优化微波辅助萃取牛至和龙胆草乙醇提取物中的生物活性化合物

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-10-30 DOI:10.1016/j.lwt.2024.116973

Ioana M. Bodea , Giorgiana M. Cătunescu , Adriana P. David , Roxana Vidican , Carmen R. Pop , Andreea Stănilă , Ancuța M. Rotar , Alfredo Palop Gómez

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引用次数: 0

摘要

牛至和狼尾草含有多种生物活性化合物，但传统的萃取技术通常只能产生少量的次生代谢物。因此，萃取方法和这些化合物的回收是当前面临的一项挑战。本研究的目的是通过响应面法（RSM）优化 3 个微波辅助萃取（MAE）参数，以从牛至和狼尾草中获得乙醇生物活性提取物。通过测定对大肠杆菌和金黄色葡萄球菌的最小抑菌浓度（MIC），评估了提取物的总酚含量（TPC）、抗氧化活性（AA）、自由基清除活性（I%）和抗菌活性。乙醇浓度（X1：40%、60%和 80%）、微波功率（X2：160、480 和 800 瓦）和重复次数（X3：1 至 10 次）被设定为自变量。获得的模型与新的实验结果进行了验证，并确认了 3 个响应参数：TPC、AA 和 I%。采用高效液相色谱法（HPLC）对牛至和狼尾草最佳提取物中的主要酚类化合物进行了鉴定和定量。牛至的最佳萃取参数为 49%乙醇、160 瓦功率和 10 次重复萃取；而丝兰的最佳萃取参数为 53%乙醇、800 瓦功率和 10 次重复萃取。

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Optimization of microwave assisted extraction of bioactive compounds in oregano and lovage ethanolic extracts

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Optimization of microwave assisted extraction of bioactive compounds in oregano and lovage ethanolic extracts

Oregano and lovage contain a wide variety of bioactive compounds, but conventional extraction techniques usually generate small amounts of secondary metabolites. Thus, the extraction method and the recovery of these compounds represent a current challenge. The aim of this study was to optimize 3 microwave-assisted extraction (MAE) parameters, by response surface methodology (RSM), to obtain ethanolic bioactive extracts from oregano and lovage. The obtained extracts were assessed for their total phenolic content (TPC), antioxidant activity (AA), radical scavenging activity (I%), and antibacterial activity, by determining the minimal inhibitory concentration (MIC) against Escherichia coli and Staphylococcus aureus. The ethanol concentration (X₁: 40, 60 and 80%), microwave power (X₂: 160; 480 and 800 W), and repetitions (X₃: 1 to 10 times) were set as independent variables. The obtained models were validated with new experimental results, and confirmed for the 3 response parameters: TPC, AA, and I%. High-performance liquid chromatography (HPLC) was used to identify and quantify the main phenolic compounds in both optimum oregano and lovage extracts. The optimal extraction parameters were obtained with 49% ethanol, 160 W and 10 repetitions for oregano, whereas for lovage, 53% ethanol, 800 W power, and 10 extraction repetitions were optimal.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.