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Supercritical Carbon Dioxide Extraction of Bioactive Compounds from Feijoa (Feijoa sellowiana) Leaves 超临界二氧化碳萃取飞荷叶中生物活性物质的研究

Nutrition and Food Sciences Research Pub Date : 2018-06-01 DOI: 10.29252/NFSR.5.3.23

M. Mousavi, Mandana Bimakr, S. M. Ghoreishi, A. Ganjloo

{"title":"Supercritical Carbon Dioxide Extraction of Bioactive Compounds from Feijoa (Feijoa sellowiana) Leaves","authors":"M. Mousavi, Mandana Bimakr, S. M. Ghoreishi, A. Ganjloo","doi":"10.29252/NFSR.5.3.23","DOIUrl":"https://doi.org/10.29252/NFSR.5.3.23","url":null,"abstract":"Background and Objectives: Supercritical fluid extraction (SFE) technique has been studied for extraction of bioactive compounds from Feijoa sellowiana leaves. Results were compared with those obtained from conventional ethanolic extraction (CE). Materials and Methods: Results: The best supercritical carbon dioxide (SC-CO2) extraction conditions was determined as 250 bar of pressure, 50 °C of temperature, and 90 min dynamic extraction time. Under these conditions, the crude extraction yield (CEY) of bioactive compounds was 38.14 ± 0.17 mg g. Spectrophotometric analysis revealed that the extract possesses strong radical scavenging activity (78.18 ± 0.12%, 74.19 ± 0.14%, 49.38 ± 0.18% inhibition of DPPH ̇, ABTS ̇, and OH ̇, respectively). The HPLC analysis revealed that gallic acid, catechin, rutin, ferulic acid, apigenin, and quercetin are the major phenolic compounds present in the extract. The CEY obtained using the best conditions of SCE process was around 70% of those obtained with CE. However, the quality of extracts regarding radical scavenging activity and bioactive phenolic content was higher than those obtained by CE. Conclusions: F. sellowiana leave is a potential source of bioactive compounds with strong radical scavenging activity and the SC-CO2 extraction can be considered as a green technique to extract bioactive compounds.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"281 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131424144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

Production of a Semi Ready-to-Eat Shrimp Soup Powder and Assessment of Its Shelf Life 一种半即食虾汤粉的生产及保质期评价

Nutrition and Food Sciences Research Pub Date : 1900-01-01 DOI: 10.29252/NFSR.6.1.41

Ghorban Zarehgashti, Y. Etemadian, A. Valipour, M. Rahnama, F. Khodabandeh, A. Fahim, Young Researches

{"title":"Production of a Semi Ready-to-Eat Shrimp Soup Powder and Assessment of Its Shelf Life","authors":"Ghorban Zarehgashti, Y. Etemadian, A. Valipour, M. Rahnama, F. Khodabandeh, A. Fahim, Young Researches","doi":"10.29252/NFSR.6.1.41","DOIUrl":"https://doi.org/10.29252/NFSR.6.1.41","url":null,"abstract":"Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl solution (10% w/v) with a ratio of 1 to 2 at boiling temperature for 3 min. Then, these were cooled down for 10 minutes and dried by a cabinet-type air dryer at 70 C for 6 h. Dried meats of shrimps were crushed using grinder. Nearly 4% of the crushes were combined with other ingreadients of the shrimp soup. Each 100 g of the soup powder was packed in a metalized film under vacuum and stored at room temperature for 6 months of storage. Results: Results have shown that dried shrimp meats include useful compositions such as saturated FAs (ΣSFA; 33.36 ±2.5%), monounsaturated FAs (ΣMUFA; 21±1.6%) and polyunsaturated FAs (ΣPUFA; 38.92 ±2.1%). The protein content in dried shrimp meats was high (72.74 ±1.99% of dry weight). Chemical parameters of the samples such as thiobarbituric acid (TBA), peroxide value (PV), total volatile base nitrogen (TVB-N) and free fatty acid (FFA) increased and quality of the packaged soup color decreased with increased storage time (P < 0.05). The sensory evaluation (color, odor, flavor/taste and texture) of the samples has shown that these parameters are more acceptable during the first month of storage than other months. The total number of bacteria and fungi was respectively calculated as 4.1 and 3.79 cfu/g of sample during 6 months of storage. Conclusions: In this study, use of 4% of the dried shrimp meats as supplement made a great taste in the soup. Furthermore, appropriate packaging under vacuum and use of metalized polyethylene films increased the shelf-life of the soup powder.","PeriodicalId":325113,"journal":{"name":"Nutrition and Food Sciences Research","volume":"133 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114522934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

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