Microwave-Assisted Extraction of Phenolic Compounds from Caper

Date

2015-09-02

Author

DURMAZ, Ezgi
Şümnü, Servet Gülüm
Şahin, Serpil

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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In this study, it was aimed to extract phenolic compounds from caper by using microwave and to compare the results with conventional extraction. For microwave-assisted extraction, power, extraction time, solid to solvent ratio, and solvent type were selected as independent variables. Dependent variables were total phenolic content (TPC), antioxidant activity, and concentration of phenolic compounds. The increase in solvent amount increased TPC. The highest TPC was obtained by using extraction conditions of 5 min at 400 W, solid to solvent ratio of 1:30, and ethanol-water mixture at a ratio of 50:50. There was no significant difference between microwave and conventional extraction on TPC and antioxidant activity (AA). However, microwave-assisted extraction decreased extraction time significantly.

Subject Keywords

HPLC, Caper, Leaching, Antioxidant activity, Microwave

URI

https://hdl.handle.net/11511/47513

Journal

SEPARATION SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1080/01496395.2014.995189

Collections

Department of Food Engineering, Article

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Citation Formats

E. DURMAZ, S. G. Şümnü, and S. Şahin, “Microwave-Assisted Extraction of Phenolic Compounds from Caper,” SEPARATION SCIENCE AND TECHNOLOGY, pp. 1986–1992, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47513.