Open AccessEffects of microwave extraction conditions on polyphenol content and antioxidant activity of pomelo extract (Citrus maxima (Burm.)Merr.)
Author(s) -
NhuNgoc Nguyen,
Huetran Duong,
Huiping Long,
Tran Thi Yen Nhi,
Dao Tan Phat
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/991/1/012035
Subject(s) - polyphenol , extraction (chemistry) , solvent , antioxidant , microwave , chemistry , food science , microwave power , chromatography , botany , organic chemistry , biology , physics , quantum mechanics
The albedo, white peel of pomelo Citrus maxima (Burm.)Merr., is by-product of food processing, and has polyphenol and antioxidant activity. However, there are not many studies on polyphenol from pomelo peel in Vietnam by microwave extraction. Microwave-assisted extraction helps more efficient heating, faster energy transfer, increasing or decreasing temperature control, saving solvent and cost to extract active ingredients from plant materials. This research applied microwave extraction to extract polyphenol from pomelo Citrus maxima (Burm.)Merr. The factors that affected the extraction process such as solvent concentration, microwave power, extraction time and material to solid ratio were investigated. The results obtained that the highest polyphenol content (2.46 gGAE/L) and antioxidant activity (1325.85 µmolTE/L) with ethanol concentration of 60%, microwave power of 300W, microwave-assisted time of 2 minutes, and material to solvent ratio of 1:30.