Microwave assisted extraction of phenolic compounds from four different spices

Monica Gallo, Rosalia Ferracane, Giulia Graziani*, Alberto Ritieni, Vincenzo Fogliano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

84 Citations (Scopus)

Abstract

Spices and herbs are known not only for their taste, aroma and flavour, but also for their medical properties and value. Both spices and herbs have been used for centuries in traditional medical systems to cure various kinds of illnesses such as common cold, diabetes, cough and cancers. The aim of this work was the comparison between two different extractive techniques in order to get qualitative and quantitative data regarding bioactive compounds of four different spices (Cinnamomum zeylanicum, Coriandrum sativum, Cuminum cyminum, Crocus sativus). The plants were extracted employing ultrasonication and microwave-assisted extractions. The efficiency of extraction of bioactive compounds obtained with the microwave extraction process was in general about four times higher than that resulting from sonication extraction. The various extracts obtained were analyzed for their antioxidant activity using ABTS, DPPH and FRAP assays and for their total polyphenolic content. It can be concluded that microwave-assisted extractions provide significant advantages in terms of extraction efficiency and time savings.

Original languageEnglish
Pages (from-to)6365-6374
Number of pages10
JournalMolecules
Volume15
Issue number9
DOIs
Publication statusPublished - 9 Sep 2010
Externally publishedYes

Keywords

  • Antioxidant activity
  • Food composition
  • MAE
  • Phenolic compounds
  • Spices

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