利用亚临界水从黄秋葵中绿色提取异黄酮：动力学、优化以及与其他水基可持续方法的比较

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-01 DOI:10.1016/j.foodchem.2025.144166

Pedro Barea, Alba Ester Illera, Rodrigo Melgosa, Óscar Benito-Román, Helena Candela, Sagrario Beltrán, María Teresa Sanz

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引用次数: 0

摘要

对水作为绿色提取剂进行了研究。首先，使用两种不同的kara(1)洗涤干燥（OKW）和(2)未经预处理（OKC）来探索亚临界水（subW）。染料木素家族是最丰富的，在糖苷家族中含量很低。动力学数据表明丙二醇糖苷在亚w条件下转化为β糖苷，所有异黄酮的降解速率常数随温度升高而增加。在120 ℃条件下，OKC作用30 min，最大异黄酮含量为1229 μg /g。微波（MAE）和超声（UAE）技术的产率分别为72.8 %和75.4 %。subW、MAE、UAE的最大产量分别为41.0、82.5和92.8 μg异黄酮/g干豆荚min。然而，亚w得到的β-糖苷+苷元的生物利用度更高。

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Green extraction of isoflavones from okara using subcritical water: Kinetics, optimization, and comparison with other water-based sustainable methods

Water has been explored as a green extraction agent for isoflavone extraction from okara. First, subcritical water (subW) was explored using two different okaras: (1) washed and dried (OKW) and (2) non-pretreated (OKC). Genistein family was the most abundant, with very low quantities in the glycitein family. Kinetic data revealed interconversion of malonyl-glycosides to β-glycosides in subW, with increasing degradation rate constants for all isoflavones with temperature. A maximum of 1229 μg isoflavone/g of dried okara was obtained at 120 °C after 30 min for OKC. Microwave (MAE) and ultrasound (UAE) technologies achieved 72.8 % and 75.4 %, of the yield of subW. Productivity at the maximum was of 41.0, 82.5 and 92.8 μg isoflavone/g dry okara min for subW, MAE, UAE. However, higher fraction of the more bioavailable forms β-glycoside + aglycone was obtained by subW.

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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.