Pistacia lentiscus leaves as a source of phenolic compounds: Microwave-assisted extraction optimized and compared with ultrasound-assisted and conventional solvent extraction

Giorgia Spigno, Farid Dahmoune, Kamal Moussi, Hocine Remini, Asma Cherbal, Khodir Madani

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

121 Citazioni (Scopus)

Abstract

Microwave assisted extraction (MAE) was investigated for extraction of total phenolic compounds (TPC expressed as gallic acid equivalents GAE) from the leaves of Pistacia lentiscus L. with maximized total phenolic yield using response surface methodology (RSM) coupled with a Box-Behnken design. The optimal MAE processing parameters were 46% ethanol, extraction time 60s, potency density 17.86W/mL, and liquid/solid ratio 28:1, with an extraction yield of 185.69±18.35mgGAE/gdw. The optimized MAE was compared with another emerging technology (ultrasound assisted extraction, UAE) and with conventional solvent extraction (CSE) giving higher extraction yields of TPC, total flavonoids and tannins and comparable antioxidant capacity (according to the radical ABTS assay).
Lingua originaleEnglish
pagine (da-a)31-40
Numero di pagine10
RivistaIndustrial Crops and Products
Volume61
DOI
Stato di pubblicazionePubblicato - 2014

Keywords

  • Microwave assisted extraction
  • Phenolic compounds
  • Pistacia lentiscus L. leaves
  • Response surface methodology

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