scholarly journals Simultaneous Optimization of Microwave-Assisted Extraction of Phenolic Compounds and Antioxidant Activity of Avocado (Persea americana Mill.) Seeds Using Response Surface Methodology

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Alexander Weremfo ◽  
Felix Adulley ◽  
Martin Adarkwah-Yiadom
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Microwave Power ◽  
Ethanol Concentration ◽  
Extraction Time ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

This study was designed to optimize three microwave-assisted extraction (MAE) parameters (ethanol concentration, microwave power, and extraction time) of total phenolics, total flavonoids, and antioxidant activity of avocado seeds using response surface methodology (RSM). The predicted quadratic models were highly significant (p<0.001) for the responses studied. The extraction of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity was significantly (p<0.05) influenced by both microwave power and extraction time. The optimal conditions for simultaneous extraction of phenolic compounds and antioxidant activity were ethanol concentration of 58.3% (v/v), microwave power of 400 W, and extraction time of 4.8 min. Under these conditions, the experimental results agreed with the predicted values. MAE revealed clear advantages over the conventional solvent extraction (CSE) in terms of high extraction efficiency and antioxidant activity within the shortest extraction time. Furthermore, high-performance liquid chromatography (HPLC) analysis of optimized extract revealed the presence of 10 phenolic compounds, with rutin, catechin, and syringic acid being the dominant compounds. Consequently, this optimized MAE method has demonstrated a potential application for efficient extraction of polyphenolic antioxidants from avocado seeds in the nutraceutical industries.

scholarly journals Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology

2016 ◽  
Vol 34 (No. 4) ◽  
pp. 341-349 ◽  
Author(s):  
Q. He ◽  
Y. Li ◽  
P. Zhang ◽  
A. Zhang ◽  
H. Wu
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Ethanol Concentration ◽  
Apium Graveolens ◽  
Solvent Ratio ◽  
Microwave Assisted Extraction ◽  
Inhibition Rate ◽  
Microwave Assisted ◽  
Assisted Extraction

The conditions for microwave-assisted extraction (MAE) of total flavonoids (TF) and total phenols (TP), and antioxidant activity from celery (Apium graveolens L.) leaves by response surface methodology (RSM) were optimised. The 3-level, 3-factorial Box-Behnken design (BBD) was employed to study three main extraction conditions: microwave power (300–500 W), solid-solvent ratio (15–30 ml/g), and ethanol concentration (50–80%). It was found that microwave power of 500 W at 30 ml/g solid-solvent ratio with 75.6% (v/v) ethanol concentration was the most optimum conditions for the extraction of TF and TP from celery leaves with the consequent high antioxidant activity measured by the DPPH inhibition rate. Using the optimum extraction conditions, the extraction yields of TF and TP were 0.62 g RUE/100 g DW, 3.01 g GAE/100 g DW, respectively, and the DPPH inhibition rate was 88%. The results indicated that the nutritional quality of celery (Apium graveolens L.) leaves could be improved significantly by optimising the extraction process of MAE using response surface methodology.

scholarly journals Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.)

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 678
Author(s):  
Ao Shang ◽  
Min Luo ◽  
Ren-You Gan ◽  
Xiao-Yu Xu ◽  
Yu Xia ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Microwave Power ◽  
Ethanol Concentration ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Microwave Assisted Extraction ◽  
Optimal Conditions ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Sample Ratio

In this study, the effects of microwave-assisted extraction conditions on antioxidant capacity of sweet tea (Lithocarpus polystachyus Rehd.) were studied and the antioxidants in the extract were identified. The influences of ethanol concentration, solvent-to-sample ratio, microwave power, extraction temperature and extraction time on Trolox equivalent antioxidant capacity (TEAC) value, ferric reducing antioxidant power (FRAP) value and total phenolic content (TPC) were investigated by single-factor experiments. The response surface methodology (RSM) was used to study the interaction of three parameters which had significant influences on antioxidant capacity including ethanol concentration, solvent-to-sample ratio and extraction time. The optimal conditions for the extraction of antioxidants from sweet tea were found as follows—ethanol concentration of 58.43% (v/v), solvent-to-sample ratio of 35.39:1 mL/g, extraction time of 25.26 min, extraction temperature of 50 ℃ and microwave power of 600 W. The FRAP, TEAC and TPC values of the extract under the optimal conditions were 381.29 ± 4.42 μM Fe(II)/g dry weight (DW), 613.11 ± 9.32 μM Trolox/g DW and 135.94 ± 0.52 mg gallic acid equivalent (GAE)/g DW, respectively. In addition, the major antioxidant components in the extract were detected by high-performance liquid chromatography with diode array detection (HPLC-DAD), including phlorizin, phloretin and trilobatin. The crude extract could be used as food additives or developed into functional food for the prevention and management of oxidative stress-related diseases.

Optimization of the microwave-assisted extraction and antioxidant activities of anthocyanins from blackberry using a response surface methodology

RSC Advances ◽  
2015 ◽  
Vol 5 (25) ◽  
pp. 19686-19695 ◽  
Author(s):  
Yao Wen ◽  
Huaguo Chen ◽  
Xin Zhou ◽  
Qingfang Deng ◽  
Yang Zhao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Extraction Method ◽  
Antioxidant Activities ◽  
Anthocyanin Content ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

Blackberry contains high amounts of anthocyanins, whose extraction method is closely related with anthocyanin content and antioxidant activity.

scholarly journals Influences of Microwave-Assisted Extraction Parameters on Antioxidant Activity of the Extract from Akebia trifoliata Peels

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1432
Author(s):  
Min Luo ◽  
Dan-Dan Zhou ◽  
Ao Shang ◽  
Ren-You Gan ◽  
Hua-Bin Li
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Microwave Power ◽  
Ethanol Concentration ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Extraction Temperature ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Extraction Parameters

Akebia trifoliata is a fruit with rich nutritional properties, and its peel is produced as a by-product. In this research, we investigated the influences of microwave-assisted extraction parameters on antioxidant activity of the extract from Akebia trifoliata peels, and the ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) as well as total phenolic contents (TPC) were used to optimize extraction parameters. The influences of ethanol concentration, microwave power and solvent-to-material ratio, as well as extraction temperature and time on TPC, FRAP and TEAC values, were assessed using single-factor tests. Three parameters with obvious effects on antioxidant capacity were selected to further investigate their interactions by response surface methodology. The optimal extraction parameters of natural antioxidants from Akebia trifoliata peels were ethanol concentration, 49.61% (v/v); solvent-to-material ratio, 32.59:1 mL/g; extraction time, 39.31 min; microwave power, 500 W; and extraction temperature, 50 °C. Under optimal conditions, the FRAP, TEAC and TPC values of Akebia trifoliata peel extracts were 351.86 ± 9.47 µM Fe(II)/g dry weight (DW), 191.12 ± 3.53 µM Trolox/g DW and 32.67 ± 0.90 mg gallic acid equivalent (GAE)/g DW, respectively. Furthermore, the main bioactive compounds (chlorogenic acid, rutin and ellagic acid) in the extract were determined by high-performance liquid chromatography. The results are useful for the full utilization of the by-product from Akebia trifoliate fruit.

Response Surface Optimization of Microwave-Assisted Extraction Conditions of Anthocyanins from Black Soybean Hull

2013 ◽  
Vol 395-396 ◽  
pp. 672-677
Author(s):  
Yi Hua Jiang ◽  
Xin Long Jiang
Keyword(s):  
Microwave Power ◽  
Ethanol Concentration ◽  
Extraction Time ◽  
Microwave Assisted Extraction ◽  
Black Soybean ◽  
Soybean Hull ◽  
Power Extraction ◽  
Microwave Assisted ◽  
Response Surface Optimization ◽  
Assisted Extraction

Surface response optimization of microwave-assisted extraction (MAE) conditions of anthocyanins from black soybean hull with the factors of ethanol concentration, microwave power, extraction time, solid/liquid ratio (g:mL) on the yield of anthocyanin were studied. The results showed that ethanol concentration and ratio of liquid to solid had most important influence; the interaction of ethanol concentration and ratio of liquid to solid,interaction of microwave power and extraction time had significant influence on extraction anthocyanins from black soybean hull. The optimum extracting conditions of anthocyanin from black soybean hull were as follows: adding 1:40.00 (m:v) of 60.35% alcohol (pH2.0) and extracting for 74.26 s under the power of 237.86 W.

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