Optimization of Solanum tuberosum phenolics extraction using taguchi design for the formulation and characterization of an antioxidant cream

To obtain potent antioxidant extracts from natural products, a robust optimization strategy is essential due to complex interactions among various extraction parameters. This study endevoured to optimize the extraction of phenolics from Solanum tuberosum for utilization in antioxidant cream formulation. A systematic Taguchi experimental design with an L9 (3⁴) orthogonal array was employed to optimize four key parameters: temperature, solvent, solvent volume -to-sample weight ratio, and time, with Total Phenolic Content and Total Antioxidant Capacity as the responses. Optimal conditions (75 °C, ethanol, 20:1 ratio, 6 hours) yielded the highest 273.4 mg/g Phenolics and 85.9% Antioxidant capacity. ANOVA revealed that solvent ratio (32.2%) and extraction time (52.7%) were the most influential factors respectively. The optimized extract was successfully formulated into a cream with a favorable pH (5.3±0.2) and excellent stability. In conclusion, this research provides an efficient methodology for creating a stable, natural antioxidant cream from a common agricultural resource.