Optimization of the extraction process of antioxidant compositions from Glycyrrhiza uralensis using the response surface method

This study aimed to optimise and evaluate the antioxidant activity of Glycyrrhiza uralensis root extract using a simple heating method. The optimisation of extraction conditions was conducted using the Response Surface Methodology (RSM) and a Box-Behnken design (BBD), focusing on variables such as temperature, ethanol concentration, extraction time, and solvent-to-material ratio. The total phenolic content (TPC) and total flavonoid content (TFC) were used as response variables. The optimal extraction conditions were determined to be a temperature of 58 degrees C, ethanol concentration of 56%, a liquid-to-solid ratio of 30 mL/g, and an extraction time of 190 minutes, resulting in TPC and TFC values of 158.81 mg GAE/g and 122.15 mg QE/g, respectively. The extract exhibited considerable DPPH and hydroxyl radical scavenging effects. These findings suggest that the optimized extraction method not only simplifies the process but also enhances the scalability and cost-effectiveness of industrial applications.