Extraction of phenolic acids from ancient wheat bran samples by ultrasound application

Abstract

AbstractBACKGROUNDWheat bran contains high levels of phenolic acids having important roles in the prevention and treatment of diabetes, heart condition and many cancer diseases. Ancient wheats contain high levels of these valuable ingredients. Therefore, an ultrasound‐assisted extraction (UAE) technique was optimized using response surface methodology for the extraction of major phenolic acids (ferulic, salicylic, 2‐hydroxycinnamic, p‐coumaric, t‐ferulic, caffeic and vanillic acids) from bran layers of some important ancient wheat species. Optimum combinations were determined for each phenolic acid.RESULTSVarious experimental conditions, extraction time (5.86–34.14 min) and temperature variation (21.71–78.28 °C) were examined to optimize the UAE. Solvent type (ethanol, methanol and acetone) and solid‐to‐liquid ratio (1/90–1/30) were also evaluated. Among the solvent types, the highest extraction yield was obtained in ethanol for all analyzed phenolic acids. Extraction temperature of 44.57 °C and extraction time of 23.00 min were found to be an optimal combination for multiple response prediction. To evaluate the usefulness of the method, 18 ancient wheat (einkorn and emmer wheat) bran samples were analyzed. Various levels of individual phenolic acids were detected in the samples.CONCLUSIONSAnalytical conditions giving the highest amount of each phenolic acid were determined in the study. The method can be a good choice because of its simplicity, rapid processing time and low solvent requirements. UAE could be considered in the food, nutrition and pharmaceutical industries for the extraction of some valuable phenolic acids. © 2020 Society of Chemical Industry