Comparative evaluation of microwave-assisted extraction and preheated solvent extraction of bioactive compounds from a plant material: a case study with cabbages
Journal article
Authors/Editors
Strategic Research Themes
No matching items found.
Publication Details
Author list: Sookjitsumran W., Devahastin S., Mujumdar A.S., Chiewchan N.
Publisher: Wiley
Publication year: 2016
Journal: International Journal of Food Science + Technology (0950-5423)
Volume number: 51
Issue number: 11
Start page: 2440
End page: 2449
Number of pages: 10
ISSN: 0950-5423
eISSN: 1365-2621
Languages: English-Great Britain (EN-GB)
View in Web of Science | View on publisher site | View citing articles in Web of Science
Abstract
Preheated solvent extraction (PSE) was evaluated via the analysis of the extraction kinetics, microstructure of extracted samples and energy consumption as alternative to microwave-assisted extraction (MAE). Cabbage outer leaves and ethanol were used as test material and extraction solvent, respectively. MAE was first optimised in terms of glucosinolates and phenolics yields; total antioxidant activity of the extracts was also assessed. MAE at a specific absorbed power of 0.37 W g−1 for 9 min was selected as optimum condition to extract glucosinolates and phenolics, while PSE was optimised at 6 min of the extraction. The highest normalised total glucosinolates and phenolic contents as well as antioxidant activities of the extracts obtained via MAE were not significantly different from those obtained via PSE. Confocal laser scanning microscopy revealed no significant differences in cabbage cell damages rendered by MAE and PSE. PSE nevertheless exhibited slightly higher specific energy consumption than MAE. © 2016 Institute of Food Science and Technology
Keywords
Energy Consumption, Fractal analysis, Soxhlet extraction, Temperature evolution
Contact Information