Organik üzümsü meyvelerden mikrodalga destekli fenolik ekstraksiyonunun optimizasyonu

Berries are considered to be the rich sources of polyphenols. In the present work, the influence of microwave-assisted extraction (MAE) on the recovery of phenolic compounds from berries was investigated. Response surface methodology was applied to optimize the extraction conditions. Microwave power, extraction time and solvent to berry sample ratio were selected as extraction parameters. Ranges of independent variables were 100-300 W of microwave power, 2-16 min of extraction time and 5:1-25:1 mL/g for strawberry and 5:1-50:1 mL/g for blueberry of solvent to sample ratio. Responses of model were extraction yield and total phenolic content (TPC) for extraction of strawberry and extraction yield, TPC and total anthocyanin content (TAC) for extraction of blueberry. Optimum conditions of MAE based on maximum levels of responses were 265 W of microwave power, 2 min of extraction time, 24:1 mL/g of solvent to sample ratio for strawberry and 287 W of microwave power, 13 min of extraction time, 40:1 mL/g of solvent to sample ratio for blueberry. Maximum levels of responses under optimum conditions obtained as extraction yield of 77.03 %, TPC of 19.65 mg GAE/g dry strawberry for strawberry and extraction yield of 78.35 %, TPC of 30.75 mg GAE/g dry blueberry powder and TAC of 8.92 mg Cyn-3-glu/ g dry blueberry powder for blueberry. According to results, 86.9% of phenolics of blueberry and 88.7% of phenolics of strawberry could be extracted by MAE in a short time.