Abstract
Microwave-Assisted Extraction (MAE) kinetic in three temperatures was investigated for extraction of antioxidant phenolic compounds from Jatropha dioica , Flourensia cernua , Eucalyptus camaldulensis and Turnera diffusa which are plants of semiarid regions of Mexico. The two-site kinetic model and saturation simple equation were used to describe the experimental data. The fit of the data demonstrated that sat uration simple equation was better and could explain the da ta with a slight loss of goodness of fit. The resul ts showed that MAE optimum conditions were extraction temperature of 60°C and extraction time in the rang e from 1 to 6 min. The MAE was more efficient than the conventional Heat Reflux Extraction (HRE). Maximal antioxidant potential was observed in E. camaldulensis extracts. Interestingly differences in phenolic composition and antioxidant activity were observed in the extracts obtained by MAE and HRE for all plants used. Quercetin and catechin were found to be the predominant phenolic compounds. The MAE procedure resulted in suitable alternative to obtai n bioactive phenolic compounds from semiarid plants due to this technology is higher efficient than convent ional methods increasing yield in shorter times.
Highlights
Synthetic antioxidants have shown serious side effects
The Microwave-Assisted Extraction (MAE) procedure resulted in suitable alternative to obtain bioactive phenolic compounds from semiarid plants due to this technology is higher efficient than conventional methods increasing yield in shorter times
Pyrogallol (PG), Gallic Acid (GA), Resorcinol (RS), Chlorogenic Acid (CHA), Methyl Gallate (MG), Coumaric Acid (CUA), Catechin (CAT), 2Hydroxycinnamic Acid (HA), Ellagic Acid (EA), Quercetin (QE), Cinnamic Acid (CA), 2,20-diphenyl-1picrylhydrazil (DPPH) free radical, linoleic acid, FolinCiocalteu (FC) reagent were purchased from SigmaAldrich
Summary
Synthetic antioxidants have shown serious side effects. exists an interest towards researchThe topic about research on antioxidants has become a topic of increasing interest and it has increased considerably during the past 10 years (Prior et al, 2005) and is tendency continuously increasing up to the present day. Antioxidants naturals are gaining importance due to their benefits for human health where several studies have established an inverse correlation between the intake fruits and vegetables antioxidants and the occurrence of diseases such as inflammation, cardiovascular disease and cancer and to prevent the deterioration of fats and other constituents of foods (Moure et al, 2001; Huang et al, 2005; Routray and Orsat, 2011). On vegetable sources for identifying new antioxidants that could be used in the substitution of natural substances antioxidants instead of the synthetic ones (Chan et al, 2011; Périno et al, 2011; Li et al, 2012). Polyphenols are the major plant compounds with antioxidant activity and other several activities associated with healthy properties ascribed to their antioxidant activity and free radical scavenging abilities (Kähkönen et al, 2001; Huang et al, 2005; Bakkali et al, 2008)
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