Food Science and Biotechnology

, Volume 24, Issue 5, pp 1649–1659 | Cite as

Optimization of polyphenol extraction and antioxidant activities of extracts from defatted flax seed cake (Linum usitatissimum L.) using microwave-assisted and pulsed electric field (PEF) technologies with response surface methodology

  • Sue-Siang Teh
  • Brian E. Niven
  • Alaa El-Din A. Bekhit
  • Alan Carne
  • John Birch
Article

Abstract

Use of microwave and pulsed electric field (PEF) technologies for optimization of polyphenol extraction from defatted flax seed cake was attempted using a Box-Behnken response surface design. Polyphenols were extracted after microwave or PEF treatments using ultrasound under fixed variables of 200 W of ultrasonic power, a 70°C water bath, and 20 min of extraction time. Measured responses were total phenolic and total flavonoid contents, and 2,2,-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging activity and ferric reducing/antioxidant power activities. Maximum yields of all responses were achieved under optimum conditions for microwave processing=5 min, a liquid to solid ratio=6, and at 644 W, and for PEF-assisted extraction for 30 V at 30 Hz with a 10% ethanol concentration, and a treatment time=10 s. Under optimized microwave or PEF processing conditions, yields of polyphenols from defatted seed cake were maximized.

Keywords

flax microwave polyphenols antioxidant 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Sue-Siang Teh
    • 1
  • Brian E. Niven
    • 2
  • Alaa El-Din A. Bekhit
    • 1
  • Alan Carne
    • 3
  • John Birch
    • 1
  1. 1.Department of Food ScienceUniversity of OtagoDunedinNew Zealand
  2. 2.Department of Mathematics and StatisticsUniversity of OtagoDunedinNew Zealand
  3. 3.Department of BiochemistryUniversity of OtagoDunedinNew Zealand

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