Intensification of phenolic extraction from yellow European plums by use of conventional, microwave-, and ultrasound-assisted extraction

被引：7

作者：

DiNardo, Andrea ^{[1
]}

Subramanian, Jayasankar ^{[2
]}

Singh, Ashutosh ^{[1
]}

机构：

[1] Univ Guelph, Sch Engn, Ext 53048,50 Stone Rd East, Guelph, ON N1G 2W1, Canada

[2] Univ Guelph, Dept Plant Agr, Guelph, ON, Canada

来源：

SEPARATION SCIENCE AND TECHNOLOGY | 2020年 / 55卷 / 03期

关键词：

Process intensification; extraction; microwave-assisted extraction (MAE); ultrasound-assisted extraction (UAE); ANTIOXIDANT CAPACITY; GRAPE SEEDS; POLYPHENOLS; OPTIMIZATION; PARAMETERS; SOLVENT; TIME;

D O I：

10.1080/01496395.2019.1567547

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

In this study, microwave and ultrasound extraction were selected as process intensification tools to intensify the conventional heat reflux extraction process. Process efficiency was evaluated based on total phenolic content (ascorbic acid, neochlorogenic acid, and chlorogenic acid), scavenging ability of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric (Fe3+) free radicals, and process intensification principles and domains. Highest phenolic content and antioxidant activity were achieved using microwave extraction followed by heat reflux and ultrasound extraction. Microwave extraction was selected via decision matrix as a suitable process intensification approach based on results and its ability to satisfy process intensification principles.

引用

页码：523 / 536

页数：14

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