Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Optimization of Microwave-Assisted Extraction of Autumn-Grown Sugar Beet (Beta vulgaris L.) Leaf Extract and Evaluation of its Antioxidant Activity

Document Type : Original Research

Authors
1 M. Sc. Student of the Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Associate Professor of Fisheries Science, Department of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract
This study examined the antioxidant properties of leaf extract from autumn sugar beet (Beta vulgaris L.) obtained through a microwave extraction method. The extraction utilized two solvents, water and acetone, with microwave power settings ranging from a minimum of 52/7 W to a maximum of 307/3 W, and extraction times varying from 5/86 minutes to 34/14 minutes. The optimal conditions for extraction, based on total phenol content and free radical scavenging activity, were identified as using water as the solvent, a power setting of 90 W, and an extraction duration of 10 minutes. The factors of extraction time and microwave power were found to significantly influence the yield of phenolic compounds (P< 0.05). An increase in both time and microwave power resulted in a higher phenol yield from both acetone and aqueous extracts, with the aqueous extract demonstrating superior performance. The assessment of the free radical scavenging capacity of the autumn sugar beet leaf extracts indicated a decline in this capacity over time for both types of extracts. Notably, the free radical scavenging activity of the acetone extract was lower than that of the aqueous extract. Furthermore, while the free radical scavenging ability of the acetone extract improved with increased microwave power, the aqueous extract exhibited a different trend in its scavenging capacity.
 
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