Optimization of Polyphenol Extraction from Allium ampeloprasum var. porrum through Response Surface Methodology

Foods

George Kostomitsopoulos¹  Panagiotis Zoumpoulakis¹  VassiliaJ. Sinanoglou¹  IriniF. Strati²  Charalampos Proestos²  Fotios Lytras² 

[1] Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece;;Laboratory of Chemistry, Analysis &

关键词: Allium ampeloprasum;    leek;    extraction;    polyphenols;    optimization;    Box-Behnken design;    antioxidant activity;   

DOI  :  10.3390/foods7100162

来源: DOAJ

【 摘 要 】

Allium ampeloprasum var. porrum has been recognized as a rich source of secondary metabolites, including phenolic acids, flavonoids and flavonoid polymers (proanthocyanidins or condensed tannins), with related health benefits. Both parts of Allium ampeloprasum var. porrum (white bulb and pseudostem) are traditionally consumed either as a vegetable or as a condiment in many Mediterranean countries. The aim of the present study was to optimize the extraction conditions of polyphenols from white leek stem and green leek leaf by implementing a Box-Behnken design (BBD). The optimization considered basic factors affecting extraction efficiency, including extraction time, solvent to plant material ratio and solvent mixture composition. Maximum polyphenol yield was achieved at an extraction time of 80 and 100 min for white leek stem and green leek leaf extracts respectively, solvent to plant material ratio of 5:1 (v/w) and methanol to water ratio of 40:60 (v/v), for both leek extracts. Interestingly, higher total phenolic content was found in green leek leaf extracts compared to white leek stem extracts, due to a possible relationship between polyphenol production and sunlight radiation. High correlation values were also observed between total phenolic content and antioxidant-antiradical activity of optimized leek extracts.

【 授权许可】

Unknown