Enhanced extraction of phenolic compounds from red cabbage utilizing microwave-assisted method: a Box-Behnken approach for optimization

Abstract

The main objective of this study was to determine the optimum conditions for microwave-assisted extraction (MAE) of red cabbage phenolic compounds using response surface methodology (RSM). A Box-Behnken experimental design was used to investigate the effects of extraction time (5, 10, 15 min), solid/solvent ratio (1/20, 1/30, 1/40, w/w), and microwave power (200, 400, 600 W) on total phenolic content (TPC) and total antioxidant capacity (TAC). TPC and TAC were determined using the Folin-Ciocalteu, DPPH, and CUPRAC assays. The optimal conditions for MAE were found to be 9.166 min extraction time, 1/20 solid/solvent ratio, and 501.768 W microwave power for the ethanol-water solvent, and 5 min extraction time, 1/20 solid/solvent ratio, and 384.097 W microwave power for the water-only solvent. Scanning Electron Microscopy (SEM) analysis revealed that MAE is more efficient in cell wall breakdown than conventional methods. These findings imply that MAE is a superior method for extracting phenolic compounds from red cabbage, with higher yields and reduced processing times compared to conventional extraction (CE). This work provides valuable insights for optimizing phenolic extraction processes, highlighting the advantages of MAE in producing high-quality phenolic extracts for potential functional food applications.