Document Type: Original Article


1 Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran

2 Food Science and Technology Research Institute, ACECR Mashhad Branch, Mashhad, Iran

3 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran


Restrictions on the use of synthetic antioxidant such as butylated  hydroxyanisole  (BHA) and butylated  hydroxytoluene (BHT) are being imposed  because of  their carcinogecity. In this investigation  optimization  of phenolic extraction  process  frome  methanolic (80%)  extract (v/v) of  elaegnus  angustifolia  through  Response  Surface Methodology  by fulin cio- calteu is  performrd  for optimizing the optimizing the process three factor (time, temperature and solution to solid ratio) were investigated each factor was repeated three times (5,20,35 min), temperature (30, 45,60), and solution to solid ratio (20,35,50). The experiment was conducted based on Box-Behnken design with three factor and three levels comprising a total of 17 tests. During optimization tests in an experiment with extraction conditions as (time:21/66 min, temperature:49/80 and  solution to solid ratio: 32/33) the higest phenolic 105/76 mg Gallic acid (standard of phenolic compound) per g of dry material compound was recorded. Considering the results and graphs temperature was indetified as the most effective factor. In addition, the graphs show that increasing behavior of phenolic compound and extract is achieved when time and incremental. In addition to fulin test, DPPH test was also carried out for investigating antioxidant activity. In DPPH test methanolic extract with IC50= 417/74 µg/ml had the highest antioxidant activity.