检索结果-南通市图书馆

Optimization of ultrasonic-assisted extraction of phenolic compounds from pomegranate and orange peels and their antioxidant activity in a functional drink

引用

Food Bioscience 2022年第5期49卷 1156-1165页

作者： Afshin Selahvarzi Yousef Ramezan Mohammad Reza Sanjabi Bahareh Namdar marjan akbarmivehie Hossein Mirsaeedghazi Fatemeh Azarikia Department of Food Science and Technology Faculty of PharmacyTehran Medical SciencesIslamic Azad UniversityTehranIran Nutrition&Food Sciences Research Center Tehran Medical SciencesIslamic Azad UniversityTehranIran Iranian Research Organization for Science and Technology(IROST) TehranIran Department of Food Science and Technology Shahr-e-Qods BranchIslamic Azad UniversityTehranIran Food Biopolymer Research Group Food Science and Technology DepartmentDamghan BranchIslamic Azad UniversityDamghanIran Department of Food Technology College of AburaihanUniversity of TehranTehranIran

This study aimed to optimize the ultrasound extraction conditions of phenolic compounds from pomegranate (PPE) and orange peels (OPE) as agricultural wastes and use the optimized extracts to enrich a functional drink. The statistical analysis results demonstrated that the quadratic model used had high R2 (>0.89) and good predictability of experimented results. In optimizing the extraction of PPE and OPE, the effect of three factors of extraction time (X1:10-40 min), temperature (X2: 40-70 ◦C), and solid to a solvent ratio (X3: 1:20-1:40 g/mL) on two responses of total phenol content (TPC) and antioxidant activity were investigated. The highest TPC (2.70 and 1.86 mg GAE/g) and antioxidant activity (72.11 and 54.27%) of PPE and OPE were obtained in the X1: 40 min, X2: 70 ◦C, and X3: 1:40 g/mL. No significant difference was observed between the predicted and experimental values. The results of drink tests indicated that adding PPE and OPE and increasing their levels from 10% to 15% v/v in the drinks significantly enhanced the samples’ bioactive compounds content and antioxidant activity (p < 0.05). The content of vitamin C (212.37 mg/100 mL) and flavonoids (83.44 mg QE/100 mL) in the drink containing 15% OPE was higher than in other samples, while the sample containing 15% PPE had the highest TPC (158.88 mg GAE/100 mL). There was a positive relationship between the level of extracts and the antioxidant activity of the drinks. During 60-days of cold storage, the content of bioactive compounds and antioxidant activity of drink samples gradually decreased (p < 0.05).

关键词： Antioxidant Orange Pomegranate Ultrasound Optimization Functional drink

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：