Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves
authors Vieira, V; Prieto, MA; Barros, L; Coutinho, JAP; Ferreira, O; Ferreira, ICFR
nationality International
journal INDUSTRIAL CROPS AND PRODUCTS
author keywords Phenolic compounds; Microwave-assisted extraction; Maceration; Functional food ingredients; Juglans regia L.
keywords RESPONSE-SURFACE METHODOLOGY; ANTIOXIDANT CAPACITY; ASSISTED EXTRACTION; SOLANUM-BETACEUM; LEAF EXTRACTS; BY-PRODUCTS; IDENTIFICATION; RATS; POLYPHENOLS; METABOLITES
abstract This study compares maceration (ME) and microwave assisted (MAE) extractions aiming to maximize the extraction of valuable compounds from Juglans regia L. leaves. An experimental design, assisted by response surface methodology, was developed to optimize the variables of the ME and MAE systems (time, temperature and ethanol-water proportion). The responses used as criteria were the quantification by HPLC-DAD (3-O-caffeoylquinic acid, quercetin 3-O-glucoside and quercetin O-pentoside), the extraction yield and the spectrophotometric results of total phenolics and flavonols. The global optimum conditions were: 112.5 min, 61.3 degrees C and 50.4% of ethanol for ME; and 3.0 min, 107.5 degrees C and 67.9% of ethanol for MAE. The solid/liquid ratio effect was studied at the optimal values showing a decreasing linear relation until 140 g/L for all criteria assessed. This study contributes to the valorization of walnut leaves as source of valuable compounds (e.g., quercetin) to be used as ingredients for the development of functional foods.
publisher ELSEVIER SCIENCE BV
issn 0926-6690
year published 2017
volume 107
beginning page 341
ending page 352
digital object identifier (doi) 10.1016/j.indcrop.2017.06.012
web of science category Agricultural Engineering; Agronomy
subject category Agriculture
unique article identifier WOS:000412963900039
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journal impact factor 3.849
5 year journal impact factor 4.072
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