Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/22846
Title: Microwave-assisted extraction and antioxidant activity of star anise oil from Illicium verum Hook.f
Authors: Cai, M
Guo, X
Liang, H 
Sun, P
Keywords: Antioxidant
Microwave extraction
Response surface methodology
Star anise oil
Issue Date: 2013
Source: International journal of food science and technology, 2013, v. 48, no. 11, p. 2324-2330 How to cite?
Journal: International Journal of Food Science and Technology 
Abstract: In this study, microwave-assisted extraction with ethanol (MAEE) of star anise oil from Illicium verum Hook.f. has been optimised by response surface methodology (RSM). A maximum yield of star anise oil was obtained at an optimum condition: the ratio of solvent to sample 17 mL g-1, extraction time 16 min and microwave power 505 W. Accordingly, the highest yield of star anise oil was about 24.98%, which was much higher than that of steam distillation (SD), 7.17%. Oxygenated organic compounds in representative of trans-anethole are a major component in star anise oil, nearly 94.21% for SD and 86.66% for MAEE, identified and determined by GC-MS. The oils extracted by SD and MAEE both have strong antioxidant activities that were demonstrated by the DPPH and ABTS assays.
URI: http://hdl.handle.net/10397/22846
ISSN: 0950-5423
DOI: 10.1111/ijfs.12221
Appears in Collections:Journal/Magazine Article

Access
View full-text via PolyU eLinks SFX Query
Show full item record

SCOPUSTM   
Citations

11
Last Week
0
Last month
1
Citations as of Dec 2, 2017

WEB OF SCIENCETM
Citations

8
Last Week
0
Last month
1
Citations as of Dec 12, 2017

Page view(s)

44
Last Week
4
Last month
Checked on Dec 11, 2017

Google ScholarTM

Check

Altmetric



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.