Microwave-assisted extraction of antioxidant phenolic compounds from artichoke (Cynara scolymus L. cv Bayrampasa): optimisation and kinetic modelling

Saloglu D., . and Kayahan S., . Microwave-assisted extraction of antioxidant phenolic compounds from artichoke (Cynara scolymus L. cv Bayrampasa): optimisation and kinetic modelling. pp. 704-715. ISSN 22317546

The objective of the present work was to optimise an efficient alternative technique for the extraction of total phenolics and antioxidants from Bayrampasa variety artichoke by-products and to evaluate the potential role of artichoke as a source of health-promoting phenolic compounds and antioxidants. In the present work microwave-assisted extraction (MAE) was used in order to obtain phenolic compounds and antioxidants from artichoke by-products such as leaves and bracts. The obtained phenolic compounds and antioxidants were assessed in terms of total phenolic content (TPC) 2 2-diphenyl-1-picryl-hydrazine (DPPH) antioxidant activity and cupric-reducing antioxidant capacity (CUPRAC). The highest TPC and CUPRAC values were obtained at 4 min and the highest DPPH activity was observed at 6 min and 80C for leaf and bract extracts; also the TPC DPPH and CUPRAC values of bract extracts were significantly lower than that of leaf extracts. Modelling of MAE for the artichoke leaves and bracts mixture using the central composite design was examined for determination of solvent/solid ratio (v/w) time and solvent/water ratio (v/v). Additionally second order and Pelegs kinetic models proved to be the most suitable in describing the MAE kinetics for artichoke leaves and bracts mixture.

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Abstract

The objective of the present work was to optimise an efficient alternative technique for the extraction of total phenolics and antioxidants from Bayrampasa variety artichoke by-products and to evaluate the potential role of artichoke as a source of health-promoting phenolic compounds and antioxidants. In the present work microwave-assisted extraction (MAE) was used in order to obtain phenolic compounds and antioxidants from artichoke by-products such as leaves and bracts. The obtained phenolic compounds and antioxidants were assessed in terms of total phenolic content (TPC) 2 2-diphenyl-1-picryl-hydrazine (DPPH) antioxidant activity and cupric-reducing antioxidant capacity (CUPRAC). The highest TPC and CUPRAC values were obtained at 4 min and the highest DPPH activity was observed at 6 min and 80C for leaf and bract extracts; also the TPC DPPH and CUPRAC values of bract extracts were significantly lower than that of leaf extracts. Modelling of MAE for the artichoke leaves and bracts mixture using the central composite design was examined for determination of solvent/solid ratio (v/w) time and solvent/water ratio (v/v). Additionally second order and Pelegs kinetic models proved to be the most suitable in describing the MAE kinetics for artichoke leaves and bracts mixture.

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Item Type:	Article
AGROVOC Term:	Cynara scolymus
AGROVOC Term:	Microwave ovens
AGROVOC Term:	Sampling
AGROVOC Term:	Experimental design
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Extraction
AGROVOC Term:	Antioxidants
AGROVOC Term:	Phenolic compounds
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9996

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