The effects of
microwave- assisted extraction (MAE) were investigated on extraction of
phenolic compounds from strawberry fruit. Response surface methodology (RSM)
was used to optimize the extraction conditions. A face-centered central
composite design (FCCCD) was employed to determine the effects of independent
variables such as microwave power (100-300 W), extraction time (2-16 min) and
solvent to sample ratio (5:1-25:1 mL g-1) on the extraction yield
and total phenolic content (TPC). Optimized conditions were determined as 265 W
of microwave power, 2 min of extraction time and 24:1 mL g-1 of
solvent to sample ratio. The maximum predicted extraction yield and TPC under
the optimum conditions were 8.23 % and 19.65 mg GAE g-1
dry strawberry, respectively. Total
anthocyanin content (TAC), DPPH·EC50
and FRAP values of extracts produced at optimum conditions were determined as
2.3 mg Cyn-3-glu g-1 dry strawberry, 1.67 mg dry strawberry mL-1 and 197.83 μmoles TE g-1
dry strawberry, respectively.
Microwave-assisted extraction Strawberry Phenolics Response surface methodology
The effects of
microwave- assisted extraction (MAE) were investigated on extraction of
phenolic compounds from strawberry fruit. Response surface methodology (RSM)
was used to optimize the extraction conditions. A face-centered central
composite design (FCCCD) was employed to determine the effects of independent
variables such as microwave power (100-300 W), extraction time (2-16 min) and
solvent to sample ratio (5:1-25:1 mL g-1) on the extraction yield
and total phenolic content (TPC). Optimized conditions were determined as 265 W
of microwave power, 2 min of extraction time and 24:1 mL g-1 of
solvent to sample ratio. The maximum predicted extraction yield and TPC under
the optimum conditions were 8.23 % and 19.65 mg GAE g-1
dry strawberry, respectively. Total
anthocyanin content (TAC), DPPH·EC50
and FRAP values of extracts produced at optimum conditions were determined as
2.3 mg Cyn-3-glu g-1 dry strawberry, 1.67 mg dry strawberry mL-1 and 197.83 μmoles TE g-1
dry strawberry, respectively.
Microwave-assisted extraction Strawberry Phenolics Response surface methodology
Konular | Ziraat Mühendisliği |
---|---|
Bölüm | Araştırma Makaleleri (HTGBD) |
Yazarlar | |
Yayımlanma Tarihi | 19 Haziran 2017 |
Gönderilme Tarihi | 14 Mart 2017 |
Yayımlandığı Sayı | Yıl 2017 Cilt: 21 Sayı: 2 |
Harran Tarım ve Gıda Bilimi Dergisi, Creative Commons Atıf –Gayrı Ticari 4.0 Uluslararası (CC BY-NC 4.0) Lisansı ile lisanslanmıştır.