Naslov
Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

Autori
Lovrić, Vanja ; Putnik, Predrag ; Bursać Kovačević, Danijela ; Jukić, Marijana ; Dragović-Uzelac, Verica

Izvornik
Food technology and biotechnology (1330-9862) 55 (2017), 2; 243-250

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
microwave-assisted extraction, blackthorn (Prunus spinosa L.) fl owers, phenolic compounds, antioxidant capacity

Sažetak
This research was undertaken to investigate the infl uence of extraction parameters during microwave-assisted extraction on total phenolic content, total fl avonoids, total hydroxycinnamic acids and total fl avonols of blackthorn fl owers as well as to evaluate the antioxidant capacity by two diff erent methods (2, 2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and ferric reducing antioxidant power assays). The investigated extraction parameters were: solvent type and volume fraction of alcohol in solvent (50 and 70 % aqueous solutions of ethanol and methanol), extraction time (5, 15 and 25 min) and extraction temperature (40, 50 and 60 °C) controlled by microwave power of 100, 200 and 300 W. Multivariate analysis of variance (MANOVA) was used to evaluate the diff erences at a 95 % confi dence level (p≤0.05). The obtained results show that aqueous solution of ethanol was more appropriate solvent for extraction of phenolic compounds (total fl avonoids, total hydroxycinnamic acids and total fl avonols) than aqueous solution of methanol. The amount of phenolic compounds was higher in 70 % aqueous solution of ethanol or methanol, while higher antioxidant capacity was observed in 50 % aqueous solution of methanol. Higher temperature of extraction improved the amount of phenolic compounds and also antioxidant capacity determined by 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging capacity assay. Extensive duration of extraction (15- to 25-minute interval) has a signifi cant eff ect only on the increase of total phenolic content, while specifi c phenolic compound content and antioxidant capacity were the highest when microwave extraction time of 5 min was applied.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA