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标题：Total Phenolic Content of Cereal Brans using Conventional and Microwave Assisted Extraction
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作者：B.N. Dar ; Savita Sharma
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2011
卷号：6
期号：12
页码：1045-1053
DOI：10.3923/ajft.2011.1045.1053
出版社：Academic Journals Inc., USA
摘要：Total phenolic content of cereal brans (wheat, rice, oat) singly and in combination (wheat: rice: oat:: 2:1.5:1.5) extracted using conventional and microwave-assisted solvent extraction (2, 3.5 and 5 min) methods were studied. Three different solvents (methanol, acetone and hexane) were used in the conventional solvent extraction using three different temperatures (50, 60 and 70°C). Methanol at 60°C was the most effective solvent, producing higher total phenolic compound content in all types brans singly and in combination than either acetone or hexane. Microwave-assisted solvent extraction significantly increased the total phenolic compound content in solvents used at 2450 MHZ for 3.5 min. Maximum total phenolic content was recorded in m ethanolic extract s using microwave energy at 2450 MHZ for 3.5 min. However, total phenolic content of conventional and microwave-assisted extractions at different temperatures and different time durations, respectively were significantly different (p≤0.05). The mean total phenolic content of brans ranged from 1.24-2.87 and 2.20-4.09 mg GAE g^-1 by conventional and microwave assisted extraction, respectively. Among different solvents m ethanolic extract recorded maximum mean total phenolic content in both types of extraction systems i.e., 2.83±0.17 and 4.50±0.25 mg GAE g^-1 in conventional and microwave extraction, respectively.