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

International Journal of Food Science and Technology

Volumn 47, Issue 12, 2012, Pages 2613-2619

  Jokić, Stela ^a   Cvjetko, Marina ^b   Božić, Durdica ^b   Fabek, Sanja ^c   Toth, Nina ^c   Vorkapić Furač, Jasna ^b   Redovniković, Ivana Radojčić ^b  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Antioxidant activity; Broccoli; Flavonoids; Microwave assisted extraction; Phenolic compounds; Response surface methodology

Indexed keywords

ANTIOXIDANT ACTIVITIES; BROCCOLI; MICROWAVE-ASSISTED EXTRACTION; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY;

AGENTS; FLAVONOIDS; MATHEMATICAL MODELS; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; OPTIMIZATION; PLANTS (BOTANY); SURFACE PROPERTIES;

PHENOLS;

BRASSICA OLERACEA VAR. ITALICA;

EID: 84869081497     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03143.x     Document Type: Article

References (34)

1. Aires, A., Fernandes, C., Carvalho, R., Bennett, R.N., Saavedra, M.J. & Rosa, E.A.S. (2011). Seasonal effects on bioactive compounds and antioxidant capacity of six economically important Brassica Vegetables. Molecules, 16, 6816-6832.
2. Bahorun, T., Luximon-Ramma, A., Crozier, A. & Aruoma, O.I. (2004). Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of Agricultural and Food Chemistry, 84, 1553-1561.
3. Ballard, T.S., Mallikarjunan, P., Zhou, K. & O'Keefe, S. (2010). Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chemistry, 120, 1185-1192.
4. Bas, D. & Boyaci, I.H. (2007). Modeling and optimization I: usability of response surface methodology. Journal of Food Engineering, 78, 836-845.
5. Beejmohun, V., Fliniaux, O., Grand, É., Lamblin, F., Bensaddek, L. & Christen, P. (2007). Microwave-assisted extraction of the main phenolic compounds in flaxseed. Phytochemical Analysis, 18, 275-282.
6. Chen, L., Jin, H., Ding, L. et al. (2008). Dynamic microwave -assisted extraction of flavonoids from Herba Epimedii. Separation and Purification Technology, 59, 50-57.
7. Chu, Y.F., Sun, J., Wu, X. & Liu, R.H. (2002). Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry, 50, 6910-6916.
8. Cohen, J., Kristal, R. & Stanford, J. (2000). Fruit and vegetable intakes and prostate cancer. Journal of the National Cancer Institute, 92, 61-68.
9. Eskilsson, C.S. & Björklund, E. (2000). Analytical-scale microwave assisted extraction. Journal of Chromatography A, 902, 227-250.
10. Gao, M., Song, B.-Z. & Liu, C.-Z. (2006). Dynamic microwave-assisted extraction of flavonoids from Saussurea medusa Maxim cultured cells. Biochemical Engineering Journal, 32, 79-83.
11. Hayat, K., Hussain, S., Abbas, S. et al. (2009). Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro. Separation and Purification Technology, 70, 63-70.
12. He, F.J., Nowson, C.A., Lucas, M. & Macgregor, G.A. (2007). Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies. Journal of Human Hypertension, 21, 717-728.
13. Heimler, D., Vignolini, P., Dini, M.G., Vincieri, F.F. & Romani, A. (2006). Antiradical activity and polyphenol composition of local Brassicaceae edible varieties. Food Chemistry, 99, 464-469.
14. Ignat, I., Volf, I. & Popa, V.I. (2011). critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables. Food Chemistry, 126, 1821-1835.
15. Jaiswal, A.K., Abu-Ghannam, N. & Gupta, S. (2012). A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables. International Journal of Food Science and Technology., 47, 223-231.
16. Kalia, K., Sharma, K., Singh, H.P. & Singh, B. (2008). Effects of extraction methods on phenolic contents and antioxidant activity in aerial parts of Potentilla atrosanguinea Lodd. and quantification of its phenolic constituents by RP-HPLC. Journal of Agricultural and Food Chemistry, 56, 10129-10134.
17. Koh, E., Wimalasiri, K.M.S., Chassy, A.W. & Mitchell, A.E. (2009). Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli. Journal of Food Composition and Analysis, 22, 637-643.
18. Kormin, F., Ahmed, I., Yunus, R.M. & Yusof, Z.A.M. (2010). The potential of modified microwave extraction system (MMES) to extract bioactive components from ferns. International Journal of Engineering and Technology, 10, 7-21.
19. Kurilich, A.C., Jeffery, E.H., Juvik, J.A., Wallig, M.A. & Klein, B.P. (2002). Antioxidant capacity of different broccoli (Brassica oleracea) genotypes using the oxygen radical absorbance capacity (ORAC) assay. Journal of Agricultural and Food Chemistry, 50, 5053-5057.
20. Mandal, V., Mohan, Y. & Hemalatha, S. (2007). Review article microwave assisted extraction -an innovative and promising extraction tool for medicinal plant research. Pharmacognosy Reviews, 1, 7-16.
21. Moreno, D.A., Carvajal, M., López-Berenguer, C. & García-Viguera, C. (2006). Chemical and biological characterisation of nutraceutical compounds of broccoli. Journal of Pharmaceutical and Biomedical Analysis, 41, 1508-1522.
22. Ninfali, P., Mea, G., Giorgini, S., Rocchi, M. & Bacchiocca, M. (2005). Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Methods in Enzymology, 93, 257-266.
23. Pan, Y., He, C., Wang, H., Ji, X., Wang, K. & Liu, P. (2010). Antioxidant activity of microwave-assisted extract of Buddleia officinalis and its major component. Food Chemistry, 121, 497-502.
24. Podsedek, A. (2007). Natural antioxidants and antioxidant capacity of Brassica vegetables: a review. LWT - Food Science and Technology, 40, 1-11.
25. Roy, M.K., Juneja, L.R., Isobe, S. & Tsushida, T. (2009). Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry, 114, 263-269.
26. Singh, A., Sabally, K., Kubow, S. et al. (2011). Microwave-assisted extraction of phenolic antioxidants from potato peels. Molecules, 16, 2218-2232.
27. Singleton, V.L., Orthofer, R. & Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants means of Folin Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
28. Song, J., Li, D., Liu, C. & Zhang, Y. (2011). Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity. Innovative Food Science and Emerging Technologies, 12, 282-287.
29. Sutivisedsak, N., Cheng, H.N., Willett, J.L., Lesch, W.C., Tangsrud, R.R. & Biswas, A. (2010). Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.). Food Research International, 43, 516-519.
30. Vallejo, F., Tomas-Barberan, F.A. & Garcia-Viguera, C. (2004). Characterisation of flavonols in broccoli (Brassica oleracea L. var. italica) by liquid chromatography-UV diode-array detection-electrospray ionisation mass spectrometry. Journal of Chromatography A, 1054, 181-193.
31. Van Poppel, G., Verhoeven, D.T., Verhagen, H. & Goldbohm, R.A. (1999). Brassica vegetables and cancer prevention. Epidemiology and mechanisms. Advances in Experimental Medicine and Biology, 472, 159-168.
32. Xiao, W., Han, L. & Shi, B. (2008). Microwave-assisted extraction of flavonoids from Radix Astragali. Separation and Purification Technology, 62, 614-618.
33. Zhang, L., Wang, Y., Wu, D., Xu, M. & Chen, Y. (2011). Microwave-assisted extraction of polyphenols from Camellia oleifera fruit hull. Molecules, 16, 4428-4437.
34. Zhou, K. & Yu, L. (2006). Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado. LWT - Food Science and Technology, 39, 1155-1162.