Acta Scientific NUTRITIONAL HEALTH (ISSN:2582-1423) Volume 6 Issue 5 May 2022 Optimization of Drying Conditions of Eruca Vesicaria Leaves and Study of Their Effects on Phenolic Compounds and Antioxidant Activity Using Response Surface Methodology Saoussen Bouacida 1,2 *, Ahmed Snoussi 1,2 , Hayet Ben Haj Koubaier 1,2 , Ismahen Essaidi 3 , Mohamed Aroua 4 and Nabiha Bouzouita 1,2 1 High School of Food Industries of Tunis, University of Carthage, Tunisia 2 Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, Tunisia 3 High School Agronomy of Chott Mariem, University of Sousse, Tunisia 4 High School of Agriculture of Kef, University of Jendouba, Boulifa, El Kef, Tunisia *Corresponding Author: Saoussen Bouacida, High School of Food Industries of Tunis, University of Carthage, Tunisia. Research Article Received: March 03, 2022 Published: April 11, 2022 © All rights are reserved by Saoussen Bouacida., et al. Abstract In this study, the optimization of Eruca verisacira leaves drying parameters and study of their effects on total phenols content (TPC), total flavonoids content (TFC) and antioxydant activity tested by DPPH essay and ABTS essay were realized. An experimental design was formulated using the Design-Expert software (version 9.0.3.1) with 2 3 factorial designs. eleven experiments were real- ized, and data and results were analyzed using the Response Surface Methodology (RSM). The analysis of variance shows a significant linear effect of drying time and heat treatment on total phenols content and total flavonoids content. It's shows that the increase in the duration and temperature of the heat treatment can allow a better quantification of the phenolic compounds. Results indicate a significant negative linear effect of temperature on the antioxidant activity of the extracts. This shows that antioxidant activity in- creases with temperature. Results showed a negative and significant linear effect of Time/Temperature interaction for the antiradical activity on DPPH and ABTS + . Knowing that the effect of time is not significant, the effect of the interaction of the two parameters follows the trend of the results of the effect of temperature. The optimal heat treatment conditions (100°C for 30 min), selected by the Design-Expert statistical software, present the best desirability value of around 0.77. The conformity of the experimental values with those predicted by the mathematical models confirms the choice of the optimum 100°C for 30 min. Keywords: Heat Treatment Conditions; Optimization; Antioxidant Activity; Phenolic Compounds Abbreviations TPC: Total Phenols Content; TFC: Total Flavonoids Content; DPPH: 2,2-Diphényl-1-Picrylhydrazyl; ABTS: Acide 2,2’ Azino-Bis 3-Éthyl- benzothiazoline-6-Sulfonique; RSM: Response Surface Methodol- ogy; EC50: Concentration Required to Scavenge 50% DPPH Free Radicals Introduction Arugula salad (Eruca vesicaria) is a plant belonging to the Bras- sicaceae family (or Cruciferae) [1,2]. In recent years, these crops have gained greater importance as vegetables and culinary herbs, especially among Middle Eastern and European populations [3]. It is widely consumed fresh by human, as salad, or prepared as a DOI: 10.31080/ASNH.2022.06.1042 Citation: Saoussen Bouacida., et al. “Optimization of Drying Conditions of Eruca Vesicaria Leaves and Study of Their Effects on Phenolic Compounds and Antioxidant Activity Using Response Surface Methodology". Acta Scientific Nutritional Health 6.5 (2022): 15-26.