Özet:

The effects of microwave- assisted extraction (MAE) were investigated on extraction of phenolic compounds from strawberry fruit. Response surface methodology (RSM) was used to optimize the extraction conditions. A face-centered central composite design (FCCCD) was employed to determine the effects of independent variables such as microwave power (100-300 W), extraction time (2-16 min) and solvent to sample ratio (5:1-25:1 mL g-1) on the extraction yield and total phenolic content (TPC). Optimized conditions were determined as 265 W of microwave power, 2 min of extraction time and 24:1 mL g-1 of solvent to sample ratio. The maximum predicted extraction yield and TPC under the optimum conditions were 8.23 % and 19.65 mg GAE g-1 dry strawberry, respectively. Total anthocyanin content (TAC), DPPH·EC50 and FRAP values of extracts produced at optimum conditions were determined as 2.3 mg Cyn-3-glu g-1 dry strawberry, 1.67 mg dry strawberry mL-1 and 197.83 μmoles TE g-1 dry strawberry, respectively.

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