Performance of microwave-assisted extraction of proanthocyanidins from red sorghum grain in various power and citric acid concentration
Proanthocyanidin is a phenolic compound in red sorghum grains that is popular as an antioxidant agent for food, supplement, and nutraceuticals. The development of microwave-assisted extraction (MAE) of proanthocyanidins (PA) from the grains is needed to maximize its potency. The performance of MAE w...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X23000589 |
| _version_ | 1797653686663512064 |
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| author | Hilyatanta Fiddaril Izza Devi Yuni Susanti Siti Mariyam Arifin Dwi Saputro |
| author_facet | Hilyatanta Fiddaril Izza Devi Yuni Susanti Siti Mariyam Arifin Dwi Saputro |
| author_sort | Hilyatanta Fiddaril Izza |
| collection | DOAJ |
| description | Proanthocyanidin is a phenolic compound in red sorghum grains that is popular as an antioxidant agent for food, supplement, and nutraceuticals. The development of microwave-assisted extraction (MAE) of proanthocyanidins (PA) from the grains is needed to maximize its potency. The performance of MAE was evaluated to accelerate the extraction by applying different MAE’s power ratings and citric acid (CA) concentrations in aquadest as a safe solvent. This research analyzed the MAE performance in various powers and CA concentrations using Peleg's and Newton’s law as the model approaches. The increase of PA content during MAE was evaluated as the effect of microwave power (640 W, 720 W, and 800 W) and the CA concentration (0%, 1%, and 2%). Using Peleg’s model, the initial extraction rates were stretched between 2.3 × 10-3 to 10.6 × 10-3 mg/ml.minute. The maximum capacity of each extraction ranged from 0.92 to 1.80 ml/mg. The increase of MAE power and CA concentration affected the increase of the initial extraction rate and the maximum extraction capacity. Peleg’s model illustrated a more complete and precise description of the effect of MAE power and CA concentration on the extraction rate and the maximum capacity of extraction than Newton’s model. Peleg’s model was also more accurate than Newton’s model in predicting the PA concentration during MAE, although both of them gave a good match in describing the MAE’s performance. |
| first_indexed | 2024-03-11T16:48:12Z |
| format | Article |
| id | doaj.art-650f4cb96ce145339f75cf7872d0f3db |
| institution | Directory Open Access Journal |
| issn | 1658-077X |
| language | English |
| last_indexed | 2024-03-11T16:48:12Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of the Saudi Society of Agricultural Sciences |
| spelling | doaj.art-650f4cb96ce145339f75cf7872d0f3db2023-10-22T04:48:25ZengElsevierJournal of the Saudi Society of Agricultural Sciences1658-077X2023-10-01227480492Performance of microwave-assisted extraction of proanthocyanidins from red sorghum grain in various power and citric acid concentrationHilyatanta Fiddaril Izza0Devi Yuni Susanti1Siti Mariyam2Arifin Dwi Saputro3Department of Agricultural & Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaCorresponding author.; Department of Agricultural & Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaDepartment of Agricultural & Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaDepartment of Agricultural & Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaProanthocyanidin is a phenolic compound in red sorghum grains that is popular as an antioxidant agent for food, supplement, and nutraceuticals. The development of microwave-assisted extraction (MAE) of proanthocyanidins (PA) from the grains is needed to maximize its potency. The performance of MAE was evaluated to accelerate the extraction by applying different MAE’s power ratings and citric acid (CA) concentrations in aquadest as a safe solvent. This research analyzed the MAE performance in various powers and CA concentrations using Peleg's and Newton’s law as the model approaches. The increase of PA content during MAE was evaluated as the effect of microwave power (640 W, 720 W, and 800 W) and the CA concentration (0%, 1%, and 2%). Using Peleg’s model, the initial extraction rates were stretched between 2.3 × 10-3 to 10.6 × 10-3 mg/ml.minute. The maximum capacity of each extraction ranged from 0.92 to 1.80 ml/mg. The increase of MAE power and CA concentration affected the increase of the initial extraction rate and the maximum extraction capacity. Peleg’s model illustrated a more complete and precise description of the effect of MAE power and CA concentration on the extraction rate and the maximum capacity of extraction than Newton’s model. Peleg’s model was also more accurate than Newton’s model in predicting the PA concentration during MAE, although both of them gave a good match in describing the MAE’s performance.http://www.sciencedirect.com/science/article/pii/S1658077X23000589AntioxidantExtractionMicrowaveModelPower ratingProanthocyanidins |
| spellingShingle | Hilyatanta Fiddaril Izza Devi Yuni Susanti Siti Mariyam Arifin Dwi Saputro Performance of microwave-assisted extraction of proanthocyanidins from red sorghum grain in various power and citric acid concentration Journal of the Saudi Society of Agricultural Sciences Antioxidant Extraction Microwave Model Power rating Proanthocyanidins |
| title | Performance of microwave-assisted extraction of proanthocyanidins from red sorghum grain in various power and citric acid concentration |
| title_full | Performance of microwave-assisted extraction of proanthocyanidins from red sorghum grain in various power and citric acid concentration |
| title_fullStr | Performance of microwave-assisted extraction of proanthocyanidins from red sorghum grain in various power and citric acid concentration |
| title_full_unstemmed | Performance of microwave-assisted extraction of proanthocyanidins from red sorghum grain in various power and citric acid concentration |
| title_short | Performance of microwave-assisted extraction of proanthocyanidins from red sorghum grain in various power and citric acid concentration |
| title_sort | performance of microwave assisted extraction of proanthocyanidins from red sorghum grain in various power and citric acid concentration |
| topic | Antioxidant Extraction Microwave Model Power rating Proanthocyanidins |
| url | http://www.sciencedirect.com/science/article/pii/S1658077X23000589 |
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