Abstract:
Microwave assisted extraction one of the recent technologies have been a positive impact on the environment. The effective heating, rapid energy source, shorter extraction period and high yield are some of the aspects making this technique efficient. The present study was aimed to assess the total phenolic content (TPC) and total flavonoid content (TFC) of the defatted flaxseed extract obtained through microwave assisted extraction technique. Variations in the values for TPC and TFC obtained at different power intervals (150, 300 and 450W) were 20.90 to 31.55mg/GAE/g and 0.19 to 0.33mgLUE/100g, respectively. In-vitro antioxidant potential was determined by the significant values obtained for DPPH (10.87 - 19.12%), FRAP (15.44 - 20.91%) and Fe II Chelating assay (12.17 - 25.46µg/ml), respectively. The results clearly showed a significant extraction of phenolics and flavonoids along with the other volatile compounds to be highest at 450W as compared to the lower power intervals.
Page(s):
41-41
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Flavonoids
,
Phenolics
,
Microwave assisted extraction
References:
References are not available for this document.
Citations
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