Naslov
Effect of extraction conditions on extraction yield, total polyphenolic content and antioxidant capacity of yarrow (Achilea millefolium L.)

Autori
Benković, Maja ; Belščak-Cvitanović, Ana ; Jurina, Tamara ; Valinger, Davor ; Jurinjak Tušek, Ana ; Jakelić, Marija ; Gajdoš Kljusurić, Jasenka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 16th Ružička days, "Today science-tomorrow industry" / Jukić, A ; Šubarić, D. - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2017, 155-162

Skup
16th Ružička days, "Today science-tomorrow industry"

Mjesto i datum
Vukovar, Hrvatska, 21.09.2016. - 23.09.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extraction ; optimization ; particle size ; temperature ; yarrow

Sažetak
In search for novel, functional foods, the food industry is turning towards utilization of herbal extracts in food products. The use of medicinal plants, a widespread source of bioactive compounds, with well documented functional properties is becoming more appealing for the food industry. Yarrow (Achillea millefolium L.) is rich in flavonoids, tannins, sterols and salicylic acid. In order to obtain the highest possible amount of bioactives, efficient extraction procedures are required. The aim of this paper is to optimize and define the effect of extraction conditions on extraction yield, total polyphenolic content and antioxidant capacity of yarrow. Particle size, duration of the extraction process, mixing speed and temperature were taken into account as factors influencing the water extraction of bioactive compounds from yarrow. The following extraction conditions resulted in the highest extraction yield (0.82 % of dry mater): particle size less than 100 µm, 30 minutes extraction at 80 °C and 500 min-1 rotation speed. These conditions are also optimal for extraction of the antioxidant compounds and total polyphenols. Based on the results of this study, temperature, duration, particle size and mixing speed have a simultaneous influence on the extraction yield, total polyphenolic content and antioxidant capacity of yarrow extracts.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

Napomena
Ovaj rad doprinos je projektu "Primjena mikroreaktora u praćenju antioksidacijske aktivnosti samoniklog bilja (MICRO-AA)" projektni broj HR.3.2.01-0069, koji je financiran iz Europskog socijalnog fonda (ESF) putem operativnog programa Razvoj ljudskih potencijala.

POVEZANOST RADA