Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/8591 |
Resumo: | The main objective of the present work was to optimize the extraction conditions for simultaneous maximization of total reducing (TRC) and antioxidant (AC) capacities for lettuce (Lactuca sativa L.) by-products extracts, using response surface methodology. For this, a design of experiments (DOE) with different combinations of solvents (water, methanol and acetone) extraction temperatures (30–60 ◦C) and time (10–60 min) on the TRC and AC was applied. Higher and consistent fittings using second order polynomial models of the experimental data with regard to TRC (R2 = 0.529, p lack of fit > 0.05) and AC (R2 = 0.900, p lack of fit > 0.05) were obtained with methanol. The optimum extraction conditions based on combination responses for TRC and AC were: 30% methanol (v/v), 60 ◦C and 60 min. A close agreement between experimental and predicted values was found when applying these conditions. Furthermore, when aqueous extracts were prepared (e.g. 45 ◦ C, 10 min), these presented similar TRC and AC properties to those obtained by the above optimum extraction conditions, having the advantage of applying mild extraction conditions and avoiding the use of organic solvents in their preparation. |
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Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative propertiesLettuceResponse surface methodologyExtraction optimizationTotal reducing capacityAntioxidant capacityThe main objective of the present work was to optimize the extraction conditions for simultaneous maximization of total reducing (TRC) and antioxidant (AC) capacities for lettuce (Lactuca sativa L.) by-products extracts, using response surface methodology. For this, a design of experiments (DOE) with different combinations of solvents (water, methanol and acetone) extraction temperatures (30–60 ◦C) and time (10–60 min) on the TRC and AC was applied. Higher and consistent fittings using second order polynomial models of the experimental data with regard to TRC (R2 = 0.529, p lack of fit > 0.05) and AC (R2 = 0.900, p lack of fit > 0.05) were obtained with methanol. The optimum extraction conditions based on combination responses for TRC and AC were: 30% methanol (v/v), 60 ◦C and 60 min. A close agreement between experimental and predicted values was found when applying these conditions. Furthermore, when aqueous extracts were prepared (e.g. 45 ◦ C, 10 min), these presented similar TRC and AC properties to those obtained by the above optimum extraction conditions, having the advantage of applying mild extraction conditions and avoiding the use of organic solvents in their preparation.FCT (Fundação para a Ciência e Tecnologia) e o FEDER através do programa COMPETE através dos projetos projects FCOMP- 01-0124-FEDER-008703 (FCT/PTDC/AGR-AAM/102447/2008), PEst-C/EQB/LA0006/2011, e PEst-OE/AGR/UI0690/2011ElsevierBiblioteca Digital do IPBGomes, TeresaDelgado, TeresaFerreira, AnabelaPereira, J.A.Baptista, PaulaCasal, SusanaRamalhosa, Elsa2013-08-19T11:13:57Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/8591engGomes, Teresa; Delgado, Teresa; Ferreira, Anabela; Pereira, José Alberto; Baptista, Paula; Casal, Susana; Ramalhosa, Elsa (2013). Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties. Industrial Crops and Products. ISSN 0926-6690. 44, p. 622–6290926-669010.1016/j.foodres.2012.09.039info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:21:10Zoai:bibliotecadigital.ipb.pt:10198/8591Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:00:06.908130Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties |
title |
Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties |
spellingShingle |
Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties Gomes, Teresa Lettuce Response surface methodology Extraction optimization Total reducing capacity Antioxidant capacity |
title_short |
Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties |
title_full |
Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties |
title_fullStr |
Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties |
title_full_unstemmed |
Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties |
title_sort |
Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties |
author |
Gomes, Teresa |
author_facet |
Gomes, Teresa Delgado, Teresa Ferreira, Anabela Pereira, J.A. Baptista, Paula Casal, Susana Ramalhosa, Elsa |
author_role |
author |
author2 |
Delgado, Teresa Ferreira, Anabela Pereira, J.A. Baptista, Paula Casal, Susana Ramalhosa, Elsa |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Gomes, Teresa Delgado, Teresa Ferreira, Anabela Pereira, J.A. Baptista, Paula Casal, Susana Ramalhosa, Elsa |
dc.subject.por.fl_str_mv |
Lettuce Response surface methodology Extraction optimization Total reducing capacity Antioxidant capacity |
topic |
Lettuce Response surface methodology Extraction optimization Total reducing capacity Antioxidant capacity |
description |
The main objective of the present work was to optimize the extraction conditions for simultaneous maximization of total reducing (TRC) and antioxidant (AC) capacities for lettuce (Lactuca sativa L.) by-products extracts, using response surface methodology. For this, a design of experiments (DOE) with different combinations of solvents (water, methanol and acetone) extraction temperatures (30–60 ◦C) and time (10–60 min) on the TRC and AC was applied. Higher and consistent fittings using second order polynomial models of the experimental data with regard to TRC (R2 = 0.529, p lack of fit > 0.05) and AC (R2 = 0.900, p lack of fit > 0.05) were obtained with methanol. The optimum extraction conditions based on combination responses for TRC and AC were: 30% methanol (v/v), 60 ◦C and 60 min. A close agreement between experimental and predicted values was found when applying these conditions. Furthermore, when aqueous extracts were prepared (e.g. 45 ◦ C, 10 min), these presented similar TRC and AC properties to those obtained by the above optimum extraction conditions, having the advantage of applying mild extraction conditions and avoiding the use of organic solvents in their preparation. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-08-19T11:13:57Z 2013 2013-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/8591 |
url |
http://hdl.handle.net/10198/8591 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gomes, Teresa; Delgado, Teresa; Ferreira, Anabela; Pereira, José Alberto; Baptista, Paula; Casal, Susana; Ramalhosa, Elsa (2013). Application of response surface methodology for obtaining lettuce (Lactuca sativa L.) by-products extracts with high antioxidative properties. Industrial Crops and Products. ISSN 0926-6690. 44, p. 622–629 0926-6690 10.1016/j.foodres.2012.09.039 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135227549843456 |