Microwave-Assisted Extraction of Phenolic Compounds from Caper

DURMAZ E., Sumnu G., ŞAHİN S.

SEPARATION SCIENCE AND TECHNOLOGY, cilt.50, sa.13, ss.1986-1992, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 50 Sayı: 13
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1080/01496395.2014.995189
  • Dergi Adı: SEPARATION SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1986-1992
  • Anahtar Kelimeler: HPLC, caper, leaching, antioxidant activity, microwave, ANTIOXIDANT ACTIVITY, ESSENTIAL OIL, FLAVONOIDS, GREEN, TEA
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

In this study, it was aimed to extract phenolic compounds from caper by using microwave and to compare the results with conventional extraction. For microwave-assisted extraction, power, extraction time, solid to solvent ratio, and solvent type were selected as independent variables. Dependent variables were total phenolic content (TPC), antioxidant activity, and concentration of phenolic compounds. The increase in solvent amount increased TPC. The highest TPC was obtained by using extraction conditions of 5 min at 400 W, solid to solvent ratio of 1:30, and ethanol-water mixture at a ratio of 50:50. There was no significant difference between microwave and conventional extraction on TPC and antioxidant activity (AA). However, microwave-assisted extraction decreased extraction time significantly.