Process optimization of Total Phenolic Content (TPC) of Solanam torvum Sw. fruits using Central Composite Design

The response surface approach has been used to examine the ideal extraction duration, solid-to-solvent ratio, temperature, and methanol concentration for extracting Total Phenolic Content (TPC) from the fruits of Solanum torvum extracts. Analysis of variance (ANOVA) tests were run for quadratic regression equations involving both linear and interaction effects of variables. The optimal combination of extraction factors was also investigated using the three-factor Central Composite Design (CCD). The obtained experimental data was appropriately fitted into second-order polynomial models, with a coefficient of determination (R2) of 0.9858. The ideal values of the variables in the actual unit were anticipated to be the methanol concentration (74.11%), extraction temperature (37.63ºC), and extraction duration (67.98 min), with a maximum extracted amount of TPC of 206.04 µg GAE/10g of extract. These results also imply that precise measurement of phenolics and antioxidants in S. torvum fruits, which may be used in commercial extraction processes, depends on the extraction conditions.