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In recent years, there has been growing interest in the influence of sprouts on health. Fruit and vegetables are the main sources of organic acids for humans; however, little is yet known about organic acids in sprouts. In this study, the selection of the optimal parameters for extraction of organic acids from fresh, edible sprouts is reported. Two extraction techniques: microwave-assisted (MAE) and ultrasound-assisted were compared. The experimental conditions were optimized in terms of extraction time, temperature, and composition of extraction solution. To determine the influence of time and temperature of extraction or sample cooling, solvents used for extraction, on the analytical signal in isotachophoretic separation, the methods of experimental planning fractional factorial design: 3 were used (three factor, three-level design). The optimal conditions for extraction of organic acids from radish sprouts were MAE, 90 °C; 18 min; and 0.01 M NaOH as a solvent.

Optimization of Conditions for Organic Acid Extraction from Edible Plant Material as Applied to Radish Sprouts