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Special issue: Authenticity, typicality, traceability and intrinsic quality of food products

journal contribution
posted on 05.09.2018, 00:00 by D Granato, Daniel CozzolinoDaniel Cozzolino, SM van Ruth
New design of experiment combined with UV–Vis spectroscopy for extraction and estimation of polyphenols from Basil seeds, Red seeds, Sesame seeds and Ajwan seeds. Abstract New experimental designs for the extraction of polyphenols from different seeds including basil seed, red seed, Sesame seeds and ajwan seeds were investigated. Four variables the concentration and volume of methanol and NaOH solutions as well as the temperature and time of extraction were varied to see their effect on total phenol extraction. The temperature was varied in the range from 25ºC to 200ºC while the time in the range from 30 to 200 minutes. Response surface methodology was used to optimize the extraction parameters. The estimation of polyphenols was measured through phenols reduction UV-Vis spectroscopic method of phosphotungstic-phosphomolybdic acids (Folin-Ciocalteu's reagent). Calibration curve was made by using tannic acid as a polyphenols standard in the concentration range from 0.1 to 10 ppm. The regression line obtained shows the value of correlation coefficient i.e. R =0.930 and Root mean square error of cross validation (RMSEC) value of 0.0654. The Basil seeds were found containing the highest amount of total phenols i.e. 785.76 mg/100g. While the Sesame seeds having the least amount i.e. 33.08 mg/100g. The Ajwan seeds and the Red seeds are containing the medium amounts i.e. 379 mg/100g and 220.54 mg/100g respectively.




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External Author Affiliations

School of Agriculture, Food and Wine, University of Adelaide, Australia; Department of Food Engineering, State University of Ponta Grossa, Brazil; RIKILT — Institute of Food Safety, Wageningen University, The Netherlands

Era Eligible



Food Research International