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Molecules 2010, 15(9), 6365-6374;

Microwave Assisted Extraction of Phenolic Compounds from Four Different Spices

Department of Food Science, University of Naples “Federico II”, Via Università 100, Parco Gussone Ed.84, 80055, Portici, Naples, Italy
Author to whom correspondence should be addressed.
Received: 9 July 2010 / Revised: 28 July 2010 / Accepted: 30 July 2010 / Published: 9 September 2010
(This article belongs to the Special Issue Phytochemicals with Signaling, Medicinal and Therapeutic Properties)
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Spices and herbs are known not only for their taste, aroma and flavour, but also for their medical properties and value. Both spices and herbs have been used for centuries in traditional medical systems to cure various kinds of illnesses such as common cold, diabetes, cough and cancers. The aim of this work was the comparison between two different extractive techniques in order to get qualitative and quantitative data regarding bioactive compounds of four different spices (Cinnamomum zeylanicum, Coriandrum sativum, Cuminum cyminum, Crocus sativus). The plants were extracted employing ultrasonication and microwave-assisted extractions. The efficiency of extraction of bioactive compounds obtained with the microwave extraction process was in general about four times higher than that resulting from sonication extraction. The various extracts obtained were analyzed for their antioxidant activity using ABTS, DPPH and FRAP assays and for their total polyphenolic content. It can be concluded that microwave-assisted extractions provide significant advantages in terms of extraction efficiency and time savings. View Full-Text
Keywords: spices; antioxidant activity; phenolic compounds; MAE; food composition spices; antioxidant activity; phenolic compounds; MAE; food composition
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Gallo, M.; Ferracane, R.; Graziani, G.; Ritieni, A.; Fogliano, V. Microwave Assisted Extraction of Phenolic Compounds from Four Different Spices. Molecules 2010, 15, 6365-6374.

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