Optimization of microwave-assisted extraction of phenolics from blueberry

被引：11

作者：

Elik, Aysel ^{[1
]}

Yanik, Derya Kocak ^{[1
]}

Gogus, Fahrettin ^{[1
]}

机构：

[1] Gaziantep Univ, Engn Fac, Food Engn Dept, TR-27310 Gaziantep, Turkey

来源：

ROMANIAN BIOTECHNOLOGICAL LETTERS | 2019年 / 24卷 / 01期

关键词：

Microwave-assisted extraction; blueberry; phenolics; response surface methodology; optimization; BIOACTIVE COMPOUNDS; ANTIOXIDANTS; ANTHOCYANIN; PARAMETERS; CRANBERRY; CANCER; FRUITS; COLOR; JUICE;

D O I：

10.25083/rbl/24.1/30.40

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The influence of microwave-assisted extraction (MAE) on the recovery of phenolic compounds from blueberry was investigated. Response surface methodology (RSM) was applied to optimize the extraction conditions. Microwave power, extraction time and solvent to sample ratio were selected as extraction parameters. Ranges of independent variables were 100-300 W of microwave power, 2-16 min of extraction time and 5:1-50:1 ml/g of solvent to sample ratio. Responses of model were extraction yield and total phenolic content (TPC) and total anthocyanin content (TAC) for extraction of blueberry powder. Optimum conditions of MAE based on maximum levels of responses were 287 W of microwave power, 13 min of extraction time, 40:1 ml/g of solvent to sample ratio. Maximum levels of responses under optimum conditions obtained were an extraction yield of 78.35%, TPC of 30.75 mg GAE/g blueberry powder and TAC of 8.92 mg Cyn-3-glu/g blueberry powder.

引用

页码：30 / 40

页数：11

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