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Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia absinthium L.) Using Response Surface Methodology

Yıl 2020, Cilt: 10 Sayı: 1, 357 - 367, 01.03.2020

Mustafa Bener

https://doi.org/10.21597/jist.587756

Öz

In this study, modelling and optimizing microwave-assisted extraction (MAE) of antioxidants and phenolics from wormwood (Artemisia absinthium L.) was performed by using response surface methodology with face-centered composite design as factors of temperature, extraction time, solvent concentration, and solid-to-solvent ratio. The MAE process factors were optimized so that cupric reducing antioxidant capacity (CUPRAC) and total phenolic content (TPC) of the wormwood extract are maximized. All of the models calculated for the two responses (CUPRAC and TPC) were found significant (p<0.0001) to show the relationship between the response and independent parameters. Extraction temperature was found as the most significant operational factor in MAE. Extraction time was found is the most insignificant parameter in MAE. The data obtained by the experimental model and the predicted by the model were found to be strongly accordance. It shows the suitability of the model and its success in optimization. The CUPRAC and TPC yields were obtained as 1.22 and 1.42 mmol TR/g-dried sample under the optimum operational conditions of MAE. According to the CUPRAC and TPC values, under the same operational conditions, MAE method was found to be approximately two times more efficient than classical heat extraction. As a result, the modeled methodology can be applied to the extraction of antioxidant and phenolics from the wormwood in the natural product industry.

Anahtar Kelimeler

Wormwood microwave-assisted extraction cupric reducing antioxidant capacity total phenolic content

Kaynakça

  • Apak R, Güçlü K, Özyürek M, Karademir SE, 2004. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural Food Chemistry, 52(26):7970-7981.
  • Bener M, Shen Y, Apak R, Finley JW, Xu Z, 2013. Release and degradation of anthocyanins and phenolics from blueberry pomace during thermal acid hydrolysis and dry heating. Journal of Agricultural and Food Chemistry, 61(27):6643-6649.
  • Bener M, Shen Y, Xu Z, Apak R, 2016. Changes of the anthocyanins and antioxidant properties of concord Grape (Vitis labrusca) pomace after acid hydrolysis. Records of Natural Products, 10(6):794-799.
  • Canadanovic‐Brunet JM, Djilas SM, Cetkovic GS, Tumbas VT, 2005. Free‐radical scavenging activity of wormwood (Artemisia absinthium L.) extracts. Journal of the Science of Food and Agriculture, 85(2):265-272.
  • Chen Y, Xie MY, Gong XF, 2007. Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum. Journal of Food Engineering, 81(1):162-170.
  • Do QD, Angkawijaya AE, Tran-Nguyen PL, Huynh LH, Soetaredjo FE, Ismadji S, Ju YH, 2014. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatic. Journal of Food and Drug Analysis, 22(3):296-302.
  • Eskilsson CS, Björklund E, 2000. Analytical-scale microwave-assisted extraction. Journal of Chromatography A, 902(1):227-250.
  • Hoffmann B, Herrmann K, 1982. Flavonol glycosides of mugwort (Artemisia vulgaris), tarragon (Artemisia dranunculus) and absinthe (Artemisia absinthium). Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 174:211-215.
  • İlbay Z, Şahin S, Büyükkabasakal K, 2014. A novel approach for olive leaf extraction through ultrasound technology: Response surface methodology versus artificial neural networks. Korean Journal of Chemical Engineering, 31(9):1661-1667.
  • Kan Y, Chen T, Wu Y, Wu J, 2015. Antioxidant activity of polysaccharide extracted from Ganoderma lucidum using response surface methodology. International Journal of Biological Macromolecules, 72:151-157.
  • Kaufmann B, Christen P, 2002. Recent extraction techniques for natural products: microwave‐assisted extraction and pressurised solvent extraction. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 13(2):105-113.
  • Kinsella JE, Frankel E, German B, Kanner J, 1993. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technology, 47:85-89.
  • Kordali S, Kotan R, Mavi A, Cakir A, Ala A, Yildirim A, 2005. Determination of the chemical composition and antioxidant activity of the essential oil of Artemisia dracunculus and of the antifungal and antibacterial activities of Turkish Artemisia absinthium, A. dracunculus, Artemisia santonicum, and Artemisia spicigera essential oils. Journal of Agricultural and Food Chemistry, 53(24):9452-9458.
  • Lachenmeier DW, Walch SG, Padosch SA, Kröner LU, 2006. Absinthe-a review.” Critical Reviews in Food Science and Nutrition, 46(5):365-377.
  • Lang Q, Wai CM, 2001. Supercritical fluid extraction in herbal and natural product studies-a practical review. Talanta, 53(4):771-782.
  • Lopes-Lutz D, Alviano DS, Alviano CS, Kolodziejczyk PP, 2008. Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils. Phytochemistry, 69(8):1732-1738.
  • Mahmoudi M, Ebrahimzadeh MA, Ansaroudi F, Nabavi SF, Nabavi SM, 2009. Antidepressant and antioxidant activities of Artemisia absinthium L. at flowering stage. African Journal of Biotechnology, 8(24):7170-7175.
  • Mandal V, Mohan Y, Hemalatha S, 2007. Microwave assisted extraction-an innovative and promising extraction tool for medicinal plant research. Pharmacognosy Reviews, 1(1):7-18.
  • Naczk M, Shahidi F, 2006. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal of Pharmaceutical and Biomedical Analysis, 41(5):1523-1542.
  • Routray W, Orsat V, 2002. Microwave-assisted extraction of flavonoids: a review. Food and Bioprocess Technology, 5(2):409-424.
  • Singh R, Verma PK, Singh G, 2012. Total phenolic, flavonoids and tannin contents in different extracts of Artemisia absinthium. Journal of Complementary Medicine Research, 1(2):101-104.
  • Singleton VL, Orthofer R, Lamuela-Raventos RM, 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299:152-178.
  • Spigno G, Tramelli L, De Faveri DM, 2007. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 81(1):200-208.
  • Stadler A, Pichler S, Horeis G, Kappe CO, 2002. Microwave-enhanced reactions under open and closed vessel conditions. A case study. Tetrahedron, 58(16):3177-3183.
  • Şahin S, Aybastıer Ö, Işık E, 2013. Optimisation of ultrasonic-assisted extraction of antioxidant compounds from Artemisia absinthium using response surface methodology. Food Chemistry, 141(2):1361-1368.
  • Wang L, Weller CL, 2006. Recent advances in extraction of nutraceuticals from plants. Trends in Food Science and Technology, 17(6):300-312.
  • Wang Y, You J, Yu Y, Qu C, Zhang H, Ding L, Zhang H, Li X, 2008. Analysis of ginsenosides in Panax ginseng in high pressure microwave-assisted extraction. Food Chemistry, 110(1):161-167.
  • Wettasinghe M, Shahidi F, 1999. Evening primrose meal: a source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals. Journal of Agricultural and Food Chemistry, 47(5):1801-1812.
  • Yuan JF, Zhang ZQ, Fan ZC, Yang JX, 2008. Antioxidant effects and cytotoxicity of three purified polysaccharides from Ligusticum chuanxiong Hort. Carbohydrate Polymers, 74(4):822-827.

Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia absinthium L.) Using Response Surface Methodology

Yıl 2020, Cilt: 10 Sayı: 1, 357 - 367, 01.03.2020

Mustafa Bener

https://doi.org/10.21597/jist.587756

Öz

In this study, modelling and optimizing microwave-assisted extraction (MAE) of antioxidants and phenolics from wormwood (Artemisia absinthium L.) was performed by using response surface methodology with face-centered composite design as factors of temperature, extraction time, solvent concentration, and solid-to-solvent ratio. The MAE process factors were optimized so that cupric reducing antioxidant capacity (CUPRAC) and total phenolic content (TPC) of the wormwood extract are maximized. All of the models calculated for the two responses (CUPRAC and TPC) were found significant (p<0.0001) to show the relationship between the response and independent parameters. Extraction temperature was found as the most significant operational factor in MAE. Extraction time was found is the most insignificant parameter in MAE. The data obtained by the experimental model and the predicted by the model were found to be strongly accordance. It shows the suitability of the model and its success in optimization. The CUPRAC and TPC yields were obtained as 1.22 and 1.42 mmol TR/g-dried sample under the optimum operational conditions of MAE. According to the CUPRAC and TPC values, under the same operational conditions, MAE method was found to be approximately two times more efficient than classical heat extraction. As a result, the modeled methodology can be applied to the extraction of antioxidant and phenolics from the wormwood in the natural product industry.

Anahtar Kelimeler

Wormwood Microwave-assisted extraction Total phenolic content cupric reducing antioxidant capacity

Kaynakça

  • Apak R, Güçlü K, Özyürek M, Karademir SE, 2004. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural Food Chemistry, 52(26):7970-7981.
  • Bener M, Shen Y, Apak R, Finley JW, Xu Z, 2013. Release and degradation of anthocyanins and phenolics from blueberry pomace during thermal acid hydrolysis and dry heating. Journal of Agricultural and Food Chemistry, 61(27):6643-6649.
  • Bener M, Shen Y, Xu Z, Apak R, 2016. Changes of the anthocyanins and antioxidant properties of concord Grape (Vitis labrusca) pomace after acid hydrolysis. Records of Natural Products, 10(6):794-799.
  • Canadanovic‐Brunet JM, Djilas SM, Cetkovic GS, Tumbas VT, 2005. Free‐radical scavenging activity of wormwood (Artemisia absinthium L.) extracts. Journal of the Science of Food and Agriculture, 85(2):265-272.
  • Chen Y, Xie MY, Gong XF, 2007. Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum. Journal of Food Engineering, 81(1):162-170.
  • Do QD, Angkawijaya AE, Tran-Nguyen PL, Huynh LH, Soetaredjo FE, Ismadji S, Ju YH, 2014. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatic. Journal of Food and Drug Analysis, 22(3):296-302.
  • Eskilsson CS, Björklund E, 2000. Analytical-scale microwave-assisted extraction. Journal of Chromatography A, 902(1):227-250.
  • Hoffmann B, Herrmann K, 1982. Flavonol glycosides of mugwort (Artemisia vulgaris), tarragon (Artemisia dranunculus) and absinthe (Artemisia absinthium). Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 174:211-215.
  • İlbay Z, Şahin S, Büyükkabasakal K, 2014. A novel approach for olive leaf extraction through ultrasound technology: Response surface methodology versus artificial neural networks. Korean Journal of Chemical Engineering, 31(9):1661-1667.
  • Kan Y, Chen T, Wu Y, Wu J, 2015. Antioxidant activity of polysaccharide extracted from Ganoderma lucidum using response surface methodology. International Journal of Biological Macromolecules, 72:151-157.
  • Kaufmann B, Christen P, 2002. Recent extraction techniques for natural products: microwave‐assisted extraction and pressurised solvent extraction. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 13(2):105-113.
  • Kinsella JE, Frankel E, German B, Kanner J, 1993. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technology, 47:85-89.
  • Kordali S, Kotan R, Mavi A, Cakir A, Ala A, Yildirim A, 2005. Determination of the chemical composition and antioxidant activity of the essential oil of Artemisia dracunculus and of the antifungal and antibacterial activities of Turkish Artemisia absinthium, A. dracunculus, Artemisia santonicum, and Artemisia spicigera essential oils. Journal of Agricultural and Food Chemistry, 53(24):9452-9458.
  • Lachenmeier DW, Walch SG, Padosch SA, Kröner LU, 2006. Absinthe-a review.” Critical Reviews in Food Science and Nutrition, 46(5):365-377.
  • Lang Q, Wai CM, 2001. Supercritical fluid extraction in herbal and natural product studies-a practical review. Talanta, 53(4):771-782.
  • Lopes-Lutz D, Alviano DS, Alviano CS, Kolodziejczyk PP, 2008. Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils. Phytochemistry, 69(8):1732-1738.
  • Mahmoudi M, Ebrahimzadeh MA, Ansaroudi F, Nabavi SF, Nabavi SM, 2009. Antidepressant and antioxidant activities of Artemisia absinthium L. at flowering stage. African Journal of Biotechnology, 8(24):7170-7175.
  • Mandal V, Mohan Y, Hemalatha S, 2007. Microwave assisted extraction-an innovative and promising extraction tool for medicinal plant research. Pharmacognosy Reviews, 1(1):7-18.
  • Naczk M, Shahidi F, 2006. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal of Pharmaceutical and Biomedical Analysis, 41(5):1523-1542.
  • Routray W, Orsat V, 2002. Microwave-assisted extraction of flavonoids: a review. Food and Bioprocess Technology, 5(2):409-424.
  • Singh R, Verma PK, Singh G, 2012. Total phenolic, flavonoids and tannin contents in different extracts of Artemisia absinthium. Journal of Complementary Medicine Research, 1(2):101-104.
  • Singleton VL, Orthofer R, Lamuela-Raventos RM, 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299:152-178.
  • Spigno G, Tramelli L, De Faveri DM, 2007. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 81(1):200-208.
  • Stadler A, Pichler S, Horeis G, Kappe CO, 2002. Microwave-enhanced reactions under open and closed vessel conditions. A case study. Tetrahedron, 58(16):3177-3183.
  • Şahin S, Aybastıer Ö, Işık E, 2013. Optimisation of ultrasonic-assisted extraction of antioxidant compounds from Artemisia absinthium using response surface methodology. Food Chemistry, 141(2):1361-1368.
  • Wang L, Weller CL, 2006. Recent advances in extraction of nutraceuticals from plants. Trends in Food Science and Technology, 17(6):300-312.
  • Wang Y, You J, Yu Y, Qu C, Zhang H, Ding L, Zhang H, Li X, 2008. Analysis of ginsenosides in Panax ginseng in high pressure microwave-assisted extraction. Food Chemistry, 110(1):161-167.
  • Wettasinghe M, Shahidi F, 1999. Evening primrose meal: a source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals. Journal of Agricultural and Food Chemistry, 47(5):1801-1812.
  • Yuan JF, Zhang ZQ, Fan ZC, Yang JX, 2008. Antioxidant effects and cytotoxicity of three purified polysaccharides from Ligusticum chuanxiong Hort. Carbohydrate Polymers, 74(4):822-827.
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Kimya Mühendisliği
Bölüm Kimya / Chemistry
Yazarlar

Mustafa Bener 0000-0002-2699-1354

Yayımlanma Tarihi 1 Mart 2020
Gönderilme Tarihi 5 Temmuz 2019
Kabul Tarihi 23 Eylül 2019
Yayımlandığı Sayı Yıl 2020 Cilt: 10 Sayı: 1

Kaynak Göster

APA Bener, M. (2020). Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia absinthium L.) Using Response Surface Methodology. Journal of the Institute of Science and Technology, 10(1), 357-367. https://doi.org/10.21597/jist.587756
AMA Bener M. Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia absinthium L.) Using Response Surface Methodology. Iğdır Üniv. Fen Bil Enst. Der. Mart 2020;10(1):357-367. doi:10.21597/jist.587756
Chicago Bener, Mustafa. “Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia Absinthium L.) Using Response Surface Methodology”. Journal of the Institute of Science and Technology 10, sy. 1 (Mart 2020): 357-67. https://doi.org/10.21597/jist.587756.
EndNote Bener M (01 Mart 2020) Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia absinthium L.) Using Response Surface Methodology. Journal of the Institute of Science and Technology 10 1 357–367.
IEEE M. Bener, “Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia absinthium L.) Using Response Surface Methodology”, Iğdır Üniv. Fen Bil Enst. Der., c. 10, sy. 1, ss. 357–367, 2020, doi: 10.21597/jist.587756.
ISNAD Bener, Mustafa. “Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia Absinthium L.) Using Response Surface Methodology”. Journal of the Institute of Science and Technology 10/1 (Mart 2020), 357-367. https://doi.org/10.21597/jist.587756.
JAMA Bener M. Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia absinthium L.) Using Response Surface Methodology. Iğdır Üniv. Fen Bil Enst. Der. 2020;10:357–367.
MLA Bener, Mustafa. “Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia Absinthium L.) Using Response Surface Methodology”. Journal of the Institute of Science and Technology, c. 10, sy. 1, 2020, ss. 357-6, doi:10.21597/jist.587756.
Vancouver Bener M. Modeling and Optimizing of Microwave-Assisted Extraction of Antioxidants and Phenolics from Wormwood (Artemisia absinthium L.) Using Response Surface Methodology. Iğdır Üniv. Fen Bil Enst. Der. 2020;10(1):357-6.
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