Paper Details

Comparison of novel assisted extraction techniques of antioxidants in Pimpinella anisum seed

Mahdi Saeidifar, Amir Hosein Elhami Rad, Mohammad Hossein Haddad Khodaparast, Hashem Akhlaghi

DOI: http://dx.doi.org/10.12692/ijb/5.4.194-202

Int. J. Biosci. 5(4), 194-202. August, 2014. (PDF)

Abstract:

In recent years, the use of natural antioxidants from various sources, in the food industry has been increased. In this study, with the aim of improving the extraction of antioxidants from aniseed using ethanol asGRAS (general recognize as safe) and green solvent, assisted extraction techniques of microwave and ultrasound were studied. Comparison of extracts was performed based on the evaluation of extraction yield, evaluation of antioxidant activity usingDPPH(2,2-Diphenyl-1-picrylhydrazyl) scavenging assay andHPLC(High-performance liquid chromatography) analysis of represent ative phenolic compounds (Gallic acid and Quercetin).Results showed that in case of antioxidants extraction, top treatmentsof microwaves were more efficient and more selective than top ultrasound treatments, despite of the lower extraction yields and shorter times.According to the results, it was provedthat microwaves technique can be used successfully as a pretreatment for increasing the extraction efficiency of antioxidants from anise using ethanol.