| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 4.06 MB | Adobe PDF | |||
| 1.28 MB | Adobe PDF |
Advisor(s)
Abstract(s)
The production of natural extracts requires suitable processing conditions to maximize the preservation of the bioactive ingredients. Herein, a microwave-assisted extraction (MAE) process was optimized, by means of response surface methodology (RSM), to maximize the recovery of phenolic acids and flavonoids and obtain antioxidant ingredients from tomato. A 5-level full factorial Box-Behnken design was successfully implemented for MAE optimization, in which the processing time (t), temperature (T), ethanol concentration (Et) and solid/liquid ratio (S/L) were relevant independent variables. The proposed model was validated based on the high values of the adjusted coefficient of determination and on the non-significant differences between experimental and predicted values. The global optimum processing conditions (t=20 min; T=180 ºC; Et=0 %; and S/L=45 g/L) provided tomato extracts with high potential as nutraceuticals or as active ingredients in the design of functional foods. Additionally, the round tomato variety was highlighted as a source of added-value phenolic acids and flavonoids.
Description
Keywords
Microwave-assisted extraction Phenolic compounds Antioxidant activity Central composite design Lycopersicon esculentum
Citation
Pinela, José; Prieto, M.A.; Carvalho, Ana Maria; Barreiro, M.F.; Oliveira, M.B.P.P.; Barros, Lillian; Ferreira, Isabel C.F.R. (2016). Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: a nutraceutical-oriented optimization study. Separation and Purification Technology. ISSN 1383-5866. 164, p. 114-124
