Extraction Optimization of Antioxidant and Phenolic Compounds of Laurencia papillosa by Microwave-Assisted Process

Fayaz, Yasamin; Moorki, Nargess

doi:10.22092/fooder.2022.351679.1283

Document Type : Research Paper

Authors

Yasamin Fayaz ¹
Nargess Moorki ²

¹ Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran

² Department of Fisheries Science, college of Marine Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran

https://doi.org/10.22092/fooder.2022.351679.1283

Abstract

Aquatic plants are one of the most important sources of bioactive compounds with antioxidant activity. The aim of this paper is to optimize the microwave extraction of antioxidant compounds including chlorophyll a and b, carotenoids, and phenolic compounds from Laurencia papillosa based on extraction time, microwave power, solvent type, and solvent to sample ratio. Experimental design was performed using Design Expert with 25 runs, and the amounts of the mentioned antioxidant compounds were measured. The results for chlorophyll a and b showed that none of the extraction factors had a significant effect (P > 0.05) on these two types of chlorophylls. In relation to carotenoid extraction, the time, time and solvent interaction, and time and power interaction had significant effects (P 0.05), and according to the results, the optimum conditions for carotenoid extraction include methanol as the solvent with a ratio of 10.5 to 1, power of 156 watts, and time of 24.5 minutes. Regarding phenolic compounds, solvent, time, solvent and time interaction, and solvent and power interaction had significant effects (P 0.05), and the optimum conditions of phenol extraction include methanol as the solvent with a ratio of 12.5 to 1, power of 180 watts, and time of 10 minutes. The results of this paper indicate that Laurencia papillosa has significant antioxidant properties, and by controlling the effective parameters in the microwave extraction process, the maximum amount of antioxidant compounds can be obtained.

Keywords

Main Subjects

بهینه سازی

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Food Engineering Research

Extraction Optimization of Antioxidant and Phenolic Compounds of Laurencia papillosa by Microwave-Assisted Process

References

References

Volume 21, Issue 1 - Serial Number 72
Spring and Summer
August 2022
Pages 57-74

Extraction Optimization of Antioxidant and Phenolic Compounds of Laurencia papillosa by Microwave-Assisted Process

References

References

Volume 21, Issue 1 - Serial Number 72Spring and SummerAugust 2022Pages 57-74

Volume 21, Issue 1 - Serial Number 72
Spring and Summer
August 2022
Pages 57-74