Evaluation of vacuum microwave-assisted extraction technique for the extraction of antioxidants from plant samples

Journal of Chromatography. a
Xiaohua XiaoGongke Li

Abstract

In the present work, vacuum microwave-assisted extraction (VMAE) was to perform microwave-assisted extraction in vacuum. Two well-known antioxidants, vitamin C from guava and green pepper, and vitamin E (alpha-tocopherol and gamma-tocopherol) from soybean and tea leaves, which were easy to be oxidized, were chosen as representative target compounds for the evaluation of VMAE. The extraction yields of vitamin C, alpha-tocopherol and gamma-tocopherol in VMAE and those in MAE performed in atmosphere (air-MAE) were compared and the effects of extraction time, extraction temperature and sample matrix were studied. Moreover, the effects of the oxygen and subpressure invacuo were also discussed via performed MAE in N(2) atmosphere (N(2)-MAE). The extraction yields of vitamin C, alpha-tocopherol and gamma-tocopherol in VMAE were higher than that in air-MAE, 35% increments of vitamin C from green pepper, 22% increments of alpha-tocopherol and 47% increments of gamma-tocopherol from tea leaves were obtained, respectively. The comparable increased extraction yields of vitamin C, alpha-tocopherol and gamma-tocopherol in N(2)-MAE to that in air-MAE confirmed that oxygen in system was the crucial factor for the oxidation of vitamin C and vit...Continue Reading

References

Feb 21, 2002·Biochimica Et Biophysica Acta·Oreste Arrigoni, Mario C De Tullio
Dec 5, 2006·Journal of Chromatography. a·Ali LiazidCarmelo G Barroso
Mar 28, 2007·Analytica Chimica Acta·Mauricio A RostagnoCarmelo G Barroso
Apr 22, 2008·Journal of Chromatography. a·Miriam Pateiro-MoureJesús Simal-Gándara
Jun 3, 2008·Journal of Chromatography. a·Matthieu VirotFarid Chemat

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Citations

Sep 27, 2018·Journal of Analytical Methods in Chemistry·Xiangping LiuGuoliang Li
Nov 16, 2019·Critical Reviews in Analytical Chemistry·Shashikant B Bagade, Mayur Patil
Nov 20, 2014·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Ghassan I BisharatZacharias B Maroulis

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