Application of Box-Behnken Experimental Design Method in Licorice Extraction

OpenAlex İngilizce

Licorice root is a traditional food substance used for various purposes and has diverse applications in the food industry. It is most commonly consumed as a sherbet. This study aimed to improve the efficiency of extraction in licorice root. For this purpose, the Box-Behnken Experimental Design was used. Temperature, time, and concentration were used as independent variables, while the total phenolic content was employed as the dependent variable. For solid-liquid extraction, heat treatment was carried out at 30-60°C for 10-30 min. The licorice concentration was in the range of 1-5% (w/v). A quadratic model was developed for the total phenolic content results. It was found that temperature and licorice concentration had a significant effect on the total phenolic content (p