Application of Response Surface Methodology for Fermented Plant Extract from <i>Syzygium aromaticum</i> L. (<i>Myrtaceae</i>): Optimisation of Antioxidant Activity, Total Polyphenol Content, and Lactic Acid Efficiency

Abstract

Syzygium aromaticum L. Myrtaceae is one of the plants rich in bioactive compounds that have beneficial effects on the skin. Fermented plant extracts (FPEs) obtained from this plant have recently been exploited as new cosmetic ingredients. The concept of our study was related to the use of clove buds in the fermentation process in order to obtain new cosmetic raw materials with high antioxidant potential. The focus was on evaluating antioxidant activity (AA), total polyphenol content (TPC), and lactic acid efficiency (LAe). For this purpose, the most favourable technological parameters of the fermentation process of clove buds were determined, including the type of microorganisms, initial sugar content, plant raw material content, and fermentation time. The most favourable parameters were correlated with the optimal parameters, which were determined based on response surface methodology (RSM). Based on DPPH and Folin–Ciocalteu assays and GC-MS analysis, optimal points of antioxidant activity against reactive oxygen species (analysed with RSM) were successfully selected, enabling quantitative mathematical representations. The optimisation revealed that using a strain of Lactobacillus rhamnosus MI-0272 in lactic fermentation and plant material (6.40%) and beet molasses (3.20%) results in the highest antioxidant potential of FPE (33.90 mmol Tx/L) and yielding LA with the highest efficiency (96%). The optimised FPE had higher polyphenol content (11.60 mmol GA/L ± 0.14), chelating and antioxidant activity (0.32 mmol Fe2+/L ± 0.01 and 11.60 mmol Tx/L ± 0.09), and Fe3+ ion reduction (49.09 mmol Fe3+/L ± 0.16) than the PE. In addition, the possibility of using the spent plant material remaining after the extraction process to prepare activated carbons capable of treating wastewater was investigated.

Keywords

• mathematical modelling
• fermented <i>Syzygium aromaticum</i> L. <i>Myrtaceae</i>
• antioxidant activity
• cytotoxicity assessment
• adsorbent modifications