Optimization of Microwave-Assisted Extraction of Phenolic Compounds with Antioxidant Activity from Carob Pods
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http://hdl.handle.net/10045/98747
Título: | Optimization of Microwave-Assisted Extraction of Phenolic Compounds with Antioxidant Activity from Carob Pods |
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Autor/es: | Quiles-Carrillo, Luis | Mellinas-Ciller, Ana-Cristina | Garrigós, María del Carmen | Balart, Rafael | Torres-Giner, Sergio |
Grupo/s de investigación o GITE: | Análisis de Polímeros y Nanomateriales |
Centro, Departamento o Servicio: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología |
Palabras clave: | Microwave-assisted extraction | Antioxidant activity | Carob pods | Gallic acid | Phenolic compounds | Box–Behnken design |
Área/s de conocimiento: | Química Analítica |
Fecha de publicación: | nov-2019 |
Editor: | Springer US |
Cita bibliográfica: | Food Analytical Methods. 2019, 12(11): 2480-2490. doi:10.1007/s12161-019-01596-3 |
Resumen: | A microwave-assisted extraction (MAE) procedure to obtain phenolic compounds from carob bark was optimized by using response surface methodology. A four-factor, three-level Box–Behnken design with five central points was used to evaluate the influence of temperature, solid-liquid ratio, ethanol concentration, and time in carob bark extraction in terms of antioxidant activity (DPPH) and total extraction yield. Optimal extraction conditions were found using 80 °C, 35% (v/v) ethanol, a ratio of 35 mL/g, and 29.5 min. Total phenolics content (TPC), antioxidant activity (DPPH, FRAP, ABTS), carbohydrate content, and main polyphenols composition (HPLC) were determined at optimal conditions. An experimental total yield of 66.5% was obtained with a TPC value of 33.6 mg GAE/g DW and polysaccharides content of 345.4 mg glucose/g DW. A high antioxidant activity was also shown by the three methods tested. The results showed the potential of carob pods skin as a natural source of phenolic compounds, in particular gallic acid, and the effectiveness of MAE as extraction technique for the revalorization of this agro-food waste. |
Patrocinador/es: | This research was supported by the Spanish Ministry of Science, Innovation and Universities (MICIU) programs MAT2017-84909-C2-2-R and AGL2015-63855-C2-1-R and by the EU H2020 project YPACK (reference number 773872). Quiles-Carrillo wants to thank GV for his FPI grant (ACIF/2016/182) and MECD for his FPU grant (FPU15/03812). Torres-Giner also thank MINECO for his Juan de la Cierva contract (IJCI-2016-29675). |
URI: | http://hdl.handle.net/10045/98747 |
ISSN: | 1936-9751 (Print) | 1936-976X (Online) |
DOI: | 10.1007/s12161-019-01596-3 |
Idioma: | eng |
Tipo: | info:eu-repo/semantics/article |
Derechos: | © Springer Science+Business Media, LLC, part of Springer Nature 2019 |
Revisión científica: | si |
Versión del editor: | https://doi.org/10.1007/s12161-019-01596-3 |
Aparece en las colecciones: | Investigaciones financiadas por la UE INV - NANOBIOPOL - Artículos de Revistas |
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Archivo | Descripción | Tamaño | Formato | |
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2019_Quiles-Carrillo_etal_FoodAnalMethods_final.pdf | Versión final (acceso restringido) | 1,01 MB | Adobe PDF | Abrir Solicitar una copia |
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