Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study

作者：Pinela Jose; Prieto M A; Carvalho Ana Maria; Barreiro Maria Filomena; Oliveira M Beatriz P P; Barros Lillian; Ferreira Isabel C F R

来源：Separation and Purification Technology, 2016, 164: 114-124.

DOI：10.1016/j.seppur.2016.03.030

• Microwave-assisted extraction
• Phenolic compounds
• Antioxidant activity
• Central composite design
• Lycopersicon esculentum

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 degrees C; Et = 0%; and SA = 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.

• 出版日期2016-5-30