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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 12 | Page No.: 1045-1053
DOI: 10.3923/ajft.2011.1045.1053
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Total Phenolic Content of Cereal Brans using Conventional and Microwave Assisted Extraction
B.N. Dar and Savita Sharma

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 methanolic extracts 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 methanolic 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.
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How to cite this article:

B.N. Dar and Savita Sharma, 2011. Total Phenolic Content of Cereal Brans using Conventional and Microwave Assisted Extraction. American Journal of Food Technology, 6: 1045-1053.

DOI: 10.3923/ajft.2011.1045.1053








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