Optimization of Microwave Assisted Extraction of Total Phenolic Contents from Triticum aestivum L. Whole-grain Cereal
Whole-grain cereals have unique blend of bioactive constituents and antioxidants which are proposed to be responsible for the health profits of whole-grain consumption. Nevertheless, phytochemicals and antioxidants in whole-grains have not got as much attention as the phytochemicals in fruits and vegetables as many of these compounds are bound to the matrix of the grain, making their extraction difficult. Since the investigation of different constituents in the plant is limited by the extraction step; this paper essentially manages the design and use of microwave assisted extraction (MAE) apparatus for the extraction of Triticum aestivum L. (Wheat) grains as an example of whole-grain cereals. The performance of the method (MAE) is compared to that of other established techniques like soxhlet, stirring extraction and maceration for their extracts total phenolic content (TPC) and statistically by Studentís t-test. The ideal extraction states were established according to several experimental conditions to enhance the extraction productivity as 1000 W microwave power, 95% v/v ethanol as the extraction solvent, 10 minutes extraction time, 10:1 ml/gm as the solvent to material loading ratio and 20 minutes preleaching time. It can be concluded that MAE provides significant advantages in terms of extraction efficacy and time savings.
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