Optimization of microwave-assisted extration of phenolic compounds from tomao by full factorial design coupled with response surface methodology
Artigo de Conferência
Visão geral
Visão geral
resumo
Tomato (Lycopersicon esculentum Mill.), apart from being a functional food rich in carotenoids, vitamins
and minerals, is also an important source of phenolic compounds [1 ,2]. As antioxidants, these functional
molecules play an important role in the prevention of human pathologies and have many applications in
nutraceutical, pharmaceutical and cosmeceutical industries. Therefore, the recovery of added-value
phenolic compounds from natural sources, such as tomato surplus or industrial by-products, is highly
desirable. Herein, the microwave-assisted extraction of the main phenolic acids and flavonoids from
tomato was optimized. A S-Ieve! full factorial Box-Behnken design was implemented and response
surface methodology used for analysis. The extraction time (0-20 min), temperature (60-180 "C), ethanol
percentage (0-100%), solidlliquid ratio (5-45 g/L) and microwave power (0-400 W) were studied as
independent variables. The phenolic profile of the studied tomato variety was initially characterized by
HPLC-DAD-ESIIMS [2]. Then, the effect of the different extraction conditions, as defined by the used
experimental design, on the target compounds was monitored by HPLC-DAD, using their UV spectra and
retention time for identification and a series of calibrations based on external standards for quantification.
The proposed model was successfully implemented and statistically validated. The microwave power had
no effect on the extraction process. Comparing with the optimal extraction conditions for flavonoids,
which demanded a short processing time (2 min), a low temperature (60 "C) and solidlliquid ratio (5 g/L),
and pure ethanol, phenolic acids required a longer processing time ( 4.38 min), a higher temperature (145.6
•c) and solidlliquid ratio (45 g/L), and water as extraction solvent. Additionally, the studied tomato
variety was highlighted as a source of added-value phenolic acids and flavonoids.
