优化微波辅助溶剂萃取 Carissa carandas 中极性化合物的条件。

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-12-12 DOI:10.1111/1750-3841.17577
Ankit Kumar, Rakesh Gehlot, Aadisha Saini, Rekha Phogat
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引用次数: 0

摘要

Carissa carandas是一种未充分利用的水果,富含多种生物活性化合物,本研究旨在优化从Carissa carandas中提取极性植物成分的溶剂组合和微波辅助萃取(MAE)条件。首先,采用增强单因素中心点设计研究了四种极性溶剂(甲醇、乙醇、丙酮和水)对植物化合物提取的影响,包括提取物的总糖、还原糖、总多酚、类黄酮和抗氧化活性。根据理想度函数确定,乙醇-水(49:51,v/v)的溶剂组合对萃取 C. carandas 中的极性成分最为有效,因此采用该组合进行进一步的 MAE 优化。在 MAE 过程中,研究了不同微波功率(180、360 和 450 W)、时间间隔(3 和 6 分钟)和酸度水平(0% 和 1% HCl,w/v)对植物化合物的影响。结果表明,低功率(180 瓦)、较短处理时间(3 分钟)和酸化溶剂的微波处理促进了总糖和还原糖的提取,并提高了总多酚含量(TPC)和总黄酮含量(TFC)。在回流系统中,萃取溶剂的酸度对 TPC 和 TFC 有积极影响,但对 MAE 的萃取率有消极影响。萃取溶剂的微波功率、处理时间和酸度对抗氧化活性也有显著影响。这些发现强调了 MAE 在高效提取 C. carandas 极性植物成分方面的重要性,这些极性植物成分可进一步用于食品和制药行业。实际应用:优化的 MAE 条件提高了从胡芦巴中提取生物活性化合物的能力,有利于营养保健品、功能性食品和功能性包装材料的开发。由于其含有丰富的生物活性化合物,可用于制药和化妆品行业。这些提取物还可用于合成各种纳米化合物,有助于实现绿色和可持续化学原则。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Optimizing conditions for microwave-assisted solvent extraction of polar compounds from Carissa carandas.

The present investigation aimed to optimize the solvent combination and microwave-assisted extraction (MAE) conditions for extracting polar phyto-components from Carissa carandas, which is an underutilized fruit rich in various bioactive compounds. Initially, an augmented simplex centroid design was used to investigate the influence of four polar solvents (methanol, ethanol, acetone, and water) on the extraction of phyto-compounds, including total sugars, reducing sugars, total polyphenols, flavonoids, and antioxidant activity of the extract. The desirability function determined that a solvent combination of ethanol-water (49:51, v/v) was the most effective for extracting polar components from C. carandas, and this combination was used for further MAE optimization. During MAE, the effects of different microwave powers (180, 360, and 450 W), time intervals (3 and 6 min), and acidity levels (0% and 1% HCl, w/v) were studied for the phyto-compounds. The results showed that microwave treatment at a low power level (180 W), shorter treatment time (3 min), and acidified solvents promoted the extraction of total and reducing sugars, as well as enhanced total polyphenolic content (TPC) and total flavonoid content (TFC). The extraction solvent's acidity positively impacts TPC and TFC in reflux systems but negatively affects extraction yields in MAE. The antioxidant activities were also significantly influenced by the extraction solvent's microwave power, treatment time, and acidity. These findings emphasize the importance of MAE for efficiently extracting polar phyto-components from C. carandas, which can be further utilized in the food and pharmaceutical industries. PRACTICAL APPLICATION: Optimized MAE conditions enhance bioactive compound extraction from C. carandas, benefiting nutraceuticals, functional foods, and the development of functional packaging materials. Owing to their rich profile of bioactive compounds, it can be utilized in the pharmaceutical and cosmetic industries. The extracts can also be used to synthesize various nano-compounds aiding in green and sustainable chemistry principles.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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