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Extraction of bioactive carbohydrates from artichoke (Cynara scolymus L.) external bracts using microwave assisted extraction and pressurized liquid extraction

AuthorsRuiz Aceituno, Laura ; García-Sarrió, María Jesús; Alonso-Rodríguez, Belén; Ramos, Lourdes ; Sanz, María Luz
Artichoke external bracts
Issue Date2016
CitationFood Chemistry 196: 1156-1162 (2016)
AbstractMicrowave assisted extraction (MAE) and pressurized liquid extraction (PLE) methods using water as solvent have been optimized by means of a Box–Behnken and 32 composite experimental designs, respectively, for the effective extraction of bioactive carbohydrates (inositols and inulin) from artichoke (Cynara scolymus L.) external bracts. MAE at 60 °C for 3 min of 0.3 g of sample allowed the extraction of slightly higher concentrations of inositol than PLE at 75 °C for 26.7 min (11.6 mg/g dry sample vs. 7.6 mg/g dry sample). On the contrary, under these conditions, higher concentrations of inulin were extracted with the latter technique (185.4 mg/g vs. 96.4 mg/g dry sample), considering two successive extraction cycles for both techniques. Both methodologies can be considered appropriate for the simultaneous extraction of these bioactive carbohydrates from this particular industrial by-product. To the best of our knowledge this is the first time that these techniques are applied for this purpose.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2015.10.046
Appears in Collections:(IQOG) Artículos
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