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Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology

Author

Listed:
  • Qingfeng He

    (Department of Food Science and Biotechnology and)

  • Yanjie Li

    (Department of Computer and Information Engineering, Tianjin Agriculture University, Tianjin, P.R. China)

  • Pingping Zhang

    (Department of Food Science and Biotechnology and)

  • Ailin Zhang

    (Department of Food Science and Biotechnology and)

  • Haiqin Wu

    (Department of Food Science and Biotechnology and)

Abstract

The conditions for microwave-assisted extraction (MAE) of total flavonoids (TF) and total phenols (TP), and antioxidant activity from celery (Apium graveolens L.) leaves by response surface methodology (RSM) were optimised. The 3-level, 3-factorial Box-Behnken design (BBD) was employed to study three main extraction conditions: microwave power (300-500 W), solid-solvent ratio (15-30 ml/g), and ethanol concentration (50-80%). It was found that microwave power of 500 W at 30 ml/g solid-solvent ratio with 75.6% (v/v) ethanol concentration was the most optimum conditions for the extraction of TF and TP from celery leaves with the consequent high antioxidant activity measured by the DPPH inhibition rate. Using the optimum extraction conditions, the extraction yields of TF and TP were 0.62 g RUE/100 g DW, 3.01 g GAE/100 g DW, respectively, and the DPPH inhibition rate was 88%. The results indicated that the nutritional quality of celery (Apium graveolens L.) leaves could be improved significantly by optimising the extraction process of MAE using response surface methodology.

Suggested Citation

  • Qingfeng He & Yanjie Li & Pingping Zhang & Ailin Zhang & Haiqin Wu, 2016. "Optimisation of microwave-assisted extraction of flavonoids and phenolics from celery (Apium graveolens L.) leaves by response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(4), pages 341-349.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:4:id:266-2015-cjfs
    DOI: 10.17221/266/2015-CJFS
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