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Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root

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Abstract

In present study, response surface methodology was used to optimize extraction condition of phenolic compounds from licorice root by microwave application. Investigated factors were solvent (ethanol 80 %, methanol 80 % and water), liquid/solid ratio (10:1–25:1) and time (2–6 min). Experiments were designed according to the central composite rotatable design. The results showed that extraction conditions had significant effect on the extraction yield of phenolic compounds and antioxidant capacities. Optimal condition in microwave assisted method were ethanol 80 % as solvent, extraction time of 5–6 min and liquid/solid ratio of 12.7/1. Results were compared with those obtained by soxhlet extraction. In soxhlet extraction, Optimum conditions were extraction time of 6 h for ethanol 80 % as solvent. Value of phenolic compounds and extraction yield of licorice root in microwave assisted (MAE), and soxhlet were 47.47 mg/g and 16.38 %, 41.709 mg/g and 14.49 %, respectively. These results implied that MAE was more efficient extracting method than soxhlet.

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Acknowledgments

This research was founded by the Vice Chancellors for Research, Universities of Tehran and Gorgan, Iran.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Gorgan, Gorgan, Iran

    Zohreh Karami, Habib Allah Mirzaee, Morteza Khomeiri, Alireza Sadeghi Mahoonak & Emad Aydani

  2. Transfer Phenomena Lab (TPL), Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, 31587-11167, Karaj, Iran

    Zahra Emam-Djomeh

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  1. Zohreh Karami
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  2. Zahra Emam-Djomeh
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  3. Habib Allah Mirzaee
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  4. Morteza Khomeiri
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  5. Alireza Sadeghi Mahoonak
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  6. Emad Aydani
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Correspondence to Zahra Emam-Djomeh.

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Karami, Z., Emam-Djomeh, Z., Mirzaee, H.A. et al. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root. J Food Sci Technol 52, 3242–3253 (2015). https://doi.org/10.1007/s13197-014-1384-9

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  • DOI: https://doi.org/10.1007/s13197-014-1384-9

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