Optimization of microwave-assisted extraction of phenolics from potato and its downstream waste using orthogonal array design

Wu, Tao; Yan, Jun; Liu, Ronghua; Marcone, Massimo F.; Aisa, Haji Akber; Tsao, Rong

doi:10.1016/j.foodchem.2011.08.002

Cited by 123 publications

(107 citation statements)

References 35 publications

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“…The results were shown in Table 5. The average responses for the individual factors at different levels were calculated and used to evaluate the efficiency and to optimize the experimental conditions (Wu et al, 2012). As seen in Fig 1, the optimum condition with the highest viscosity value was A2B3C3D3, which corresponded to 10 % sucrose, 0.3 % of the starter cultures, a 6.5 h incubation time, and 3 % dandelion extract.…”

Section: Orthogonal Design Experimentsmentioning

confidence: 99%

Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

et al. 2017

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Dandelion extract is a traditional Chinese medicine and contains significant nutritional value. The aim of this study was to research the optimum fermentation conditions for dandelion addition to plain yogurt using a single factor experiments and orthogonal experiment. The results of the present study demonstrated that the addition of dandelion extract affected the viscosity, water-holding capacity and pH of yogurt. Optimized conditions for dandelion addition to plain yogurt based on viscosity, incubation time, pH and sensory score were 10 % sucrose, 0.3 % of the starter cultures, incubation time of 6.5 hours and 3 % dandelion extract. A new kind of dandelion yogurt with high viscosity, good water-holding capacity and good taste was prepared in this study.

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Section: Orthogonal Design Experimentsmentioning

confidence: 99%

Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

et al. 2017

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“…despite of this, conventional extraction methods have been associated with high solvent requirements of toxic organic solvents, usually required long extraction time which increased risk of degradation of thermo-labile constituents and resulting in low yields of extraction (Ballard et al, 2010;Chan et al, 2011;Wu et al, 2012).…”

Section: Ajabsmentioning

confidence: 99%

“…Aqueous ethanol was used as safe and efficient solvent for the extraction of phenolic compounds (Wu et al, 2012) and ethanol is used in the food industry (Li et al, 2012). In the study MAE procedure was carried out as following: 4 g of material vegetal dried powder was suspended in 120 mL of ethanol (50% for J. dioica and 35% for F cernua, T. diffusa and E. camaldulensis according to previous studies) in a 240 mL Teflon extraction vessel.…”

Section: Mae Proceduresmentioning

confidence: 99%

“…However, the effect of temperature on the quality of the phytochemicals of interest depends strongly of the kind of target compounds (Li et al, 2012). For polyphenols, the problem with the use of very high temperatures is that may allow side reactions as thermal degradation of the phenols (Ho et al, 2008;Ballard et al, 2010;Yan et al, 2010;Wu et al, 2012). It could explain the fact that C eq values increase from 50 to 60°C and after decreased from 60 to 70°C.…”

Section: Effect Of Temperature and Time In Maementioning

confidence: 99%

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Microwave-Assisted Extraction of Phenolic Antioxidants From Semiarid Plants

Wong-Paz

Contreras-Esquivel

Muñiz‐Márquez

et al. 2014

American Journal of Agricultural and Biological Sciences

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Microwave-Assisted Extraction (MAE) kinetic in three temperatures was investigated for extraction of antioxidant phenolic compounds from Jatropha dioica, Flourensia cernua, Eucalyptus camaldulensis and Turnera diffusa which are plants of semiarid regions of Mexico. The two-site kinetic model and saturation simple equation were used to describe the experimental data. The fit of the data demonstrated that saturation simple equation was better and could explain the data with a slight loss of goodness of fit. The results showed that MAE optimum conditions were extraction temperature of 60°C and extraction time in the range from 1 to 6 min. The MAE was more efficient than the conventional Heat Reflux Extraction (HRE). Maximal antioxidant potential was observed in E. camaldulensis extracts. Interestingly differences in phenolic composition and antioxidant activity were observed in the extracts obtained by MAE and HRE for all plants used. Quercetin and catechin were found to be the predominant phenolic compounds. The MAE procedure resulted in suitable alternative to obtain bioactive phenolic compounds from semiarid plants due to this technology is higher efficient than conventional methods increasing yield in shorter times.

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“…MASE has been extensively studied to investigate its impact on the extraction of high-value components with high yield and quality from various plant food materials, industrial food wastes and by-products. It has been widely used for the extraction of lycopene from tomato peel (9), polyphenols from red grape pomace, grape seed and potato peel (10)(11)(12), or essential oil and pectin from orange peel (13).…”

Section: Introductionmentioning

confidence: 99%

Optimization of microwave-assisted extraction of pomegranate (Punica granatum L.) seed oil and evaluation of its physicochemical and bioactive properties

Çavdar

Yanık

Gök

et al. 2017

Food Technol. Biotechnol.

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SummaryPomegranate seed oil was extracted in a closed-vessel high-pressure microwave system. The characteristics of the obtained oil, such as fatt y acid composition, free fatt y acidity, total phenolic content, antioxidant activity and colour, were compared to those of the oil obtained by cold solvent extraction. Response surface methodology was applied to optimise extraction conditions: power (176-300 W), time (5-20 min), particle size (d=0.125-0.800 mm) and solvent to sample ratio (2:1, 6:1 and 10:1, by mass). The predicted highest extraction yield (35.19 %) was obtained using microwave power of 220 W, particle size in the range of d=0.125-0.450 mm and solvent-to-sample ratio of 10:1 (by mass) in 5 min extraction time. Microwave-assisted solvent extraction (MASE) resulted in higher extraction yield than that of Soxhlet (34.70 % in 8 h) or cold (17.50 % in 8 h) extraction. The dominant fatt y acid of pomegranate seed oil was punicic acid (86 %) irrespective of the extraction method. Oil obtained by MASE had bett er physicochemical properties, total phenolic content and antioxidant activity than the oil obtained by cold solvent extraction.

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Optimization of microwave-assisted extraction of phenolics from potato and its downstream waste using orthogonal array design

Cited by 123 publications

References 35 publications

Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

Microwave-Assisted Extraction of Phenolic Antioxidants From Semiarid Plants

Optimization of microwave-assisted extraction of pomegranate (Punica granatum L.) seed oil and evaluation of its physicochemical and bioactive properties

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