Microwave extraction of phenolic compounds from caper and oleaster

Thesis Type: Postgraduate

Institution Of The Thesis: Orta Doğu Teknik Üniversitesi, Faculty of Engineering, Department of Food Engineering, Turkey

Approval Date: 2012




The main objective of this study was to extract phenolic compounds from caper and oleaster by using microwave. The effects of microwave power (400 and 700 W), extraction time (5-20 min), solid to solvent ratio (1:10, 1:20 and 1:30) and solvent type (water, ethanol and different ratios of ethanol-water mixture) on total phenolic content, antioxidant activity and concentration of the phenolic compounds in the extracts were investigated. In conventional extraction, extraction time and solvent type were used as independent variables. Microwave extraction was compared with conventional extraction. In caper and oleaster extracts that were obtained by using microwave, total phenolic compounds ranged between 5.0-52.4 and 2.6-43.0 mg GAE/g dry material while the antioxidant activity were between 0.5-2.0 and 0.2-3.7 mg DPPH/g dry material, respectively. Higher total phenolic content was observed with increasing solvent amount. The highest total phenolic content was obtained when 50% ethanol-water mixture was used as solvent. Microwave power did not affect total phenolic content significantly. The highest total phenolic contents were obtained when 400 W microwave power, 50% ethanol-water mixture and solid to solvent ratio of 1:30 were used in the extraction from both caper and oleaster. The best extraction time for caper was 5 min while it was 15 min for oleaster. The main constituents were rutin and kaempferol for both caper and oleaster extracts. For caper and oleaster there was no difference between extraction methods in terms of concentration of phenolic compounds. However, extraction time decreased significantly by using microwave, as compared to conventional extraction.