Optimization of solvent-free microwave-assisted extraction of antioxidant compounds from <i>Lagenaria siceraria</i> fruit by response surface methodology

Abstract Lagenaria siceraria (bottle gourd) fruit is highly celebrated for its nutritional as well therapeutic properties. The present study was undertaken with the aim of exploring an efficient green solvent-free microwave-assisted extraction method bioactives from this fruit. Optimization done according to response surface methodology (RSM), where microwave power (W) and time (s) were independent factors, percent yield, total phenolic content (TPC), flavonoid (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant potential (FRAP) iron chelating activity (ICA) responses. TPC, TFC, DPPH FRAP ICA highest at 480 W 60 s. TPC 288.9 mg GAE · g −1 DW (milligram gallic acid equivalent per gram dry weight), TFC 214.1 RE (rutin DW), anti-radical 32.96%, 289.7 AAE (mg ascorbic equivalents gram) 19.52%. results thus demonstrate that method, which utilised optimum a s, effective compounds bottle gourd