Microwave‐assisted enzymatic extraction of plant protein with antioxidant compounds from the food waste sesame bran: Comparative optimization study and identification of metabolomics using LC/Q‐TOF/MS

2019 ◽  
Vol 44 (1) ◽  
Author(s):  
Ahmet Görgüç ◽  
Pınar Özer ◽  
Fatih Mehmet Yılmaz
Keyword(s):  
Food Waste ◽  
Plant Protein ◽  
Antioxidant Compounds ◽  
Enzymatic Extraction ◽  
Microwave Assisted ◽  
Optimization Study ◽  
Tof Ms

scholarly journals Optimization of microwave assisted enzymatic extraction of steviol glycosides and phenolic compounds from Stevia leaf

2019 ◽  
pp. 69-76
Author(s):  
Ahmet Görgüç ◽  
Esra Gençdağ ◽  
Fatih Yılmaz
Keyword(s):  
Phenolic Compounds ◽  
Irradiation Time ◽  
Stevia Rebaudiana ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Cellulolytic Enzyme ◽  
Steviol Glycosides ◽  
Enzymatic Extraction ◽  
Optimum Processing ◽  
Microwave Assisted

Stevia (Stevia rebaudiana Bertoni) has gained great interests due to its non-caloric and health related properties with its steviol glycosides and phytochemical constituents. Currently, it is being utilized as a natural sweetener in many food formulations such as soft drinks, jams, dairy products, chocolates, etc. Green extraction techniques using non-hazardous solvents and yield-enhancing strategies have been subject matters of various disciplines such as food technology, chemistry and pharmacology. Stevia powders are industrially produced by aqueous-extraction with further purification and drying steps. There has been no any report handling combined microwave and enzyme assisted technique on the extraction of steviol glycosides and antioxidant compounds to date. The objective of this study was to determine optimum processing parameters of microwave assisted enzymatic extraction of steviol glycosides and phenolic compounds by investigating the effects of independent variables. The plant was collected from a stevia garden and its leaves were detached from flower part, dried and milled into powder form before commencement of the treatments. Operations were performed using a microwave extraction system equipped with a digital control system for irradiation time, temperature and microwave power. Viscozyme L which is a widely used cellulolytic enzyme cocktail was used in this study. The effects of enzyme concentration (1.2 - 60 FBG unit g-1), temperature (25-60?C) and time (1 - 20 min) were evaluated using a five-level rotatable central composite design by response surface methodology (RSM). The validities of models were assessed by ANOVA outputs which were determination coefficient (R2), lack of fit and Fisher's test value (F-value). The maximized yields of stevioside, rebaudioside A and total phenolic compounds were determined as 62.5, 25.6 and 20.7 mg g-1, respectively at optimum processing conditions which were estimated as 10.9 FBG unit g-1, 53?C and 16 min.

scholarly journals Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction

2021 ◽  
Vol 11 (1) ◽  
pp. 430
Author(s):  
Hassan Hadi Mehdi Al Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Naoufal Lakhssassi ◽  
Anubhav Pratap-Singh
Keyword(s):  
Ethyl Acetate ◽  
Aspergillus Flavus ◽  
Bioactive Compounds ◽  
Ethylenediaminetetraacetic Acid ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.

Waste sugarcane bagasse‐derived nanocatalyst for microwave‐assisted transesterification: Thermal, kinetic and optimization study

2021 ◽  
Author(s):  
Muhammad H. Nazir ◽  
Muhammad Ayoub ◽  
Imtisal Zahid ◽  
Rashid B. Shamsuddin ◽  
Zulqarnain ◽  
...  
Keyword(s):  
Sugarcane Bagasse ◽  
Microwave Assisted ◽  
Optimization Study

Microwave-assisted extraction of antioxidant compounds from sunflower hulls

2019 ◽  
Vol 55 (10) ◽  
pp. 3017-3027
Author(s):  
Marcela Rodríguez ◽  
Susana Nolasco ◽  
Natalia Izquierdo ◽  
Rodolfo Mascheroni ◽  
Miguel Sanchez Madrigal ◽  
...  
Keyword(s):  
Antioxidant Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction
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