@article{article_321124, title={Optimization of Microwave-assisted Extraction of Phenolics from Organic Strawberry Using Response Surface Methodology}, journal={Harran Tarım ve Gıda Bilimleri Dergisi}, volume={21}, pages={143–154}, year={2017}, DOI={10.29050/harranziraat.321124}, author={Elik, Aysel and Koçak Yanık, Derya and Göğüş, Fahrettin}, keywords={Microwave-assisted extraction,Strawberry,Phenolics,Response surface methodology}, abstract={<p class="MsoNormal" style="margin-bottom:.0001pt;text-align:justify;line-height:normal;"> <span lang="en-us" style="font-size:10pt;" xml:lang="en-us">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 <sup>-1 </sup>) 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 <sup>-1 </sup> of
solvent to sample ratio. The maximum predicted extraction yield and TPC under
the optimum conditions were 8.23 % and 19.65 </span> <span lang="en-us" style="font-size:10pt;" xml:lang="en-us">mg GAE g <sup>-1 </sup>
dry strawberry, respectively </span> <span lang="en-us" style="font-size:10pt;" xml:lang="en-us">. Total
anthocyanin content (TAC), </span> <span lang="en-us" style="font-size:10pt;" xml:lang="en-us">DPPH·EC <sub>50 </sub> </span> <span lang="en-us" style="font-size:10pt;" xml:lang="en-us">
and FRAP values of extracts produced at optimum conditions were determined as
2.3 </span> <span lang="en-us" style="font-size:10pt;" xml:lang="en-us">mg Cyn-3-glu g <sup>-1 </sup> dry strawberry </span> <span lang="en-us" style="font-size:10pt;" xml:lang="en-us">, 1.67 mg dry strawberry mL <sup>-1 </sup> and 197.83 μmoles TE g <sup>-1 </sup>
dry strawberry, respectively. </span> </p> <p> </p> <p> </p>}, number={2}, publisher={Harran Üniversitesi}