Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads

The accurate quantification of phenolic compounds (PCs) in foods has become mandatory for a reliable estimation PCs dietary intake. However, the extraction step these molecules from food matrix is challenging and complex task. To manage current lack an official or generally accepted procedure recovery phenolics, application statistical mathematical tools, such as response surface methodology (RSM), that allow optimization parameters acquisition best output, analytical approach choice. aim this study was to apply RSM-optimized ultrasound-assisted extract artichoke (Cynara cardunculus L. var. scolymus (L.) Hegi, cultivar “Campagnano”) heads. effect time, temperature, solvent-to-sample ratio on profile content acids flavonoids investigated. total 488.13 ± 0.56 mg GAE 100 g−1 dry matter (dm) flavonoid 375.03 1.49 CATeq dm when optimum conditions were set. HPLC analysis showed caffeoylquinic acid derivatives (i.e., cynarin 1,5-O-dicaffeoylquinic acid) main globe artichokes. Caffeic p-coumaric also identified. In regard flavonoids, only flavone luteolin-7-O-glucoside