渣
杨梅
多酚
化学
萃取(化学)
DPPH
色谱法
高效液相色谱法
食品科学
类黄酮
抗氧化剂
植物
生物化学
生物
作者
Guoli Chang,Chenggang Cai,Yannan Xiang,Xiangjun Fang,Hailong Yang
出处
期刊:Molecules
[MDPI AG]
日期:2022-01-27
卷期号:27 (3): 846-846
被引量:4
标识
DOI:10.3390/molecules27030846
摘要
Myrica rubra pomace accounts for 20% of the fruit's weight that is not utilized when it is juiced. The pomace contains bioactive phenolic substances such as anthocyanins and flavonoids. To improve the utilization value of Myrica rubra pomace, an optimized extraction method for the residual polyphenols was developed using response surface methodology (RSM). The resulting extract was analyzed by high performance liquid chromatography (HPLC), and the in vitro hypoglycemic activity and antioxidant activity of the polyphenolic compounds obtained were also investigated. The optimum extraction conditions (yielding 24.37 mg·g-1 total polyphenols content) were: extraction temperature 60 °C, ultrasonic power 270 W, ethanol concentration 53%, extraction time 57 min, and solid to liquid ratio 1:34. Four polyphenolic compounds were identified in the pomace extract by HPLC: myricitrin, cyanidin-O-glucoside, hyperoside, and quercitrin. DPPH and hydroxyl radical scavenging tests showed that the Myrica rubra polyphenols extract had strong antioxidant abilities. It is evident that the residual polyphenols present in Myrica rubra pomace have strong hypoglycemic activity and the juiced fruits can be further exploited for medicinal purposes.
科研通智能强力驱动
Strongly Powered by AbleSci AI