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

Seda Kayahan; Didem Saloglu

doi:10.1080/19476337.2020.1800103

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

Seda Kayahan, Didem Saloglu^*

^*Corresponding author for this work

Yalova University

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

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°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.

Original language	English
Pages (from-to)	635-643
Number of pages	9
Journal	CYTA - Journal of Food
Volume	18
Issue number	1
DOIs	https://doi.org/10.1080/19476337.2020.1800103
Publication status	Published - 1 Jan 2020
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2020 The Author(s). Published with license by Taylor & Francis Group, LLC.

Funding

The financial support for this paper was provided by the Yalova University Scientific Research Projects Coordination Department (Project no. 2019/DR/0001) and by the Agriculture and Forestry General Directorate of Agricultural Research and Policies R&D Support Program (Project no: TAGEM/HSGYAD/A/20/A3/P4/1927).

Funders	Funder number
Agriculture and Forestry General Directorate of Agricultural Research and Policies R&D Support Program	TAGEM/HSGYAD/A/20/A3/P4/1927
Yalova University Scientific Research Projects Coordination Department	2019/DR/0001

Keywords

Artichoke by-products
CUPRAC
DPPH
kinetic
optimization
TPC

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10.1080/19476337.2020.1800103

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title = "Optimization and kinetic modelling of microwave-assisted extraction of phenolic contents and antioxidants from Turkish artichoke",

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°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{\textquoteright}s, and Page{\textquoteright}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.",

keywords = "Artichoke by-products, CUPRAC, DPPH, kinetic, optimization, TPC",

author = "Seda Kayahan and Didem Saloglu",

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year = "2020",

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doi = "10.1080/19476337.2020.1800103",

language = "English",

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AU - Saloglu, Didem

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

Abstract

Bibliographical note

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Keywords

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