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Cited by 809Phytochemicals and Antioxidant ActivitiesFood composition and propertiesAgricultural and Biological Research

The DOI matches its Crossref record; 25 of the 25 references it cites were found in a registry or an index.

Optimization of extraction of phenolic compounds from wheat using response surface methodology

LIYANAPATHIRANA, C, SHAHIDI, F·2005·Food Chemistry
DOI 10.1016/j.foodchem.2004.08.050
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Abstract

The optimum conditions for the extraction of crude phenolics from whole grain and bran of soft and hard wheat were determined using response surface methodology (RSM). A face-centered cubic design (FCD) was used to investigate the effects of three independent variables, namely solvent composition (%), extraction temperature (degrees C) and time (min) on the response, total antioxidant activity (TAA). The independent variables were coded at three levels and their actual values selected on the basis of preliminary experimental results. The FCD consisted of 14 experimental points and three replications at the center point. Data were analyzed using design expert and statistical analysis system software. A second-order polynomial model was used for predicting the response. Regression analysis showed that more than 89% of the variation was explained by the models. Canonical analysis of surface responses revealed that the stationary surface was a saddle. The optimal conditions forthe TAA obtained using ridge analysis were 54%, 61 degrees C, 64 min and 49%, 64 degrees C, 60 min, for whole grain and bran of soft wheat, respectively. Under the optimum conditions the corresponding predicted response values for TAA were 56.5 and 63 TE. The crude phenolics were extracted under optimum conditions to check the validity of the model. The values were 54.7 +/- 3.2 and 61.3 +/- 1.9 TE, for whole grain and bran of soft wheat, respectively; A similar trend was observed for TAA of hard wheat. The…

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Metadata

Authors
LIYANAPATHIRANA, C., & SHAHIDI, F.
Affiliations
Memorial University of Newfoundland (CA)
Corresponding author
SHAHIDI, F
ORCID
SHAHIDI, F
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2005-11
Volume
93
Issue
1
Pages
47-56
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2004.08.050
OpenAlex
W2153391743
Cited by
809
References
25
Citations by year
2026: 13 · 2025: 20 · 2024: 26 · 2023: 56 · 2022: 38 · 2021: 48 · 2020: 56 · 2019: 52 · 2018: 62 · 2017: 60 · 2016: 56 · 2015: 48 · 2014: 50 · 2013: 43 · 2012: 35
FWCI
4.31
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Chemistry (publishedVersion)
Topics
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Keywords
phenolic compounds, wheat, extraction optimization, total antioxidant capacity, wheat bran, whole grains, hard wheat, solvent composition, extraction temperature, extraction time, response surface methodology

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