使用超临界二氧化碳和传统方法提取紫甘薯中的花青素

Gabriel Laquete De Barros , Arda Tuhanioglu , Sumanjot Kaur , Leonardo Nora , Ali Ubeyitogullari
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引用次数: 0

摘要

本研究探讨了超临界二氧化碳(SCCO2)技术作为一种绿色、可持续的方法,改善紫甘薯(PSP)花青素提取的潜力。该研究探索了不同的萃取参数(即温度为 35-55 °C,共溶剂浓度为 10-30 %(体积分数),乙醇比率为 30-70 %(体积分数),压力为 30-40 兆帕(MPa),萃取时间为 120-180 分钟,溶剂与样品比率为 25:1-45:1(体积分数)),以优化总酚含量(TPC)、花青素含量(ANC)和抗氧化活性(AA)。此外,还使用不同的溶剂(乙醇和甲醇)混合物、溶剂与样品的比例(15:1;45:1;6:1(体积分数))、温度(35-50 °C)和萃取时间(50-60 分钟)等传统萃取方法来提取 PSP 中的酚类化合物。在 30 MPa、35 °C、20 % 共溶剂浓度下操作 180 分钟,TPC(340 毫克 GAE/克干 PSP)、ANC(136 毫克 C3G/100 克干 PSP)和 AA(ABTS(7.3 毫克 TEV/克干 PSP)、DPPH(18.2 毫克 TEV/克干 PSP)和 FRAP(1399 毫克 GAE/100 克)最高。这些研究结果表明,使用 SCCO2 萃取法提取的花青素有可能用作食品工业中的着色剂。所提出的 SCCO2 萃取方法为传统的酚类化合物萃取方法提供了一种生态友好型替代方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Extraction of anthocyanins from purple sweet potato using supercritical carbon dioxide and conventional approaches

Extraction of anthocyanins from purple sweet potato using supercritical carbon dioxide and conventional approaches
This research investigates the potential of supercritical carbon dioxide (SCCO2) technology as a green and sustainable approach to improve anthocyanin extraction from purple sweet potatoes (PSP). The study explored different extraction parameters (i.e., temperatures of 35–55 °C, cosolvent concentrations of 10–30 % (w/w), ethanol ratios of 30–70 % (v/v), pressures of 30–40 MPa, extraction times of 120–180 min, and solvent: sample ratios of 25:1–45:1(v/w)), to optimize the total phenolic content (TPC), anthocyanin content (ANC), and antioxidant activity (AA). Additionally, conventional extraction methods using different solvent (ethanol and methanol) mixtures, solvent: sample ratios (15:1; 45:1; 6:1 (v/w)), temperatures (35–50 °C), and extraction times (50–60 min) were performed for the extraction of phenolic compounds from PSP. The highest TPC (340 mg GAE/g dry PSP), ANC (136 mg C3G/100 g dry PSP), and AA (ABTS (7.3 mg TEV/g dry PSP), DPPH (18.2 mg TEV/g dry PSP), and FRAP (1399 mg GAE/100 g)) were achieved with 30 MPa, 35 °C and 20 % cosolvent concentration operated for 180 min. These findings underscore the use of SCCO2 extraction to obtain anthocyanin extracts that can potentially be used as a coloring agent in the food industry. The proposed SCCO2 extraction method provides an eco-friendly alternative to conventional methods for extracting phenolic compounds.
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