期刊
CYTA-JOURNAL OF FOOD
卷 18, 期 1, 页码 635-643出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2020.1800103
关键词
Artichoke by-products; TPC; DPPH; CUPRAC; optimization; kinetic
资金
- Yalova University Scientific Research Projects Coordination Department [2019/DR/0001]
- Agriculture and Forestry General Directorate of Agricultural Research and Policies R&D Support Program [TAGEM/HSGYAD/A/20/A3/P4/1927]
Replacing traditional extraction technology with ultrasonic or microwave-assisted extraction has attracted considerable attention. In order to maximize the yield of extracted polyphenolic compounds and antioxidants from Sakiz artichoke by-products, a central composite design (CCD) was applied to optimize the microwave-assisted extraction (MAE) in the current study. The study found that the optimal conditions for MAE of Sakiz artichoke by-products were: extraction time 6 min; ethanol/water ratio 50:50 (v/v); (ethanol-water)/solid ratio 15:1 mL/g; microwave power 320 W; and temperature 80 degrees C; resulting in the total phenolic compounds (TPC), DPPH, and CUPRAC antioxidant activity values of 607 mg GAE/100 g, 878 mg TE/100 g, and 2922 mg TE/100 g, respectively. The extraction of TPC, DPPH, and CUPRAC antioxidants from artichoke by-products was investigated by the first-order, second-order, Peleg's, and Page's kinetic models. These results confirmed that MAE has a great potential for the extraction of polyphenolic compounds and antioxidants from Sakiz artichoke by-products.
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