Optimization of Microwave-assisted Extraction of Phenolics from Organic Strawberry Using Response Surface Methodology

Year 2017, , 143 - 154, 19.06.2017

Aysel Elik , Derya Koçak Yanık Fahrettin Göğüş

https://doi.org/10.29050/harranziraat.321124

Cited By: 2

Abstract

The effects of
microwave- assisted extraction (MAE) were investigated on extraction of
phenolic compounds from strawberry fruit. Response surface methodology (RSM)
was used to optimize the extraction conditions. A face-centered central
composite design (FCCCD) was employed to determine the effects of independent
variables such as microwave power (100-300 W), extraction time (2-16 min) and
solvent to sample ratio (5:1-25:1 mL g^-1) on the extraction yield
and total phenolic content (TPC). Optimized conditions were determined as 265 W
of microwave power, 2 min of extraction time and 24:1 mL g^-1 of
solvent to sample ratio. The maximum predicted extraction yield and TPC under
the optimum conditions were 8.23 % and 19.65 mg GAE g^-1
dry strawberry, respectively. Total
anthocyanin content (TAC), DPPH·EC₅₀
and FRAP values of extracts produced at optimum conditions were determined as
2.3 mg Cyn-3-glu g^-1 dry strawberry, 1.67 mg dry strawberry mL^-1 and 197.83 μmoles TE g^-1
dry strawberry, respectively.

Keywords

Microwave-assisted extraction, Strawberry, Phenolics, Response surface methodology

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