Evidence map›Paper›PMID 41404327›Full record

ArticleFrontiers in nutrition2025

Optimization of the microwave-assisted extraction of bioactive compounds from

Darko Micić, Saša D Đurović, Ivan Kojić, Angi E Skhvediani, Yulia A Smyatskaya, Yuri V Shatalin, Tomislav Tosti, Julia G Bazarnova, Jinhu Tian, Andrey V Vasin

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Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

10 authors.

Darko Micić *Institute of General and Physical Chemistry, Belgrade, Serbia.
Saša D Đurović *Institute of General and Physical Chemistry, Belgrade, Serbia.
Ivan KojićInnovative Centre, Faculty of Chemistry, Belgrade, Ltd., University of Belgrade, Belgrade, Serbia.
Angi E SkhvedianiScientific Research Laboratory System Dynamics, Peter the Great St. Petersburg Polytechnic University, Saint Petersburg, Russia.
Yulia A SmyatskayaInstitute of Biomedical Systems and Biotechnology, Peter the Great St. Petersburg Polytechnic University, Saint Petersburg, Russia.
Yuri V ShatalinInstitute of Theoretical and Experimental Biophysics, Russian Academy of Sciences, Pushchino, Russia.
Tomislav TostiInstitute of Chemistry, Technology and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Belgrade, Serbia.
Julia G BazarnovaInstitute of Biomedical Systems and Biotechnology, Peter the Great St. Petersburg Polytechnic University, Saint Petersburg, Russia.
Jinhu TianCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Andrey V VasinInstitute of Biomedical Systems and Biotechnology, Peter the Great St. Petersburg Polytechnic University, Saint Petersburg, Russia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: Summer savory is still not investigated thoroughly despite its potential and beneficial effects. Therefore, we aimed to investigate its chemical profile, thermal properties, extraction kinetics, and to optimize extraction process. Methods: Herein, an artificial neural network (ANN) was used as a nonlinear regression-based optimization model to optimize the microwave-assisted extraction of summer savory leaves. To achieve the goal, 17 experiments were conducted, combining different extraction times (20-40 min), ethanol concentrations (68-80%), and irradiation powers (400-800 W). Investigated responses included total phenolic content (TPC), total flavonoid content (TFC), DPPH, and ABTS assays. Kinetics was investigated by using four models, while thermal behavior was studied using DSC and TGA. Results: The highest outputs were: 256.36 mg GAE/g (GAE-gallic acid equivalents) (40 min, 40% ethanol, and 600 W) for TPC, 35.78 mg RU/g (rutin equivalents) (40 min, 60% ethanol, and 400 W) for TFC, 15.89 μg/mL (20 min, 60% ethanol, and 400 W) for DPPH, and 23.06 μg/mL (30 min, 60% ethanol, and 600 W) for ABTS. As a result of optimization, we obtained optimal extraction conditions (40 min, 52.8% ethanol, and 656.1 W) and predicted responses (246.50 mg GAE/g for TPC, 35.66 mg RU/g for TFC, and IC Discussion: The validity of the developed ANN model has been confirmed experimentally after preparing the extract under optimal conditions. Kinetic modeling showed that Model II provided the best fit for TFC, while Model IV provided the best fit for TPC. Optimally prepared extract showed high antioxidant activity and thermal behavior and could be used in food and pharmaceutical industry as an additive.

Indexed as

artificial neural networkbiological activitychemical profileextraction kineticsmicrowave-assisted extractionoptimizationSatureja hortensisthermal properties

Identifiers

PMID41404327
PMCPMC12702886

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