Effect of microwave roasting and different solvents on the extraction of bioactive compounds from date seed

Abstract

In this study, phenolic compounds were extracted from date seeds treated with different roasting methods (microwave (MW) and traditional) with three different solvents (water, acidic water, and alcohol), and their changes were investigated. The best results for total phenolic content (TPC) and antioxidant activity were given by 80% methanol (%1 HCI) solvent. The highest amount of TPC was determined in MW roasting at 300 W (7601.71 ± 155.759 mg GAE/100 g dry weight), followed by unroasted (7333.64± 3.12 mg GAE/ 100g dry weight) samples. On the other hand, traditional roasting was less effective than MW roasting at 300 W in terms of TPC, it had the highest antioxidant activity in all samples. HPLC results showed that date seeds contained individual phenolics like caffeic acid, p-cumaric acid, gallic acid, 3,4-dihydroxybenzoic acid, and rutin, and their amounts were affected by different roasting methods. As a multivariate analysis, PCA was a successful method for the classification of roasting treatments based on the bioactive compounds and antioxidant activity. According to these results, roasting had a significant effect on the extraction of phenolic compounds from date seed.

Keywords

• Antioxidant activity
• Date seed
• Extraction
• Microwave roasting
• TPC

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