caa a22 4500 606243593 CHVBK 20210128101325.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s11694-015-9263-2 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9263-2 Use of response surface methodology in the optimization of the microwave assisted extraction method for determination of multielements in Brassica oleracea var. capitata (cabbage) samples [Elektronische Daten] [Mostafa Khajeh, Mohammad Akbarian, Mansour Ghaffari-Moghaddam, Mousa Bohlooli] In this study, the response surface methodology was used by the central composite design in development of a microwave-assisted extraction method to build a model based on four factors including power, extraction time, temperature and volume of extraction solvent for the extraction of iron, copper, manganese and zinc from cabbage (Brassica oleracea var. capitata). This model was applied to determine the optimum conditions for desirable response and to evaluate the influences experimental factors. A multiple response function (Ym) was used to explain the experimental conditions of the target element. Optimum conditions were found to be 201 (W), 60°C, 10min and 4mL for power, temperature, time and volume of nitric acid, respectively. High regression coefficient between the variables and the response (R2=0.993) showed excellent evaluation of experimental data by polynomial regression model. The RSD% for purple and white cabbage was 1.3 and 1.5%, respectively. The developed procedure was then used for the extraction and determination of these elements in the some cabbage samples. Springer Science+Business Media New York, 2015 Cabbage nationallicence Element composition nationallicence Response surface methodology nationallicence Microwave-assisted extraction nationallicence Central composite design nationallicence Khajeh Mostafa Department of Chemistry, University of Zabol, P.O. Box 98615-538, Zabol, Iran aut Akbarian Mohammad Department of Chemistry, University of Zabol, P.O. Box 98615-538, Zabol, Iran aut Ghaffari-Moghaddam Mansour Department of Chemistry, University of Zabol, P.O. Box 98615-538, Zabol, Iran aut Bohlooli Mousa Department of Biology, University of Zabol, P.O. Box 98615-538, Zabol, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 550-556 2193-4126 9:4<550 2015 9 11694 https://doi.org/10.1007/s11694-015-9263-2 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9263-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Khajeh Mostafa Department of Chemistry, University of Zabol, P.O. Box 98615-538, Zabol, Iran aut NATIONALLICENCE 700 1- Akbarian Mohammad Department of Chemistry, University of Zabol, P.O. Box 98615-538, Zabol, Iran aut NATIONALLICENCE 700 1- Ghaffari-Moghaddam Mansour Department of Chemistry, University of Zabol, P.O. Box 98615-538, Zabol, Iran aut NATIONALLICENCE 700 1- Bohlooli Mousa Department of Biology, University of Zabol, P.O. Box 98615-538, Zabol, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 550-556 2193-4126 9:4<550 2015 9 11694