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Microwave‐assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and nonconventional methodologies
Author(s) -
Carvalho Ana P.,
Mendes Marta,
Moreira Manuela M.,
Cruz Diana,
Magalhães Júlia M. C. S.,
Barroso M. Fátima,
Ramalhosa M. J.,
Duarte Abel,
Guido Luís,
Gomes Ana M.,
Matos Cristina Delerue
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13105
Subject(s) - ascorbic acid , oxygen radical absorbance capacity , chemistry , trolox , extraction (chemistry) , chromatography , trolox equivalent antioxidant capacity , antioxidant , composition (language) , food science , antioxidant capacity , biochemistry , linguistics , philosophy
Summary This study aimed to evaluate the effect of microwave‐assisted extraction ( MAE ) parameters on the composition and bioactivity of goji ( Lycium barbarum ) extracts. Extracts were obtained under a central composite design combination of experimental conditions, and characterised through HPLC ‐ DAD ; their bioactive capacity was ascertained for antimicrobial and antioxidant capacity, the later by spectrophotometric [2,2‐azinobis (3‐ ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt‐radical scavenging activity assay – 413–748 mg ascorbic acid equivalents/100 g DW and oxygen radical absorbance capacity – 1901–2292 mg trolox equivalents/100 g DW ] and electrochemical ( DNA ‐based sensor – 3571–6602 mg ascorbic acid/100 g DW ) methods. The quantitative profile of phenolic compounds was strongly dependent on MAE conditions. Significant correlations were found between the presence of several flavonoids and solvent composition, as well as between phenolic acids with methoxy group and the response to DNA ‐based sensor. Results may improve targeted extractions for specific compounds, leading to the achievement of extracts richer in antioxidant capacity, as well as in the tailoring of the biosensor response sensitivity to the composition of the extracts under analysis.