Optimization of Accelerated Solvent Extraction of Phenolic Compounds from Chaga Using Response Surface Methodology

被引：11

作者：

Alhallaf, Weaam ^{[1
]}

Bishop, Karl ^{[2
,3
]}

Perkins, L. Brian ^{[1
]}

机构：

[1] Univ Maine, Sch Food & Agr, Orono, ME 04469 USA

[2] Husson Univ, Dept Sci, Bangor, ME 04401 USA

[3] Univ Maine, Dept Chem, Orono, ME 04469 USA

来源：

FOOD ANALYTICAL METHODS | 2022年 / 15卷 / 10期

关键词：

Chaga; Accelerated solvent extraction; Phenolic compounds; Antioxidant activity; Response surface method; PRESSURIZED LIQUID EXTRACTION; INONOTUS-OBLIQUUS; BIOLOGICAL-ACTIVITY; ANTIOXIDANT; L; ANTHOCYANINS; MICROWAVE; POLYSACCHARIDE; POLYPHENOLS; STABILITY;

D O I：

10.1007/s12161-022-02319-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An accelerated solvent extraction (ASE) method was investigated to maximize the total phenolic content (TPC) and the antioxidant activity (DPPH) of chaga extracts as measured by response surface methodology (RSM). The effectiveness of ASE as a green extraction technique was compared to conventional methods based on TPC and DPPH analyses. High-performance liquid chromatography (HPLC) was used to assess the effects of ASE extraction temperatures on individual phenolic compound quality and yield. Results indicate that an extraction temperature of 170 degrees C and ethanol concentration of 66% are optimal for recovery of phenolic compounds. The TPC and DPPH in the ASE extracts were greater than in those extracted with conventional methods suggesting ASE is a viable green alternative for extracting phenolics from chaga. With the exception of caffeic acid, a significant increase in the yield of all the assayed phenolic acids was observed with an increased extraction temperature up to 180 degrees C.

引用

页码：2777 / 2790

页数：14

共 42 条

[1]

Alhallaf, 2020, THESIS

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