Comparison of microwave-assisted techniques for the extraction of antioxidants from Citrus paradisi Macf. biowastes

Zeynep Ciğeroğlu; Mahmut Bayramoğlu; Şah İsmail Kırbaşlar; Selin Şahin

doi:10.1007/s13197-020-04632-x

Comparison of microwave-assisted techniques for the extraction of antioxidants from Citrus paradisi Macf. biowastes

J Food Sci Technol. 2021 Mar;58(3):1190-1198. doi: 10.1007/s13197-020-04632-x. Epub 2020 Jul 11.

Authors

Zeynep Ciğeroğlu¹, Mahmut Bayramoğlu², Şah İsmail Kırbaşlar³, Selin Şahin³

Affiliations

¹ Engineering Faculty, Department of Chemical Engineering, Uşak University, 64200 Uşak, Turkey.
² Engineering Faculty, Department of Chemical Engineering, Gebze Technical University, 41400 Gebze, Kocaeli Turkey.
³ Engineering Faculty, Department of Chemical Engineering, Istanbul University-Cerrahpaşa, 34320 Avcılar Istanbul, Turkey.

Abstract

Microwave-assisted extraction (MAE) and solvent-free microwave extraction and Soxhlet extraction were applied to Ray Ruby grapefruit leaves (Citrus paradisi Macf.) to compare extract efficiency. Face centered composite designs were constructed via response surface methodology. Effects of factors of MAE were investigated on total phenolic content (TPC) and naringin content (NC). The optimized conditions were established as 1.4 kWL^-1 for microwave power density, 20.00 gL^-1 for solid/solvent ratio, 218.180 s for extraction time, while responses were calculated as 14.210 mg of gallic acid equivalent per g of the dried leaf (mg GAE g^-1DL) and 13.198 mg of naringin per g of dried leaf (mg Ng^-1DL) for TPC and NC, respectively. SFME and classical Soxhlet methods were also conducted for comparison reasons.

Keywords: Grapefruit leaves; Microwave-assisted techniques; Naringin; Optimization; Response surface methodology.