深共晶溶剂-协同超声辅助提取覆盆子中多酚：优化、机理及体外细胞抗氧化活性

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-17 DOI:10.1016/j.foodchem.2025.143918

Xiaoze Liu , Tongjie Luo , Xue Lin , Tao Fei , Lu Wang

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引用次数: 0

摘要

本研究探索了一种基于深度共晶溶剂(DESs)-协同超声辅助提取覆盆子（RB）中多酚的创新方法。筛选出氯胆碱-果糖（ChCl-Fru, 2:1），活性化合物含量最高。得到了ChCl-Fru增效UAE （ChCl-Fru-UAE）的最佳工艺条件：超声功率为360 W，液固比为10:1，ChCl-Fru中含水量为50% %。采用高效液相色谱-质谱联用（HPLC-MS/MS）方法，鉴定出8个化合物。SEM结果显示，UAE破坏了样品的表面结构，从而促进了酚类化合物的释放。分子动力学模拟结果证实，ChCl-Fru显著增强了溶质-溶剂的相互作用，特别是对飞飞蓟苷-3- o -葡萄糖苷和鞣花酸的相互作用，因此具有较高的萃取效率。体外化学和细胞实验证实，ChCl-Fru-UAE具有较强的抗氧化活性。综上所述，超声-协同DESs萃取是一种从水果及其副产品中回收高价值化合物的环保方法。

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Deep eutectic solvents-synergistic ultrasonic-assisted extraction of polyphenols from raspberry (Rubus idaeus L.): Optimization, mechanisms, and in vitro and cellular antioxidant activity

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Deep eutectic solvents-synergistic ultrasonic-assisted extraction of polyphenols from raspberry (Rubus idaeus L.): Optimization, mechanisms, and in vitro and cellular antioxidant activity

This study explores an innovative approach based on deep eutectic solvents (DESs)-synergistic ultrasonic-assisted extraction (UAE) of polyphenols from raspberry (RB). Choline chloride-fructose (ChCl-Fru, 2: 1) was screened and exhibited the highest amounts of active compounds. The optimal conditions for ChCl-Fru-synergistic UAE (ChCl-Fru-UAE) were obtained as follows: ultrasonic power of 360 W, liquid-to-solid ratio of 10:1, and water content in ChCl-Fru of 50 %. Eight compounds were identified in the RB extracts by HPLC-MS/MS method. SEM results revealed that UAE disrupted the surface structure of the samples, thereby facilitating the release of phenolic compounds. Molecular dynamics simulations results confirmed that ChCl-Fru significantly enhanced solute-solvent interactions, especially for delphinidin-3-O-glucoside and ellagic acid, and thus showed higher extraction efficiency. In vitro chemical and cell assays verified that ChCl-Fru-UAE demonstrated stronger antioxidant activities. Overall, ultrasonic-synergistic DESs extraction could be an eco-friendly method for recovering high-value compounds from fruits and their byproducts.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.