possible applications in the food industry is recommended. In this study, optimization of the extraction of phenol compounds from Mentha piperita by using the ultrasonic waves with the aid of response surface methodology (RSM) was assessed. In this regard, a central composite design with three independent variables of time (5, 27.5, and 50 min), temperature (25, 45, and 65°C), and concentrations of ethanol in the water–ethanol solution (0%, 50%, and 100%) was used.