Characterization of Cylindra Beetroot Wastes Volarized With Green Solvent by Thermal Emerging Technology (Microwave Irradiation)

Abstract

Accordingly, with the benefits of high temperature with short time treatment, microwave irradiation has conquered novel extraction technology to volarize food wastes. Compared to other unconventional ways, microwave-assisted-extraction (MAE) is superior for its accordance with green solvents due to the mode of heating which based on the dielectric constant level of solvents. In this study, the extraction processes of bioactive compounds from waste parts of beetroot were accomplished using a home-use microwave oven. Aside from peel; stalk and flesh were utilized for extraction at three coded levels of process conditions (low, medium, and high) for comparison. Control samples were prepared at 70ºC for 1 h extraction time with 1:10 w/v solvent ratio. Spectrophotometric analysis was performed for approaching bioactive compounds existing in specific parts of the beetroot. Compared to the control, approximately 2.2 times of total betalains, phenolics, flavonoids, and the relevant antioxidants were scavenged at 800 W of microwave power together with 150 s of extraction period following the descending order: peel, flesh, and stalk. Our observation is a prove of the high extraction efficiency of green solvent since pure water solvent brought more amount of specific bioactive compounds than aqueous ethanol under the same studied process conditions.

Comparison of reverse osmosis (X‐20, RO‐99) and nanofiltration (NF‐270) membranes in the concentration of hawthorn fruit and anise seed extracts

“…To measure flavonoids, a colourimetric method was used in the study described by (Floegel et al ., 2011; Zin & Bánvölgyi, 2021). In this experiment, 0.5 mL of each plant extract was mixed with 4 mL of distilled water and 0.3 mL of 10% aluminium chloride; 5 min later, the mixture was mixed with 0.3 mL of 5% (w/v) sodium nitrite (NaNO 2 ) solution and allowed to sit for 1 min before adding 2 mL of 1 M sodium hydroxide (NaOH) and making it up to 10 mL using distilled water.…”

“…A radical scavenging activity method described by Zin and Bánvölgyi in 2021 and Blois in 1958 was used to determine the antioxidant activity of extracts and standards. To prepare the reagent, 22 mg of DPPH were dissolved in 50 mL of methanol, and then 0.1 mL of various concentrations of extracts or standards were added to 3.9 mL of a DPPH methanolic solution.…”

Heat, ultrasound, and microwave assisted extraction methods for recovering bioactive components from hawthorn fruit (Crataegus monogyna Jacq.)

“…UV-Vis spectrometer analysis has been used to measure the TFC of food extracts (Zin and Bánvölgyi, 2021;Floegel et al, 2011). Colored flavonoid-aluminum complex absorbance has been evaluated immediately at 510 nm against a blank.…”