Conventional extraction techniques require high consumption of available resources and thus are ineffective and expensive, especially at an industrial scale. The aim of the study was to optimize the ultrasound-assisted extraction of polyphenols from fresh wheatgrass (Triticum aestivum L.). The effects of different extraction techniques and solvents were investigated on the yield of extractive substances and antioxidant activity. The ultrasound-assisted extraction technique and ethanol gave the highest yield of extractive substances so that they were used in the optimization studies. The central composite design was employed to find the optimal levels of ethanol concentration, extraction temperature, and extraction time. The total phenolic content was varied in the range of 10.50-15.50 grams of gallic acid equivalents per 100 g of dry weight of plant material (g GAE 100 g-1 dw). The optimal conditions for ultrasound-assisted extraction were: (1) 56% (v/v) ethanol, (2) temperature of 59 °C, and (3) extraction time of 28 min. The results of ANOVA indicated that the highest impact had the extraction temperature on the total phenolic content. The toxic solvents were not used in the developed extraction procedure. The consumption of energy and raw plant material is estimated to be lower by at least 10% compared to conventional techniques.
Keywords: Extraction kinetics; Polyphenols; Reflux extraction; Ultrasound-assisted extraction; Wheatgrass.
© Association of Food Scientists & Technologists (India) 2020.