Optimizing the ultrasonic-assisted extraction of antioxidants from Ulva lactuca algal biomass using factorial design

Abstract Ultrasonic-assisted extraction (UAE) is increasingly emerging as a highly effective technique. This technique affected by several experimental factors. The present work aimed to optimize the ultrasonic-assisted of antioxidants from Ulva lactuca (sea lettuce), widespread macroalgae growing along Mediterranean coast. In this respect, full-factorial design (2 3 ) was employed assess effect three different factors at two levels and their interactions on sea lettuce algal biomass. studied were solvent, time extraction, temperature. chosen for solvent 100% ethanol 50% ethanol, sonication (1 h h) temperature (25 °C 40 °C). All experiments done using an ultrasonic bath, biomass ratio kept 1:5. Total antioxidant capacity quercetin concentration set responses optimum output. results showed that dominating significantly affect process. parameters 1 h, 25 °C. Under these conditions, maximum value TAA calculated 2166.51 mg ascorbic acid equivalent per gram (mg/g AAE), 42.5 mg/g with combined desirability 0.91 responses. study indicate U. can be used source phenolic compounds applied in food medicine conditions. Graphical abstract