Evaluation of vacuum microwave-assisted extraction technique for the extraction of antioxidants from plant samples

In the present work, vacuum microwave-assisted extraction (VMAE) was to perform microwave-assisted extraction in vacuum. Two well-known antioxidants, vitamin C from guava and green pepper, and vitamin E (α-tocopherol and γ-tocopherol) from soybean and tea leaves, which were easy to be oxidized, were chosen as representative target compounds for the evaluation of VMAE. The extraction yields of vitamin C, α-tocopherol and γ-tocopherol in VMAE and those in MAE performed in atmosphere (air-MAE) were compared and the effects of extraction time, extraction temperature and sample matrix were studied. Moreover, the effects of the oxygen and subpressure invacuo were also discussed via performed MAE in N2 atmosphere (N2-MAE). The extraction yields of vitamin C, α-tocopherol and γ-tocopherol in VMAE were higher than that in air-MAE, 35% increments of vitamin C from green pepper, 22% increments of α-tocopherol and 47% increments of γ-tocopherol from tea leaves were obtained, respectively. The comparable increased extraction yields of vitamin C, α-tocopherol and γ-tocopherol in N2-MAE to that in air-MAE confirmed that oxygen in system was the crucial factor for the oxidation of vitamin C and vitamin E, VMAE was beneficial for the extraction of these oxygen-sensitive compounds. In addition, the subpressure invacuo in the VMAE system also showed positive affect on the extraction yields. On the basis of preventing oxidation and improving extraction efficiency of target compounds because of less oxygen and subpressure invacuo in the extraction system, VMAE has good potential for the extraction of oxygen-sensitive and thermosensitive compounds from plant samples.