2010•Food Science and Technology InternationalRequires access
Microwave-assisted extraction of polyphenols from laver and study of antioxidant capacity
Yangguang Wang
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Abstract
Microwave-assisted extraction of polyphenols from laver and the antioxidant activity of polyphenols were investigated. The effect of power of microwave, irradiation time, volume ratio of ethanol, ratio of solid to liquid on extraction of polyphenols and extraction times were studied, respectively. The optimum process conditions obtained are as following: microwave power is 800 W, 25% ethanol as extracting solvent, ratio of liquid to solid is 50(mL/g), irradiation time is 60 seconds. DPPH radical scavenging and reducing power of laver polyphenols were 20.5% and 0.193, respectively.