Research Article
BibTex RIS Cite

Extraction of Antioxidant Components by Microwave Assisted Homogenization from Artichoke Leaves

Year 2020, Volume: 37 Issue: 3, 167 - 174, 31.12.2020
https://doi.org/10.13002/jafag4698

Abstract

In this study, components having antioxidant properties were extracted by microwave assisted homogenization process from artichoke leaves which are considered as a food waste. Antioxidant capacity, total phenolic and total flavonoid content analyzes were applied to the obtained extracts. Extraction yields were determined by proportioning the antioxidant capacity of the extract obtained as a result of the microwave assisted homogenization processes to the those which were obtained by Soxhlet extraction. To achieve the highest extraction yield for the microwave assisted homogenization, the optimum conditions were determined using D-optimal design by ‘desirability’ function approach. According to the optimization results, the highest extraction yield was predicted as 95.91% with an application of 17.13 minutes of homogenization time, 180 W of microwave power and 11200 rpm of homogenization rate. According to the verification tests, there was no statistical difference between the experimental (96.08±0.83%) and the estimated data (95.91%) (P>0.05).

References

  • Bakić MT, Pedisić S, Zorić Z, Dragović-Uzelac V and Grassino AN (2019). Effect of Microwave-Assisted Extraction on Polyphenols Recovery from Tomato Peel Waste. Acta Chimica Slovenica, 66(2): 367-377.
  • Biel W, Witkowicz R, Piątkowska E and Podsiadło C (2020). Proximate composition, minerals and antioxidant activity of artichoke leaf extracts. Biological Trace Element Research, 194(2): 589-595.
  • Brand-Williams W, Cuvelier ME and Berset CLWT (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1): 25-30.
  • Claus T, Maruyama SA, Palombini SV, Montanher PF, Bonafé EG, Junior ODOS, Matsushita M and Visentainer JV (2015). Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil. LWT-Food Science and Technology, 61(2): 346-351.
  • Ergezer H, Kaya Hİ and Şimşek Ö (2018). Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties. Czech Journal of Food Sciences, 36(2): 154-162.
  • Ergezer H and Serdaroğlu M (2018). Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage. Journal of Food Measurement and Characterization, 12(2): 982-991.
  • Gaafar AA and Salama ZA (2013). Phenolic compounds from artichoke (Cynara scolymus L.) by-products and their antimicrobial activities. Journal of Biology, Agriculture and Healthcare, 3: 1-6.
  • Gebhardt R and Fausel M (1997). Antioxidant and hepatoprotective effects of artichoke extracts and constituents in cultured rat hepatocytes. Toxicology in Vitro, 11(5): 669-672.
  • Isleroglu H, Turker I, Koc B and Tokatli M. (2019). Optimization of microencapsulation conditions of transglutaminase by freeze drying. Journal of Food Science and Technology, 56(11): 4925-4937.
  • Lattanzio V, Cardinali A, Di Venere D, Linsalata V and Palmieri S (1994). Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?. Food Chemistry, 50(1): 1-7.
  • Lattanzio V, Kroon PA, Linsalata V and Cardinali A (2009). Globe artichoke: a functional food and source of nutraceutical ingredients. Journal of Functional Foods, 1(2): 131-144.
  • Li H, Deng Z, Wu T, Liu R, Loewen S and Tsao R (2012). Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes. Food Chemistry, 130(4): 928-936.
  • Llorach R, Espin JC, Tomas-Barberan FA and Ferreres F (2002). Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics. Journal of Agricultural and Food Chemistry, 50(12): 3458-3464.
  • Mena-García A, Rodríguez-Sánchez S, Ruiz-Matute AI and Sanz ML (2020). Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction. Journal of Chromatography A, 1613: 460703.
  • Pan X, Niu G and Liu H (2003). Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. Chemical Engineering and Processing: Process Intensification, 42(2): 129-133.
  • Pandino G, Lombardo S and Mauromicale G (2013). Globe artichoke leaves and floral stems as a source of bioactive compounds. Industrial Crops and Products, 44: 44-49,
  • Routray W and Orsat V (2012). Microwave-assisted extraction of flavonoids: a review. Food and Bioprocess Technology, 5(2): 409-424.
  • Ruiz-Aceituno L, García-Sarrió MJ, Alonso-Rodriguez B, Ramos L and and Sanz ML (2016). Extraction of bioactive carbohydrates from artichoke (Cynara scolymus L.) external bracts using microwave assisted extraction and pressurized liquid extraction. Food Chemistry, 196: 1156-1162.
  • Salekzamani S, Ebrahimi‐Mameghani M and Rezazadeh K (2019). The antioxidant activity of artichoke (Cynara scolymus): A systematic review and meta‐analysis of animal studies. Phytotherapy Research, 33(1): 55-71.
  • See TY, Tee SI, Ang TN, Chan CH, Yusoff R, Ngoh GC (2016). Assessment of various pretreatment and extraction methods for the extraction of bioactive compounds from Orthosiphon stamineus leaf via microstructures analysis. International Journal of Food Engineering, 12(7): 711-717.
  • Zuorro A, Maffei G and Lavecchia R (2014). Effect of solvent type and extraction conditions on the recovery of phenolic compounds from artichoke waste. Chemical Engineering, 39: 463-468.
Year 2020, Volume: 37 Issue: 3, 167 - 174, 31.12.2020
https://doi.org/10.13002/jafag4698

Abstract

References

  • Bakić MT, Pedisić S, Zorić Z, Dragović-Uzelac V and Grassino AN (2019). Effect of Microwave-Assisted Extraction on Polyphenols Recovery from Tomato Peel Waste. Acta Chimica Slovenica, 66(2): 367-377.
  • Biel W, Witkowicz R, Piątkowska E and Podsiadło C (2020). Proximate composition, minerals and antioxidant activity of artichoke leaf extracts. Biological Trace Element Research, 194(2): 589-595.
  • Brand-Williams W, Cuvelier ME and Berset CLWT (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1): 25-30.
  • Claus T, Maruyama SA, Palombini SV, Montanher PF, Bonafé EG, Junior ODOS, Matsushita M and Visentainer JV (2015). Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil. LWT-Food Science and Technology, 61(2): 346-351.
  • Ergezer H, Kaya Hİ and Şimşek Ö (2018). Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties. Czech Journal of Food Sciences, 36(2): 154-162.
  • Ergezer H and Serdaroğlu M (2018). Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage. Journal of Food Measurement and Characterization, 12(2): 982-991.
  • Gaafar AA and Salama ZA (2013). Phenolic compounds from artichoke (Cynara scolymus L.) by-products and their antimicrobial activities. Journal of Biology, Agriculture and Healthcare, 3: 1-6.
  • Gebhardt R and Fausel M (1997). Antioxidant and hepatoprotective effects of artichoke extracts and constituents in cultured rat hepatocytes. Toxicology in Vitro, 11(5): 669-672.
  • Isleroglu H, Turker I, Koc B and Tokatli M. (2019). Optimization of microencapsulation conditions of transglutaminase by freeze drying. Journal of Food Science and Technology, 56(11): 4925-4937.
  • Lattanzio V, Cardinali A, Di Venere D, Linsalata V and Palmieri S (1994). Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?. Food Chemistry, 50(1): 1-7.
  • Lattanzio V, Kroon PA, Linsalata V and Cardinali A (2009). Globe artichoke: a functional food and source of nutraceutical ingredients. Journal of Functional Foods, 1(2): 131-144.
  • Li H, Deng Z, Wu T, Liu R, Loewen S and Tsao R (2012). Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes. Food Chemistry, 130(4): 928-936.
  • Llorach R, Espin JC, Tomas-Barberan FA and Ferreres F (2002). Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics. Journal of Agricultural and Food Chemistry, 50(12): 3458-3464.
  • Mena-García A, Rodríguez-Sánchez S, Ruiz-Matute AI and Sanz ML (2020). Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction. Journal of Chromatography A, 1613: 460703.
  • Pan X, Niu G and Liu H (2003). Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. Chemical Engineering and Processing: Process Intensification, 42(2): 129-133.
  • Pandino G, Lombardo S and Mauromicale G (2013). Globe artichoke leaves and floral stems as a source of bioactive compounds. Industrial Crops and Products, 44: 44-49,
  • Routray W and Orsat V (2012). Microwave-assisted extraction of flavonoids: a review. Food and Bioprocess Technology, 5(2): 409-424.
  • Ruiz-Aceituno L, García-Sarrió MJ, Alonso-Rodriguez B, Ramos L and and Sanz ML (2016). Extraction of bioactive carbohydrates from artichoke (Cynara scolymus L.) external bracts using microwave assisted extraction and pressurized liquid extraction. Food Chemistry, 196: 1156-1162.
  • Salekzamani S, Ebrahimi‐Mameghani M and Rezazadeh K (2019). The antioxidant activity of artichoke (Cynara scolymus): A systematic review and meta‐analysis of animal studies. Phytotherapy Research, 33(1): 55-71.
  • See TY, Tee SI, Ang TN, Chan CH, Yusoff R, Ngoh GC (2016). Assessment of various pretreatment and extraction methods for the extraction of bioactive compounds from Orthosiphon stamineus leaf via microstructures analysis. International Journal of Food Engineering, 12(7): 711-717.
  • Zuorro A, Maffei G and Lavecchia R (2014). Effect of solvent type and extraction conditions on the recovery of phenolic compounds from artichoke waste. Chemical Engineering, 39: 463-468.
There are 21 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

İzzet Türker This is me

Mustafa Güneyparlak This is me

Yusuf Yılmaz This is me

Hilal İşleroğlu This is me

Publication Date December 31, 2020
Published in Issue Year 2020 Volume: 37 Issue: 3

Cite

APA Türker, İ., Güneyparlak, M., Yılmaz, Y., İşleroğlu, H. (2020). Extraction of Antioxidant Components by Microwave Assisted Homogenization from Artichoke Leaves. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 37(3), 167-174. https://doi.org/10.13002/jafag4698