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Optimisation of microwave‐assisted extraction of phenolic compounds from broccoli and its antioxidant activity
Author(s) -
Jokić Stela,
Cvjetko Marina,
Božić Đurđica,
Fabek Sanja,
Toth Nina,
VorkapićFurač Jasna,
Redovniković Ivana Radojčić
Publication year - 2012
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/j.1365-2621.2012.03143.x
Subject(s) - extraction (chemistry) , antioxidant , chemistry , response surface methodology , solvent , methanol , chromatography , microwave power , antioxidant capacity , microwave , water extraction , organic chemistry , physics , quantum mechanics
Summary The effect of independent variables of microwave‐assisted extraction ( MAE ), extraction temperature (50–90 °C), microwave power (100–200 W ), solvent concentration (methanol/water, 50–90%, v/v) and extraction time (1–27 min) on total phenolics and flavonoids contents as well as antioxidant activity of broccoli extracts was investigated. Response surface methodology was successfully applied for optimisation and the high correlation of the mathematical model indicated that a quadratic polynomial model could be used for optimisation of investigated responses. Considering the maximum amount of extracted total phenolics, total flavonoids and antioxidant activity expressed as ORAC value, the optimal conditions for all three investigated responses were obtained (temperature −71.11 °C; microwave power −167.03 W; solvent concentration −75.95%; and extraction time 16.34 min), which is in agreement with optimal conditions obtained for each investigated responses. The development of simultaneously MAE methods for total phenolics, total flavonoids and antioxidant activity of broccoli extracts might simplify assessment of broccoli as valuables source of antioxidants.