关于pH值对三种不同的末提取物的含量和抗氧化特性的影响
Thu Nguyen1,2, Ruchira Nandasiri1,2,3, Olamide Fadairo1,2
1Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
Journal of food science
|June 10, 2023
概括
绿色提取方法增强了子种子中的生物活性化合物. 水被证明是一种高效的溶剂,可以改善和黄含量以及各种应用中的抗氧化活性.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 子种子在全球范围内因其高蛋白质,油和含量而被种植.
- 子种子中的化合物具有抗微生物,抗氧化剂和化学保护性质,在食品和制药中具有价值.
- 优化提取条件可以显著提高这些生物活性化合物的产量和质量.
研究的目的:
- 调查三种子种子品种 (东方,黑色和黄色) 的烯酸化合物的绿色提取程序.
- 评估预处理时间和pH对菜提取物的醇含量,黄酸含量和抗氧化活性的影响.
- 确定最佳的提取条件和溶剂,以最大限度地提高生物活性化合物回收.
主要方法:
- 采用绿色提取方法,利用溶剂和提取物之间的静电相互作用.
- 三种子种子品种经历了不同的预处理时间和pH值.
- 使用降铁/抗氧化功率测定,DPPH激素清除测定和ABTS+清除测定来评估抗氧化活性.
- 总含量 (TPC) 和总黄含量 (TFC) 被量化.
主要成果:
- 除了金属离子化之外,抗氧化活性在所有pH水平上随着预处理时间显著增加.
- 在较低的pH值下,总含量 (TPC) 显著增加,在中性条件下,黄子种子的产量最高.
- 总黄酸含量 (TFC) 没有显著变化,预处理时间接近中性pH.
- 水成为绿色提取的非常有希望的溶剂,增强了和黄含量和抗氧化剂潜力.
结论:
- 绿色提取方法有效地增强了菜提取物中的和黄酸含量和抗氧化活性.
- 预处理时间和pH值是影响生物活性化合物的提取效率的关键因素.
- 水被认为是一种可持续和有效的溶剂,可以从子中提取有价值的化合物,支持各种应用.
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