Optimization of microwave-assisted extraction of phenolics from potato and its downstream waste using orthogonal array design

被引:106
|
作者
Wu, Tao [1 ,2 ,3 ]
Yan, Jun [1 ,4 ]
Liu, Ronghua [1 ]
Marcone, Massimo F. [2 ]
Aisa, Haji Akber [3 ]
Tsao, Rong [1 ]
机构
[1] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada
[2] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
[3] Chinese Acad Sci, Xinjiang Tech Inst Phys & Chem, Xinjiang Key Lab Plant Resources & Nat Prod Chem, Urumqi 830011, Peoples R China
[4] Jilin Univ, Sch Pharmaceut Sci, Changchun 130022, Peoples R China
关键词
Microwave-assisted extraction; Phenolic; Antioxidants; Potato; Downstream waste; Chlorogenic acid; Caffeic acid; Orthogonal array design; CHLOROGENIC ACID; IN-VITRO; ANTIOXIDANT CAPACITY; CAFFEIC ACID; PEEL EXTRACT; VIVO;
D O I
10.1016/j.foodchem.2011.08.002
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
While other extraction methods have been tempted, a microwave-assisted extraction (MAE) method coupled with the orthogonal array design was investigated for efficient extraction of the phenolic compounds in potato downstream wastes. Four parameters were examined for the MAE of the total phenolic content (TPC) and optimized at 60% ethanol, 80 degrees C, 2 min, solid-to-solvent ratio 1:40 (g/ml). The MAE was proven more efficient than the conventional solvent extraction by refluxing. The optimized model showed that the downstream wastes, both the supernatant and the residue contained high TPC, particularly the former (11.0 +/- 0.26 mg GAE/g DW). The antioxidant activities (DPPH and FRAP) closely correlated with the TPC of the samples (r = 0.92-0.97). Chlorogenic acid and caffeic acid were found to be the predominant phenolic acids. The extracts of the downstream wastes from potato processing can be a promising candidate for functional foods and nutraceutical ingredients. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码:1292 / 1298
页数:7
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