Extraction of phenolic compounds from wheat by developing a rapid and reliable microwave-assisted method
| dc.contributor.author | Kirusnaruban, Kemashalini | |
| dc.contributor.examiningcommittee | Eskin, Michael (Food and Human Nutritional Sciences) | |
| dc.contributor.examiningcommittee | Netticadan, Thomas (Physiology and Pathophysiology) | |
| dc.contributor.supervisor | Rosell, Cristina | |
| dc.date.accessioned | 2025-01-16T15:31:58Z | |
| dc.date.available | 2025-01-16T15:31:58Z | |
| dc.date.issued | 2025-01-15 | |
| dc.date.submitted | 2025-01-16T05:01:13Z | en_US |
| dc.degree.discipline | Food and Human Nutritional Sciences | |
| dc.degree.level | Master of Science (M.Sc.) | |
| dc.description.abstract | Phenolic compounds (PC) are vital secondary plant metabolites with recognized health benefits, including antioxidant and anti-inflammatory properties. These compounds help plants manage environmental stress and contribute to their resilience, with a higher concentration found in the outer layers of wheat, particularly in the bran. Current extraction methods are time-consuming and often involve the use of acids, alkalis, and organic solvents, which pose environmental concerns. Therefore, efficient, green, and rapid methods for extracting these phenolic compounds are essential, especially in the food industry, which has an increasing demand for sustainable processes. We hypothesize that Microwave-Assisted Extraction (MAE) will serve as a superior methodology for phenolic compound extraction from wheat, offering improved yield, faster processing, and enhanced environmental sustainability compared to conventional extraction (CE). This study aims to validate MAE as a green and efficient alternative to CE for quantifying phenolic compounds in Canada Western Red Spring wheat kernels, utilizing whole grains and flour. Additionally, MAE was applied to wheat kernels with varying degrees of pearling to assess its effectiveness across different wheat layers. Two solvent systems were tested: 80% ethanol (v/v) and water, with MAE conditions including temperatures between 140°C and 180°C and extraction times of 5, 10, and 15 minutes. A solid-to-liquid ratio of 1:9 was used for whole kernels, and 1:99 for flour fractions, to prevent starch gelatinization. Results showed that MAE outperformed CE in terms of TPC yield, with water as a solvent leading the highest TPC of 5.41 ± 0.10 mg/g DW (p < 0.05) at 170°C for 10 minutes, compared to 80% ethanol extracts at 3.52 ± 0.24 mg/g DW (p < 0.05). CE yielded the lowest TPC at 2.78 ± 0.18 mg/g DW (p < 0.05). Among individual phenolic acids, gallic acid was found to be the most prominent in all MAE extracts. Additionally, phenolic acid extraction was evaluated in six pearled fractions of wheat subjected to different pearling time, ranging from 50 to 450 seconds. Shorter pearling times resulted in higher phenolic acid concentration. Also, TPC values were found to be higher in the outer bran layers, supporting the conclusion that PCs are more concentrated in these parts of the wheat grain. A significant negative correlation was observed between pearling time and phenolic acid content, emphasizing the importance of optimizing pearling times for enhanced phenolic yields. It must be stressed that for the first time, a method for extracting phenolic acids is proposed using water as a solvent and extracting the compounds directly from the wheat kernel. This study highlights the efficiency and sustainability of MAE for phenolic extraction, offering a faster, greener alternative to traditional methods. The findings provide insights into enhancing the phenolic content of wheat-based products, with implications for functional food development and wheat breeding. | |
| dc.description.note | February 2025 | |
| dc.description.sponsorship | NSERC Engage Grant (RGPIN-2023-04289) and Sustainable CAP | |
| dc.identifier.uri | http://hdl.handle.net/1993/38828 | |
| dc.language.iso | eng | |
| dc.subject | Microwave-assisted extraction (MAE) | |
| dc.subject | Conventional extraction (CE) | |
| dc.subject | Total phenolic content (TPC) | |
| dc.subject | Gallic acid | |
| dc.subject | Wheat | |
| dc.subject | Green extraction | |
| dc.title | Extraction of phenolic compounds from wheat by developing a rapid and reliable microwave-assisted method | |
| local.subject.manitoba | no | |
| oaire.awardTitle | UMGF | |
| project.funder.name | University of Manitoba |