Effect of slow-release amylase on extraction of peach peel phenolics and their antioxidant activities

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2022-10-04 DOI:10.1556/066.2022.00110

S. Akram, T. Ashfaq, Z. Saeed, R. Ashraf, M. Mushtaq

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Abstract

The present manuscript demonstrates the work undertaken to optimise and validate a slow-release amylase-assisted extraction of polyphenols from peach fruit peel. A careful investigation and optimisation revealed that peach peel when hydrolysed with 1.50% (w/w) of SRA containing enzyme formulation at 40 °C and 6.1 pH, for 35 min significantly (P < 0.05) increased the extraction yield, levels of polyphenol contents (242.89 ± 1.56 mg gallic acid equivalents – GAE), and coumaric, chlorogenic, ferulic acids or their conjugate esters in extracts. Moreover, the extracts produced through SRA-assisted extraction exhibited ample level of free radical scavenging capacity (DPPH IC50 2.67 ± 0.03 μg mL−1), Trolox equivalent (TE) antioxidant capacity (450.52 ± 24.58 µmol of TE g−1), inhibition of peroxides in linoleic acid (85.68 ± 0.21%), and ferric reducing power of 3.11 ± 0.20 ppm gallic acid equivalents. The results suggested that the incorporation of SRA containing enzyme formulation may enhance the recovery of peach peel polyphenols while hydrolysing the glycosidic linkages without deteriorating their antioxidant character.

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缓释淀粉酶对桃皮酚类物质提取及其抗氧化活性的影响

目前的手稿展示了所进行的工作，以优化和验证缓释淀粉酶辅助提取桃果皮中的多酚。经过仔细的研究和优化发现，在40°C和6.1 pH条件下，以1.50% (w/w)含酶制剂SRA水解桃皮35 min，可显著(P < 0.05)提高提取率，提高提取物中多酚含量(242.89±1.56 mg没食子酸当量- GAE)，以及香豆酸、绿原酸、阿魏酸或其偶联酯的含量。此外，通过sra辅助提取得到的提取物具有良好的自由基清除能力(DPPH IC50为2.67±0.03 μg mL−1)，Trolox当量(TE)抗氧化能力(450.52±24.58µmol TE g−1)，亚油酸中过氧化物的抑制能力(85.68±0.21%)和3.11±0.20 ppm没食子酸当量的铁还原能力。结果表明，加入含SRA酶制剂可以提高桃皮多酚的回收率，同时水解糖苷键，但不影响桃皮多酚的抗氧化性能。

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来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).