Optimization and kinetic modelling of microwave-assisted extraction of phenolic contents and antioxidants from Turkish artichoke


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Kayahan S., Saloglu D.

CYTA-JOURNAL OF FOOD, vol.18, no.1, pp.635-643, 2020 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 1
  • Publication Date: 2020
  • Doi Number: 10.1080/19476337.2020.1800103
  • Title of Journal : CYTA-JOURNAL OF FOOD
  • Page Numbers: pp.635-643
  • Keywords: Artichoke by-products, TPC, DPPH, CUPRAC, optimization, kinetic, SOLID-LIQUID EXTRACTION, POLYPHENOLS

Abstract

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.