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Sue-Siang Teh,Brian E. Niven,Alaa El-Din A. Bekhit,Alan Carne,John Birch 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5
Use of microwave and pulsed electric field (PEF) technologies for optimization of polyphenol extraction from defatted flax seed cake was attempted using a Box-Behnken response surface design. Polyphenols were extracted after microwave or PEF treatments using ultrasound under fixed variables of 200 W of ultrasonic power, a 70℃ water bath, and 20 min of extraction time. Measured responses were total phenolic and total flavonoid contents, and 2,2,-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging activity and ferric reducing/antioxidant power activities. Maximum yields of all responses were achieved under optimum conditions for microwave processing=5 min, a liquid to solid ratio=6, and at 644 W, and for PEF-assisted extraction for 30 V at 30 Hz with a 10% ethanol concentration, and a treatment time=10 s. Under optimized microwave or PEF processing conditions, yields of polyphenols from defatted seed cake were maximized.