کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223320 464351 2014 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Single and interactive effects of process variables on microwave-assisted and conventional extractions of antioxidants from vegetable solid wastes
ترجمه فارسی عنوان
اثرات تک و تعاملی متغیرهای فرآیند بر حذف مایکروویو و مرسوم آنتی اکسیدان ها از ضایعات جامد گیاهی
کلمات کلیدی
مارچوبه، گل کلم، کرفس، چیچوری، استخراج فنل
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


• The effects of conventional and microwave-assisted extraction on antioxidants of vegetable aqueous extracts were studied.
• Solid wastes from minimally processed asparagus, cauliflower, celery, and chicory were analyzed.
• Water/sample ratio, extraction time, and temperature were investigated in conventional extraction.
• Water/sample ratio and extraction time were investigated in microwave-assisted extraction.
• The extraction yields were generally higher in the conventional system than in the microwave-assisted system.

The aim of this work was to study the single and interactive effects of process variables in microwave-assisted and conventional extraction of antioxidant compounds from asparagus, cauliflower, celery, and chicory wastes using water as solvent. The following variables were investigated: water/sample ratio, extraction time in microwave-assisted extraction; water/sample ratio, extraction time, temperature in conventional extraction. Concerning the microwave-assisted extraction, the highest phenolic recoveries and the highest antioxidant activity were obtained at a solid-to-liquid ratio of 1:2 (w/w) and prolonging the time of treatment up to 4 min. In the conventional extraction system, the highest yields were generally obtained at a solid-to-liquid ratio of 1:2 (w/w) and with the combination high temperature-low time of treatment. Cauliflower and chicory wastes showed the highest extraction yields when submitted to microwaves and conventional extraction, respectively. Catechin, ascorbic acid, and quercetin 3-O-glucopyranoside were the main phenolic compounds identified in wastes. The application of conventional extraction system gave higher extraction yields than the microwave-assisted one.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 120, January 2014, Pages 135–145
نویسندگان
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