DETERMINATION OF ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF WASTE ARTICHOKE LEAVES EXTRACTED BY DIFFERENT EXTRACTION METHODS
Project no. 1355 · Status: Kapanmış · 2018
Summary
This study aimed to determine the most appropriate extraction method according to the total phenolic substance amount, total flavonoid amount, antioxidant capacity by comparing the classical method of extraction (maceration) with the innovative extraction methods in the extraction of waste artichoke leaves. By this objective; ultrasound-assisted extraction- probe method and water bath method (continuous and 50% intermittent-15 min and 30 min), microwave extraction method (800 W-30 sec and 400 W-45 sec), and maceration (12 and 24 h) method have been used. The temperature was standardized not to exceed 55 ºC and the ethanol/water (1:1 v/v) mixture was used as the solvent in these extraction methods. The results were evaluated by scoring test and the most suitable methods for the extraction of waste artichoke leaves were determined as maceration method (50 ºC-12 hours) and microwave method (800 W-30 sec). Antimicrobial activity analyzes were performed on the samples with the highest biochemical properties in all the extraction methods applied, and the minimum inhibition concentrations at which the extracts were effective on the test organisms were determined as 25 µg/ml - 200 µg/ml. The largest zone diameter and the lowest inhibition concentration were obtained in the ultrasound-assisted probe method. In addition, the phenolic compound profile was determined by the LC-QTOF-MS method in the extract obtained by the maceration method, which gave the highest result in terms of total phenolic content, and a total of 29 phenolic compounds were determined, including phenolic compounds such as chlorogenic acid, cynarin, and luteolin found in artichokes.