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2847045 
Journal Article 
Improvement in the anti-inflammatory activity of guava (Psidium guajava L.) leaf extracts through optimization of extraction conditions 
Jang, Mi; Jeong, SW; Cho, SK; Yang, HyeJ; Yoon, DaSom; Kim, JC; Park, KiH 
2014 
Yes 
Journal of Functional Foods
ISSN: 1756-4646 
10 
161-168 
WOS:000342034200018 
Our objective was to improve the anti-inflammatory activity of guava leaf extract through optimization of extraction conditions by using response surface methodology. Central composite design was used to evaluate the effect of three independent variables - extraction temperature (X-1), ethanol concentration (X-2), and extraction time (X-3) - on the response variables, i.e. LPS-induced prostaglandin E-2 (PGE(2)) and NO production in RAW 264.7 cells. Analysis of variance showed that the predicted quadratic models were significant and suitable for the responses. From the superimposed four-dimensional response surface plots, the optimum ranges, which minimized PGE(2) and NO production simultaneously, were X-1 = 38-56 degrees C, X-2 = 42-68%, and X-3 = 3.2-6.6 h. When the extraction was performed at selected points within these optimal ranges, the experimental values were in close agreement with the predicted values. These results, when applied to industrial extraction processes, may help improve the anti-inflammatory effect of guava leaf extracts. (C) 2014 Elsevier Ltd. All rights reserved. 
Anti-inflammatory activity; Guava (Psidium guajava L.) leaf; Nitric oxide; Prostaglandin E-2; Response surface methodology