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izvor podataka: crosbi

Optimization of microwave-assisted extraction of phenolic compounds from broccoli and its antioxidant activity (CROSBI ID 184657)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Jokić, Stela ; Cvjetko, Marina ; Božić, Đurđica ; Fabek, Sanja ; Toth, Nina ; Vorkapić-Furač, Jasna ; Radojčić Redovniković, Ivana. Optimization of microwave-assisted extraction of phenolic compounds from broccoli and its antioxidant activity // International journal of food science & technology, 47 (2012), 12; 2613-2619. doi: 10.1111/j.1365-2621.2012.03143.x

Podaci o odgovornosti

Jokić, Stela ; Cvjetko, Marina ; Božić, Đurđica ; Fabek, Sanja ; Toth, Nina ; Vorkapić-Furač, Jasna ; Radojčić Redovniković, Ivana.

engleski

Optimization of microwave-assisted extraction of phenolic compounds from broccoli and its antioxidant activity

The effect of independent variables of microwave-assisted extraction, 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 were investigated. Response surface methodology was successfully applied for optimization and the high correlation of the mathematical model indicated that a quadratic polynomial model could be used for optimization 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% ; extraction time 16.34 min), which is in agreement to optimal conditions obtained for each investigated responses. The development of simultaneously microwave-assisted extraction methods for total phenolics, total flavonoids, and antioxidant activity of broccoli extracts might simplify assessment of broccoli as valuables source of antioxidants.

antioxidant activity; broccoli; flavonoids; microwave-assisted extraction; phenolic compounds; response surface methodology

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Podaci o izdanju

47 (12)

2012.

2613-2619

objavljeno

0950-5423

10.1111/j.1365-2621.2012.03143.x

Povezanost rada

Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

Poveznice
Indeksiranost