Abstract
This study investigates the effects of temperature (50–80 °C), time (10–60 min), carob-to-solvent ratio (2–8 g/40 mL), and solvent concentration (0–50 ethanol/water%, v/v) on microwave-assisted extraction of d-pinitol compound from carob fruit with optimization using Box–Behnken design. The optimal conditions for maximum d-pinitol yield (64.16 g/kg dry sample) include 50 °C temperature, 5.6 g carob/40 mL solvent, water used as a solvent, and an extraction time of 10 min. The fitness of the model was determined by ANOVA analysis with a high coefficient (R2 = 0.9057). Extraction was performed under optimum conditions for model validation, and 63.89 g/kg dry sample of d-pinitol extraction was achieved. In addition, the effects of the same variables on the total phenolic (TP) content of MEA extraction of carob were also investigated. Extraction efficiency of 426 g/kg was obtained under the optimum conditions determined for TP (80 °C, 8 g of carob, 50% ethanol, and 10 min), but it was observed that TP content decreased to 49.7 g/kg under optimum conditions determined for d-pinitol. Sucrose, glucose, and fructose sugar contents of the extract were determined only for optimum conditions for d-pinitol, and the fructose content was found to be the lowest. Determining the d-pinitol, TP, and sugar contents of the extract in optimum condition confirms the direct usability of the extract, because only water is used as a solvent. Conventional extraction method was carried out at 50 °C for control purposes, yielding 42.83 g/kg of d-pinitol, thereby supporting the effect of the microwave on extraction.
Similar content being viewed by others
References
M.G. Bernardo-Gil, R. Roque, L.B. Roseiro, L.C. Duarte, F. Gírio, P. Esteves, J. Supercrit. Fluids 59, 36 (2011)
H.R. Oziyci, N. Tetik, I. Turhan, E. Yatmaz, K. Ucgun, H. Akgul, H. Gubbuk, M. Karhan, Sci. Hortic-Amst. 167, 149 (2014)
I. Turhan, Int. J. Food. Eng. 7(6), 1556 (2011)
J. Chen, D. Fernandez, D.D. Wang, Y.J. Chen, G.H. Dai, Physiol. Mol. Plant Pathol. 88, 52 (2014)
J.I. Kim, J.C. Kim, M.J. Kang, M.S. Lee, J.J. Kim, I.J. Cha, Eur. J. Clin. Nutr. 59(3), 456 (2005)
S. Agarie, A. Kawaguchi, A. Kodera, H. Sunagawa, H. Kojima, A. Nose, T. Nakahara, Plant Prod. Sci. 12(1), 37 (2009)
J. Chen, H.Y. Zhang, Y.J. Chen, T.L. Wu, W.J. Yu, G.H. Dai, Crop. Prot. 60, 20 (2014)
M.J. Kang, J.I. Kim, S. Yoon, J.C. Kim, I. Cha, J. Medicinal Food 9(2), 182 (2006)
S. Sivakumar, P. Palsamy, S.P. Subramanian, Chem. Biol. Interact. 188(1), 237 (2010)
R.K. Singh, B.L. Pandey, M. Tripathi, V.B. Pandey, Fitoterapia 72(2), 168 (2001)
A. Chafer, A. Berna, J. Supercrit. Fluids 94, 212 (2014)
R. Chaubal, P.V. Pawar, G.D. Hebbalkar, V.B. Tungikar, V.G. Puranik, V.H. Deshpande, N.R. Deshpande, Chem. Biodivers. 2(5), 684 (2005)
N. Tetik, E. Yüksel, Ultrason. Sonochem. 21(2), 860 (2014)
S. Kumazawa, M. Taniguchi, Y. Suzuki, M. Shimura, M.S. Kwon, T.J. Nakayama, J. Agric. Food Chem. 50(2), 373 (2002)
F. Saci, Y. Benchikh, H. Louaileche, M.B. Bey, Ann. Univ. Dunarea de Jos of Galati 42, 26 (2018)
C. Arribas, E. Pereira, L. Barros, M.J. Alves, R.C. Calhelha, E. Guillamon, M.M. Pedrosa, I.C.F.R. Ferreira, Food Chem. 292, 304 (2019)
F. Shahidi, M. Naczk, Food Phenolics, Chemistry, Effects, Applications (Technomic, Chicago, 1995)
H. Al-Suod, M. Ligor, I.A. Rațiu, K. Rafińska, R. Górecki, B. Buszewski, Phytochem. Lett. 20, 507 (2017)
F.J. Barba, P. Putnik, D. Bursać Kovačević, M.M. Poojary, S. Roohinejad, J.M. Lorenzo, M. Koubaa, Trends Food Sci. Technol. 67, 260 (2017)
M.S. Easmin, M.Z.I. Sarker, S. Ferdosh, S.H. Shamsudin, K.B. Yunus, M.S. Uddin, H.A. Khalil, J. Chem. Technol. Biotechnol. 90(6), 981 (2015)
Y.L. Han, J. Gao, Y.Y. Yin, Z.Y. Jin, X.M. Xu, H.Q. Chen, Carbohydr. Polym. 151, 381 (2016)
A.D. Sousa, A.I.V. Maia, T.H.S. Rodrigues, K.M. Canuto, P.R.V. Ribeiro, R.D.C.A. Pereira, E.S. de Brito, Ind. Crops Prod. 79, 91 (2016)
A.S. Abedi, M. Rismanchi, M. Shahdoostkhany, A. Mohammadi, A.M. Mortazavian, J. Food Sci. Technol. 54(12), 3779 (2017)
T.S. Ballard, P. Mallikarjunan, K. Zhou, S. O’Keefe, Food Chem. 120(4), 1185 (2010)
C.P. Passos, M.A. Coimbra, Carbohydr. Polym. 94(1), 626 (2013)
L. Ruiz-Aceituno, M.J. García-Sarrió, B. Alonso-Rodriguez, L. Ramos, M.L. Sanz, Food Chem. 196, 1156 (2016)
Q.M. Ru, R.F. Cai, J.Z. He, Adv. Mater. Res. 652–654, 443 (2013)
B.G. Terigar, S. Balasubramanian, C.M. Sabliov, M. Lima, D. Boldor, J. Food Eng. 104, 208 (2011)
L. Petigny, S. Périno, M. Minuti, F. Visinoni, J. Wajsman, F. Chemat, Int. J. Mol. Sci. 15, 7183 (2014)
Botanical Extractions (Croda Website, 2019). https://www.crodapersonalcare.com/en-gb/discovery-zone/technology-focus/technology-platforms/botanical-extractions. Accessed 28 Oct 2019
D.C. Montgomery, Design and Analysis of Experiments, 8th edn. (Wiley, New York, 2012), p. p725
R.H. Myers, D.C. Montgomery, C.M. Anderson-Cook, Response Surface Methodology: Process and Product Optimization Using Designed Experiments, 4th edn. (Wiley, New York, 2016), p. p856
M. Obanda, P.O. Owuor, S.J. Taylor, J. Sci. Food Agric. 74(2), 209 (1997)
E. Yabalak, Ö. Görmez, B.G. Sönmez, J. Serb. Chem. Soc. 83(4), 489 (2018)
A. Chafer, T. Fornari, R.P. Stateva, A. Berna, J. Chem. Eng. Data 51, 612 (2006)
E. Destandau, T. Michel, C. Elfakir, in Natural Product Extraction: Principles and Applications, ed. by M.A. Rostagno, J.M. Prado (RSC Publishing, 2013), p. 113
W. Xiao, L. Han, B. Shi, Sep. Sci. Technol. 43, 671 (2008)
S. Baumgartner, R. Genner-Ritzmann, J. Haas, R. Amado, H. Neukom, J. Agric. Food Chem. 34, 827–829 (1986)
Y. Chen, M.-Y. Xie, X.-F. Gong, J. Food Eng. 81, 162 (2007)
Z.-E. Huma, V. Jayasena, S.M. Nasar-Abbas, M. Imran, M.K. Khan, J. Food Process. Preserv. 42(2), e13450 (2017)
Acknowledgements
This work was funded by Mersin University Research Fund (Project No: BAP 2016-2-TP2-1924). Authors thank the Advanced Technology Education Research and Application Center (MEITAM), which contributes to the realization of experiments and analyses.
Author information
Authors and Affiliations
Corresponding authors
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Rights and permissions
About this article
Cite this article
Ersan, P., Sönmez, Ö. & Gözmen, B. Microwave-assisted d-pinitol extraction from carob: application of Box–Behnken design. J IRAN CHEM SOC 17, 871–879 (2020). https://doi.org/10.1007/s13738-019-01824-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13738-019-01824-x