Optimisation of microwave-assisted extraction of prune (Prunus domestica) antioxidants by response surface methodology

International Journal of Food Science and Technology

Volumn 49, Issue 10, 2014, Pages 2158-2166

  Haddadi Guemghar, Hayate ^a   Janel, Nathalie ^b   Dairou, Julien ^b   Remini, Hocine ^a   Madani, Khodir ^a  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b UNIVERSITÉ PARIS DESCARTES   (France)

Author keywords

Antioxidant activity; Epicatechin gallate; Microwave assisted extraction; Prune; Response surface methodology; Total phenols

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; IRRADIATION; MICROWAVE GENERATION; MICROWAVE IRRADIATION; MICROWAVE POWER TRANSMISSION; ORGANIC SOLVENTS; PHENOLS; SOLVENTS; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; EPICATECHIN GALLATE; MICROWAVE-ASSISTED EXTRACTION; PRUNE; RESPONSE SURFACE METHODOLOGY; TOTAL PHENOLS;

EXTRACTION;

PRUNUS DOMESTICA;

EID: 85027919540     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12526     Document Type: Article

References (29)

1. Alu'datt, M.H., Alli, I., Ereifej, K., Alhamad, M., Al-Tawaha, A.R. & Rababah, T. (2010). Optimisation, characterisation and quantification of phenolic compounds in olive cake. Food Chemistry, 123, 117-122.
2. Aspée, E. & Fernéandez, K. (2011). The effect of different extraction techniques on extraction yield, total phenolic, and anti-radical capacity of extracts from Pinus radiata Bark. Industrial Crops and Products, 34, 838-844.
3. Athanasios, M., Georgios, L. & Michael, K. (2007). A rapid microwave-assisted derivatization process for the determination of phenolic acids in brewer's spent grains. Food Chemistry, 102, 606-611.
4. 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.
5. Chan, S., Lee, C., Yap, C., Wan Aida, W. & Ho, C. (2009). Optimisation of extraction conditions for phenolic compounds from limau purut (Citrus hystrix) peels. International Food Research Journal, 16, 203-213.
6. Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. & Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíi{dotless}z & Pavóon) tubers. Separation and Purification Technology, 55, 217-225.
7. Hayat, K., Zhang, X., Chen, H., Xia, S., Jia, C. & Zhong, F. (2010). Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity. Separation and Purification Technology, 73, 371-376.
8. Kayano, S.-I., Yamada, N.F., Suzuki, T. et al. (2003). Quantitative evaluation of antioxidant components in prunes (Prunus domestica L.). Journal of Agricultural and Food Chemistry, 51, 1480-1485.
9. Kimura, Y., Ito, H., Kawaji, M., Ikami, T. & Hatano, T. (2008). Characterization and antioxidative properties of oligomeric proanthocyanidin from prunes, dried fruit of Prunus domestica L. Bioscience, Biotechnology, and Biochemistry, 72, 1615-1618.
10. Liyana-Pathirana, C. & Shahidi, F. (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry, 93, 47-56.
11. Mandal, V. & Mandal, S.C. (2010). Design and performance evaluation of a microwave based low carbon yielding extraction technique for naturally occurring bioactive triterpenoid: oleanolic acid. Biochemical Engineering Journal, 50, 63-70.
12. Nuñez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S. & Keeton, J.T. (2008). Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation. Meat Science, 80, 997-1004.
13. Péerez-Serradilla, J.A. & Luque de Castro, M.D. (2011). Microwaveassisted extraction of phenolic compounds from wine lees and spray-drying of the extract. Food Chemistry, 124, 1652-1659.
14. Pompeu, D.R., Silva, E.M. & Rogez, H. (2009). Optimisation of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using Response Surface Methodology. Bioresource Technology, 100, 6076-6082.
15. Proestos, C. & Komaitis, M. (2008). Application of microwaveassisted extraction to the fast extraction of plant phenolic compounds. LWT-Food Science and Technology, 41, 652-659.
16. Rice-Evans, C., Miller, N. & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2, 152-159.
17. Song, J., Li, D., Liu, C. & Zhang, Y. (2011). Optimized microwaveassisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity. Innovative Food Science & Emerging Technologies, 12, 282-287.
18. Sparr Eskilsson, C. & Bjöorklund, E. (2000). Analytical-scale microwave-assisted extraction. Journal of Chromatography A, 902, 227-250.
19. Spigno, G. & De Faveri, D.M. (2009). Microwave-assisted extraction of tea phenols: a phenomenological study. Journal of Food Engineering, 93, 210-217.
20. Szydowska-Czerniak, A., Trokowski, K. & Szyk, E. (2011). Optimization of extraction conditions of antioxidants from sunflower shells (Helianthus annuus L.) before and after enzymatic treatment. Industrial Crops and Products, 33, 123-131.
21. Tabart, J., Kevers, C., Sipel, A., Pincemail, J., Defraigne, J.-O. & Dommes, J. (2007). Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage. Food Chemistry, 105, 1268-1275.
22. Tarhan, S. (2007). Selection of chemical and thermal pretreatment combination for plum drying at low and moderate drying air temperatures. Journal of Food Engineering, 79, 255-260.
23. Velioglu, Y.S., Mazza, G., Gao, L. & Oomah, B.D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46, 4113-4117.
24. Vermerris, W. & Nicholson, R. (2006). Isolation and identification of phenolic compounds. In: Phenolic Compound Biochemistry. (edited by Springer-Verlag New York Inc.). Pp. 151-196. the Netherlands: Springer Netherlands.
25. Wang, S., Chen, F., Wu, J., Wang, Z., Liao, X. & Hu, X. (2007). Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology. Journal of Food Engineering, 78, 693-700.
26. Wang, J., Sun, B., Cao, Y., Tian, Y. & Li, X. (2008). Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry, 106, 804-810.
27. Wardhani, D.H., Váazquez, J.A. & Pandiella, S.S. (2010). Optimisation of antioxidants extraction from soybeans fermented by Aspergillus oryzae. Food Chemistry, 118, 731-739.
28. Wettasinghe, M. & Shahidi, F. (1999). Evening primrose meal: a source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals. Journal of Agricultural and Food Chemistry, 47, 1801-1812.
29. Yi, Z., Yu, Y., Liang, Y. & Zeng, B. (2008). In vitro antioxidant and antimicrobial activities of the extract of Pericarpium Citri Reticulatae of a new Citrus cultivar and its main flavonoids. LWTFood Science and Technology, 41, 597-603.