Open AccessKinetic study on polyphenol and antioxidant activity from karonda fruit (Carissa carandas) extraction via microwave
Author(s) -
D. Thanh-Thuy,
N. Quoc-Duy,
N. T. Van-Linh
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/991/1/012049
Subject(s) - polyphenol , extraction (chemistry) , solvent , antioxidant , chemistry , chromatography , microwave , microwave power , botany , food science , biochemistry , biology , physics , quantum mechanics
Karonda fruit ( Carissa carandas L.) is a tropical fruit rich in biological value due to its high total polyphenol content with potential antioxidant activity. In this study, the kinetics of total polyphenol and antioxidant activity extraction from the karonda fruit by microwave-assisted extraction technique was performed. Microwave power varies from 150, 300, and 450 (W); the ratio of material/solvent varies from 1:20, 1:40, and 1:60 (g/mL). The results show that changes in total polyphenol concentration and antioxidant activity during extraction can be predicted by a second-order kinetic model. Increasing the microwave power or amount of extraction solvent had the effect of increasing the extraction efficiency and extraction rate constant. However, the saturation concentration and the initial extraction rate increased when MW power increased or the amount of extraction decreased. In further study, the highest quality of extract, collected at the optimized conditions of microwave-assisted extraction, could be used to develop new food products for the health benefits of customers.