Optimization of Microwave-Assisted Extraction of Phytosterol from Mulberry Root Bark by Response Surface Methodology

doi:10.7506/spkx1002-6630-201318014

Abstract

Abstract:

This study was undertaken to optimize the microwave-assisted extraction of phytosterol from the root bark of
mulberry (Morus alba L.) by response surface methodology. The yield of phytosterol was investigated with respect to three
variables including microwave output power, irradiation time and solvent-to-solid ratio. As a result, a regression equation
was fitted. The optimal conditions for phytosterol extraction were a solvent-to-solid ratio of 35:1 (mL/g) and microwave
irradiation for 41 s with an output power of 539 W. The yield of phytosterol under the optimized conditions was (7.74 ± 0.12)
mg/g, showing a relative error of －4.21% compared with the predicted value and increases of 1.57% and 19.07% over those
obtained by solvent extraction and ultrasonic-assisted extraction. Moreover, the extraction time was considerably shortened
by using microwave-assisted extraction in comparison with the other two methods.

Key words: mulberry root bark, phytosterol, microwave-assisted extraction, response surface methodology, optimization

XU Yan-yang，CAI Sen-sen，SONG Yan-ling，LI Ke-jing. Optimization of Microwave-Assisted Extraction of Phytosterol from Mulberry Root Bark by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201318014.

[1]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[2]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[3]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[4]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[5]	PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin. Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles [J]. FOOD SCIENCE, 2021, 42(10): 38-44.
[6]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[7]	ZHOU Zhiqiang, MA Jinju, GAN Jin, LI Kun, LI Kai, ZHANG Wenwen, TU Xinghao, DU Liqing, ZHANG Hong. Effect of Bleached Shellac/Tannic Acid Composite Coating on Mango Preservation at Room Temperature [J]. FOOD SCIENCE, 2020, 41(9): 145-152.
[8]	ZHANG Huanhuan, GAO Feihu, HUANG Taocui, ZENG Zhihong, ZHANG Ling, ZHANG Xuemei, LI Xue, LIANG Yexing. Effects of Pretreatments on Lipid Concomitants Content in Cold Pressed Canola Oil [J]. FOOD SCIENCE, 2020, 41(8): 57-61.
[9]	ZHANG Yinghao, XUE Zhaoyang, ZHAO Tingbin, YIN Haisong, QIAO Changsheng,. Construction and Application of a Predictive Model for Determination of Polymalic Acid in the Fermentation Broth of Aureobasidium pullulans by Near-Infrared Spectroscopy [J]. FOOD SCIENCE, 2020, 41(8): 152-158.
[10]	SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng. Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components [J]. FOOD SCIENCE, 2020, 41(8): 177-185.
[11]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[12]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[13]	LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis [J]. FOOD SCIENCE, 2020, 41(4): 222-228.
[14]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[15]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.

Optimization of Microwave-Assisted Extraction of Phytosterol from Mulberry Root Bark by Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments