Optimization and kinetic modelling of microwave-assisted extraction of phenolic contents and antioxidants from Turkish artichoke

Abstract

Replacing traditional extraction technology with ultrasonic or microwave-assisted extraction has attracted considerable attention. In order to maximize the yield of extracted polyphenolic compounds and antioxidants from Sakiz artichoke by-products, a central composite design (CCD) was applied to optimize the microwave-assisted extraction (MAE) in the current study. The study found that the optimal conditions for MAE of Sakiz artichoke by-products were: extraction time 6 min; ethanol/water ratio 50:50 (v/v); (ethanol-water)/solid ratio 15:1 mL/g; microwave power 320 W; and temperature 80°C; resulting in the total phenolic compounds (TPC), DPPH, and CUPRAC antioxidant activity values of 607 mg GAE/100 g, 878 mg TE/100 g, and 2922 mg TE/100 g, respectively. The extraction of TPC, DPPH, and CUPRAC antioxidants from artichoke by-products was investigated by the first-order, second-order, Peleg's, and Page's kinetic models. These results confirmed that MAE has a great potential for the extraction of polyphenolic compounds and antioxidants from Sakiz artichoke by-products.Optimización y modelado cinético de la extracción de contenidos fenólicos y antioxidantes de la alcachofa turca asistida por microondas RESUMEN La sustitución de la técnica de extracción tradicional por la extracción ultrasónica o asistida por microondas ha generado considerable atención. Con el propósito de maximizar el rendimiento de los compuestos polifenólicos y antioxidantes extraídos de los subproductos de la alcachofa de Sakiz, en el presente estudio se aplicó un diseño compuesto central (CCD) para optimizar la extracción asistida por microondas (MAE). El estudio determinó que las condiciones óptimas para la MAE de los subproductos de dicha alcachofa eran: tiempo de extracción 6 min; relación etanol/agua 50:50 (v/v); relación (etanol/agua)/sólido 15:1 mL/g; potencia de las microondas 320 W; y temperatura 80°C. Estas condiciones produjeron valores de actividad antioxidante de los compuestos fenólicos totales (TPC), DPPH y CUPRAC de 607 mg GAE/100 g, 878 mg TE/100 g y 2,922 mg TE/100 g, respectivamente. La extracción de TPC y de antioxidantes DPPH y CUPRAC de los subproductos de la alcachofa fue investigada aplicando modelos cinéticos de primer orden, segundo orden, de Peleg y de Page. Los resultados obtenidos confirmaron que la MAE tiene gran potencial para la extracción de compuestos polifenólicos y antioxidantes de los subproductos de la alcachofa Sakiz.

Farklı Olgunluklarda Tüketilen Sakız Enginarının (Cynara Scolymus L.) Biyoaktif Bileşenlerinin İncelenmesİ

“…Bu süre sonunda renkli ürünün absorbansı 515 nm dalga boyunda spektrofotometrede okunmuştur. Örneklere ait absorbans değerlerinin kalibrasyon eğrisinin içine düşmesi için örnekler gerektiğince kat seyreltilmiştir (Kayahan & Saloglu, 2020). CUPRAC (Copper Reducing Antioxidant Capacity) analizi için Apak vd.…”

Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars

“…The total phenolic contents (TPCs) of extract phases were assessed spectrophotometrically using the Folin-Ciocâlteu procedure (Kayahan and Saloglu, 2020). TPC values were calculated as milligram gallic acid equivalents (GAE) per 100 g of dry weight.…”

“…The DPPH antioxidant activities of extract phases were examined according to Kayahan and Saloglu (2020). DPPH values were calculated as milligram Trolox equivalent per 100 g of dry weight.…”

“…Oneway analysis of variance with Tukey test was performed by using Statgraphics software in order to determine differences in TPC, DPPH, CUPRAC, and phenolic compound values of the receptacle (heart), inner bracts, outer bracts, leaves, and stem of artichokes. Differences were considered significant at p < 0.05 (Kayahan and Saloglu, 2020).…”

Kinetic and thermodynamic studies of eicosapentaenoic acid extraction from Nannochloropsis oceanica using tetramethyl ammonium chloride and microwave irradiation

“…The extraction of essential oils from patchouli leaves ( Pogostemon cablin Benth ) using MAE was reported using first-order kinetic modeling [ 33 ]. Furthermore, second-order kinetic modelling was utilized to describe the MAE of chemicals extracted from Vernonia cinerea leaf [ 34 ], oil extraction from sandalwood [ 35 ], and the phenolics and antioxidants content of Turkish artichoke [ 36 ]. Patricelli’s model has been frequently used to examine MAE for lipid extraction from Nannochloropsis sp .…”