Comparison of microwave-assisted techniques for the extraction of antioxidants fromCitrus paradisiMacf. biowastes


Cigeroglu Z., Bayramoglu M., Krbaslar S. I. , Sahin S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume:
  • Publication Date: 2020
  • Doi Number: 10.1007/s13197-020-04632-x
  • Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Istanbul University Affiliated: Yes

Abstract

Microwave-assisted extraction (MAE) and solvent-free microwave extraction and Soxhlet extraction were applied to Ray Ruby grapefruit leaves (Citrus paradisiMacf.) to compare extract efficiency. Face centered composite designs were constructed via response surface methodology. Effects of factors of MAE were investigated on total phenolic content (TPC) and naringin content (NC). The optimized conditions were established as 1.4 kWL(-1)for microwave power density, 20.00 gL(-1)for solid/solvent ratio, 218.180 s for extraction time, while responses were calculated as 14.210 mg of gallic acid equivalent per g of the dried leaf (mg GAE g(-1)DL) and 13.198 mg of naringin per g of dried leaf (mg Ng(-1)DL) for TPC and NC, respectively. SFME and classical Soxhlet methods were also conducted for comparison reasons.