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Valorisation of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using Box–Behnken design

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Relation http://eprints.cmfri.org.in/14845/
https://link.springer.com/article/10.1007/s13197-018-03566-9
(https://doi.org/10.1007/s13197-018-03566-9
 
Title Valorisation of black carrot pomace: microwave assisted
extraction of bioactive phytoceuticals and antioxidant activity
using Box–Behnken design
 
Creator Kumar, Manoj
Dahuja, Anil
Sachdev, Archana
Kaur, Charanjith
Varghese, Eldho
Saha, Supradip
Sairam, K V S S
 
Subject Bioactive compounds
Biochemistry
 
Description The present study compares three methods viz.
microwave assisted extraction (MAE), ultrasonic-assisted
extraction (UAE) and conventional solvent extraction
(CSE) for extraction of phenolic compounds from black
carrot pomace (BCP). BCP is the major by-product generated
during processing and poses big disposal problem.
Box–Behnken design using response surface methodology
was employed to investigate and optimize the MAE of
phenolics, antioxidant activity and colour density from
BCP. The conditions for maximum recovery of polyphenolics
were: microwave power (348.07 W), extraction time
(9.8 min), solvent–solid ratio (19.3 mL/g) and ethanol
concentration (19.8%). Under these conditions, the extract
contained total phenolic content of 264.9 ± 10.02 mg
gallic acid equivalents (GAE)/100 mL, antioxidant capacity (AOC) of 13.14 ± 1.05 lmol Trolox equivalents
(TE)/mL and colour density of 68.63 ± 5.40 units. The
total anthocyanin content at optimized condition was
753.40 ± 31.6 mg/L with low % polymeric colour of
7.40 ± 0.42. At optimized conditions, MAE yielded higher
colour density (68.63 ± 5.40), polyphenolic content
(264.9 ± 10.025 mg GAE/100 mL) and AOC
(13.14 ± 1.05 lmol TE/mL) in a short time as compared
to UAE and CSE. Overall results clearly indicate that MAE
is the best suited method for extraction in comparison to
UAE and CSE. The phenolic rich extract can be used as an
effective functional ingredient in foods.
 
Date 2019
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/14845/1/Journal%20of%20Food%20Science%20and%20Technology_2019_Eldho%20Varghese.pdf
Kumar, Manoj and Dahuja, Anil and Sachdev, Archana and Kaur, Charanjith and Varghese, Eldho and Saha, Supradip and Sairam, K V S S (2019) Valorisation of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using Box–Behnken design. Journal of Food Science and Technology, 56 (1). pp. 995-1007.