The therapeutic abilities of Tetrapleura tetraptera and Aframomum citratum fruits used as spices are attributed to their bioactive molecules, including polyphenols. Sometimes used together and heated, they can undergo denaturation. The aim of the current study is to optimize the extraction of phenolic compounds and antioxidant potential of a roasted mix of Tetrapleura tetraptera and Aframomum citratum (95/5: w/w) fruits using RSM in a home food consumption context. The mix of spices was chosen according to the highest content of TPP and preliminary studies were performed to select the influencing variables. Roasting temperatures (130–170 °C), roasting times (10–15 min) and brewing times (8–15 min) were investigated with a rotatable central composite design. Experimental results were fitted to the second-order polynomial model where multiple regressions and ANOVA were used to determine the coefficients of the model and the optimal conditions for the considered responses. The two spices are good sources of phenolic compounds, and they also show significant (p < 0.05) dose-dependent radical scavenging activities (DPPH assay and inhibition of β-carotene discoloration) and reductive activities (FRAP assay and Phosphomolybdenum method). They significantly inhibit bovine serum albumin and 5-LOX denaturation. Brewing time and roasting time significantly (p < 0.05) influence the responses and there is a strong (R² = 0.93) correlation between the TPP and TAC of the beverage. The quadratic model fit well and the different factors used to test its accuracy and fitness were in satisfactory ranges. For TPP extraction (38.90 mgGAE/g dw) and TAC (50.75 mg TE/g dw) expression, the optimal conditions were reached at a roasting temperature of 150 °C, roasting time of 12.62 min, brewing time of 11.91 min and a desirability of 0.95. The novel information on the optimisation of the process can be further used by scientists, consumers and herbalists for effective handling of fruits during the extraction process.

四香菇和枸杞果实用作香料的治疗能力归因于它们的生物活性分子，包括多酚。有时一起使用并加热，它们会发生变性。本研究的目的是优化四足藜和柠檬叶草的烘焙混合物中酚类化合物的提取和抗氧化能力（95/5：w / w）在家庭食物消费中使用RSM水果。根据TPP的最高含量选择香料的混合物，并进行了初步研究以选择影响变量。使用可旋转的中央复合材料设计研究了焙烧温度（130–170°C），焙烧时间（10–15分钟）和酿造时间（8–15分钟）。将实验结果拟合到二阶多项式模型，其中使用多元回归和ANOVA来确定模型的系数和考虑响应的最佳条件。两种香料都是酚类化合物的良好来源，它们还表现出显着的（p <0.05）剂量依赖性自由基清除活性（DPPH测定和抑制β-胡萝卜素脱色）和还原活性（FRAP测定和磷钼法）。它们显着抑制牛血清白蛋白和5-LOX变性。冲煮时间和烘烤时间显着（p <0.05）影响响应，并且强烈（R²  = 0.93）饮料的TPP和TAC之间的相关性。二次模型拟合良好，用于测试其准确性和适用性的不同因素均在令人满意的范围内。对于TPP提取（38.90 mgGAE / g dw）和TAC（50.75 mg TE / g dw）的表达，在150°C的焙烧温度，12.62 min的焙烧时间，11.91 min的酿造时间和理想的条件下达到了最佳条件。 0.95。科学家，消费者和草药专家可以进一步使用有关工艺优化的新颖信息，以在提取过程中有效地处理水果。