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, cilt.18, sa.1, ss.635-643, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1080/19476337.2020.1800103
  • Dergi Adı: CYTA-JOURNAL OF FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database, Directory of Open Access Journals, DIALNET
  • Sayfa Sayıları: ss.635-643
  • Anahtar Kelimeler: Artichoke by-products, TPC, DPPH, CUPRAC, optimization, kinetic, SOLID-LIQUID EXTRACTION, POLYPHENOLS
  • İstanbul Teknik Üniversitesi Adresli: Hayır

Özet

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.