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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2017 / Cilt: 21 - Sayı: 2

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

Aysel ELİK
Derya KOÇAK YANIK
Fahrettin GÖĞÜŞ
Pages
143–154
Publication Date
2017-06-19
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

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Objective & Hypothesis:The effects of microwave- assisted extraction (MAE) were investigated on extraction of phenolic compounds from strawberry fruit.
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Key Findings & Data: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).
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Microwave-assisted extraction · Strawberry · Phenolics

Abstract

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.

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.

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Cite This Article

ELİK, A., YANIK, D. K., GÖĞÜŞ, F. (2017). Optimization of Microwave-assisted Extraction of Phenolics from Organic Strawberry Using Response Surface Methodology. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 21 - Sayı: 2, 143–154. https://ajindex.com/articles/423071

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