Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling

Abstract

The aim of this work was to investigate the microwave-assisted extraction (MAE) kinetics of polyphenolic compounds from organic peppermint leaves. The phytochemicals of peppermint (Mentha piperita L.) are increasingly used in food technology due to their numerous biological activities. The processing of various plant materials by MAE and the production of high-quality extracts is becoming increasingly important. Therefore, the influence of microwave irradiation power (90, 180, 360, 600, and 800 W) on total extraction yield (Y), total polyphenols yield (TP), and flavonoid yield (TF) were investigated. Common empirical models (first-order, Peleg’s hyperbolic, Elovich’s logarithmic, and power-law model) were applied to the extraction process. The first-order kinetics model provided the best agreement with the experimental results in terms of statistical parameters (SSer, R2, and AARD). Therefore, the influences of irradiation power on the adjustable model parameters (k and Ceq) were investigated. It was found that irradiation power exerted a significant influence on k, while its influence on the asymptotic value of the response was negligible. The highest experimentally determined k (2.28 min−1) was obtained at an irradiation power of 600 W, while the optimal irradiation power determined by the maximum fitting curve determination predicted the highest k (2.36 min−1) at 665 W.

Advances in Natural Product Extraction Techniques, Electrospun Fiber Fabrication, and the Integration of Experimental Design: A Comprehensive Review

“…The MAE method produced tallow with the greatest yield and the lowest antioxidant activity [ 109 ]. Increased microwave irradiation power altered the polarity, viscosity, and surface tension of the extraction solvent, resulting in improved extraction efficiency [ 110 ]. The MAE method employing microwave-based apparatus is related to the oscillating electric field that induces molecular frictions of dipole water molecules, resulting in a rapid increase in adipose tissue temperature that induces undesirable degradation reactions [ 110 , 111 ].…”

“…Increased microwave irradiation power altered the polarity, viscosity, and surface tension of the extraction solvent, resulting in improved extraction efficiency [ 110 ]. The MAE method employing microwave-based apparatus is related to the oscillating electric field that induces molecular frictions of dipole water molecules, resulting in a rapid increase in adipose tissue temperature that induces undesirable degradation reactions [ 110 , 111 ]. In accordance with prior research [ 112 ], these results suggest that the MAE method’s high extraction temperature leads to the degradation of antioxidants despite its high extraction efficiency.…”

Recovery, Characterization, Functionality and Applications of Bioactive Compounds from Food-Plant Products and Their By-Products

“…In the same vein regarding alternatives to traditional solid-liquid extraction methods, a microwave-assisted extraction (MAE) method of PCs from organic peppermint (Mentha piperita L.) leaves was optimized [2]. In this study, the authors evaluated the influence of irradiation power on the extraction rate, finding that irradiation power exerted significant influence, whereas its influence on the asymptotic value of the response was negligible.…”