Microwave-assisted extraction was applied to Juglans regia L. fresh male flowers and unripe walnut seeds to evaluate the total phenolic contents of the extracts as well as the percentage of water-soluble polyphenols. The research was planned using the Design of Experiments technique to investigate the role on the extraction efficiency of different parameters, such as temperature, time and number of microwave heating cycles, together with their possible interactions. Optimization was achieved by applying a Response Surface Methodology comprising a three-factor, two-level, full-factorial Face-Centred Central Composite Design. The two input variables with a significant effect on the recovery of phenols from fresh male flowers were the extraction temperature and the number of microwave cycles. In the case of unripe walnut seeds, a linear two-factor interaction model was selected, with significant interactions occurring between temperature and time, and time and number of microwave cycles. The best experimental conditions were as follows: 100 °C, 6 min, three microwave heating cycles and 22.7 ± 0.2 mg gallic acid equivalent (GAE)/g (total phenolic content, PC); energy consumption calculations suggested slightly different conditions: 60 °C, 30 min, three microwave heating cycles and 20.7 ± 0.3 mg GAE/g (TPC).
|Data di pubblicazione:||2017|
|Titolo:||Process Intensification by Experimental Design Application to Microwave-Assisted Extraction of Phenolic Compounds from Juglans regia L.|
|Autore/i:||Rosa, Roberto; Tassi, Lorenzo; Orteca, Giulia; Saladini, Monica; Villa, Carla; Veronesi, Paolo; Leonelli, Cristina; Ferrari, Erika|
|Digital Object Identifier (DOI):||10.1007/s12161-016-0624-1|
|Codice identificativo ISI:||WOS:000394341500003|
|Codice identificativo Scopus:||2-s2.0-84980000146|
|Citazione:||Process Intensification by Experimental Design Application to Microwave-Assisted Extraction of Phenolic Compounds from Juglans regia L. / Rosa, Roberto; Tassi, Lorenzo; Orteca, Giulia; Saladini, Monica; Villa, Carla; Veronesi, Paolo; Leonelli, Cristina; Ferrari, Erika. - In: FOOD ANALYTICAL METHODS. - ISSN 1936-9751. - STAMPA. - 10(2017), pp. 575-586.|
|Tipologia||Articolo su rivista|
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