期刊
FOOD ANALYTICAL METHODS
卷 12, 期 11, 页码 2480-2490出版社
SPRINGER
DOI: 10.1007/s12161-019-01596-3
关键词
Microwave-assisted extraction; Antioxidant activity; Carob pods; Gallic acid; Phenolic compounds; Box-Behnken design
资金
- Spanish Ministry of Science, Innovation and Universities (MICIU) [MAT2017-84909-C2-2-R, AGL2015-63855-C2-1-R]
- EU H2020 project YPACK [773872]
- GV [ACIF/2016/182]
- MECD [FPU15/03812]
- MINECO [IJCI-2016-29675]
A microwave-assisted extraction (MAE) procedure to obtain phenolic compounds from carob bark was optimized by using response surface methodology. A four-factor, three-level Box-Behnken design with five central points was used to evaluate the influence of temperature, solid-liquid ratio, ethanol concentration, and time in carob bark extraction in terms of antioxidant activity (DPPH) and total extraction yield. Optimal extraction conditions were found using 80 degrees C, 35% (v/v) ethanol, a ratio of 35 mL/g, and 29.5 min. Total phenolics content (TPC), antioxidant activity (DPPH, FRAP, ABTS), carbohydrate content, and main polyphenols composition (HPLC) were determined at optimal conditions. An experimental total yield of 66.5% was obtained with a TPC value of 33.6 mg GAE/g DW and polysaccharides content of 345.4 mg glucose/g DW. A high antioxidant activity was also shown by the three methods tested. The results showed the potential of carob pods skin as a natural source of phenolic compounds, in particular gallic acid, and the effectiveness of MAE as extraction technique for the revalorization of this agro-food waste.
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