Optimization of Bioactive Compound Extraction from Collard Greens (Brassica oleracea L var. acephala) Using Response Surface Methodology and Evaluation of Oxidative Stability in Soybean Oil Fortified with the Extract.

The application of natural sources for extracting bioactive compounds has gained significant attention in recent years, driven by the increasing demand for sustainable and healthy solutions in various industries, including food and pharmaceuticals. Collard greens, belonging to the Brassicaceae family, have emerged as a promising source of bioactive compounds due to their rich content of phenolic compounds and flavonoids, known for their antioxidant properties. In this context, this study aims to extract the bioactive compounds from collard greens using ultrasound-assisted extraction. Response Surface Methodology (RSM) was utilized to find the optimized extraction parameters, including solid-liquid ratio, amplitude, and time, through analysing total phenolic content (TPC), total flavonol content (TFC), and the ferric reducing power (FARP) of the extracts. The extract obtained using the optimized condition was used to improve the oxidative stability of soybean oil. The potential of the optimized extract to inhibit lipid oxidation in the oil was assessed using the Rancimat method. The 7.5% of the extract increased the antioxidant activity index from 1 to 1.10. These findings indicate that collard greens extract has potential as a natural antioxidant additive for improving the oxidative stability of soybean oil, which has important implications in the food industry.

The application of natural sources for extracting bioactive compounds has gained significant attention in recent years, driven by the increasing demand for sustainable and healthy solutions in various industries, including food and pharmaceuticals. Collard greens, belonging to the Brassicaceae family, have emerged as a promising source of bioactive compounds due to their rich content of phenolic compounds and flavonoids, known for their antioxidant properties. In this context, this study aims to extract the bioactive compounds from collard greens using ultrasound-assisted extraction. Response Surface Methodology (RSM) was utilized to find the optimized extraction parameters, including solid-liquid ratio, amplitude, and time, through analysing total phenolic content (TPC), total flavonol content (TFC), and ferric reducing power (FRAP) of the extracts. The extract obtained using the optimized condition was used to improve the oxidative stability of soybean oil. The potential of the optimized extract to inhibit lipid oxidation in the oil was assessed using the Rancimat method. The 7.5% of the extract increased the antioxidant activity index from 1 to 1.10. These findings indicate that collard greens extract has potential as a natural antioxidant additive for improving the oxidative stability of soybean oil, which has important implications in the food industry.