Optimization of Microwave-assisted Extraction of Phenolics from Organic Strawberry Using Response Surface Methodology

Aysel ELİK; Derya KOÇAK YANIK; Fahrettin GÖĞÜŞ

Makale detayları

Optimization of Microwave-assisted Extraction of Phenolics from Organic Strawberry Using Response Surface Methodology

Yazarlar:

Aysel ELİK | Derya KOÇAK YANIK | Fahrettin GÖĞÜŞ

Yayıncı:

Harran University

Ana Başlıklar:

Tarım

Dergi:

Harran Journal of Agricultural and Food Science 2017 Vol.21 Issue 2, pp.143-154

Belge Tipi:

Makale

Yayın Tarihi:

6/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000463861

Sıklık:

Üç Aylık

eISSN:

2587-1358

Özet:

 


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.


.

 


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.



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Makale detayları

Optimization of Microwave-assisted Extraction of Phenolics from Organic Strawberry Using Response Surface Methodology

Yazarlar: Aysel ELİK | Derya KOÇAK YANIK | Fahrettin GÖĞÜŞ

Yayıncı: Harran University

Ana Başlıklar: Tarım

Dergi: Harran Journal of Agricultural and Food Science 2017 Vol.21 Issue 2, pp.143-154

Belge Tipi: Makale

Yayın Tarihi: 6/2017

Belge Dili: Türkçe

Document ID (Org No.): 2000463861

Sıklık: Üç Aylık

eISSN: 2587-1358

Sayı

Yazarlar:

Aysel ELİK | Derya KOÇAK YANIK | Fahrettin GÖĞÜŞ

Yayıncı:

Harran University

Ana Başlıklar:

Tarım

Dergi:

Harran Journal of Agricultural and Food Science 2017 Vol.21 Issue 2, pp.143-154

Belge Tipi:

Makale

Yayın Tarihi:

6/2017

Belge Dili:

Türkçe

Document ID (Org No.):

2000463861

Sıklık:

Üç Aylık

eISSN:

2587-1358