超声辅助冷酿工艺优化制备具有高抗氧化活性的玫瑰茄(Hibiscus sabdariffa L.)基Tisane

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY
Beverages Pub Date : 2023-07-10 DOI:10.3390/beverages9030058
Intan Dewi Larasati, Nurul Mutmainah Diah Oktaviani, H. Lioe, T. Estiasih, M. Palma, W. Setyaningsih
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引用次数: 0

摘要

食用花卉,包括玫瑰,含有多种酚类化合物的组成,可能抑制氧化应激机制。玫瑰花组织具有吸引人的感官特性,在世界范围内普遍使用。然而,传统的热冲泡方法可能会破坏组织制备过程中耐热性酚类化合物的稳定性。因此,本研究旨在开发一种新的替代酿造方法,与新的冷酿造方法相结合,通过更低的温度和超声波来最大限度地提取酚类化合物,并避免在组织制备过程中降解。利用Box-Behnken设计与响应面法同时优化了酿造因素,包括粒度(10、20、30目)、温度(4、15、26°C)、时间(10、20、30分钟)和超声振幅(最大振幅的20%、60%、100%)。HPLC-DAD鉴定了7种主要酚类化合物,并将其分为羟基肉桂酸衍生物(HCA)和黄酮类化合物。最佳提取条件为:在26±1.32°C条件下,超声振幅为78±5.64%,提取时间为18±2.00 min,提取粒度为30±3.25目。该方法在第一个周期内以低于10%的CV成功提取了几乎所有的HCA和黄酮类化合物,并且在DPPH (IC50为9.77±0.01µg mL - 1)、ABTS (IC50为8.05±0.02µg mL - 1)和FRAP (IC50为10.34±0.03µg mL - 1)方面具有比常规方法更高的抗氧化活性。此外,由此产生的冷冲泡产品在长达五天的储存中是稳定的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Optimization of Ultrasound-Assisted Cold-Brew Method for Developing Roselle (Hibiscus sabdariffa L.)-Based Tisane with High Antioxidant Activity
Edible flowers, including roselle, contain a varied composition of phenolic compounds that may inhibit the oxidative stress mechanism. Roselle-based tisane with appealing sensory properties is commonly consumed worldwide. However, the conventional hot-brew method may ruin the stability of thermolabile phenolic compounds during the tisane preparation. Hence, this study aimed to develop a new alternative brewing method linked with the new cold-brew method, which involves a lower temperature and applying ultrasound to maximize the extraction of phenolic compounds and to avoid degradation during the tisane preparation. The brewing factors, including particle size (10, 20, 30 mesh), temperature (4, 15, 26 °C), time (10, 20, 30 min), and ultrasound amplitude (20, 60, 100% of the maximum amplitude) have been optimized simultaneously using Box–Behnken design in conjunction with response surface methodology. Seven major phenolic compounds were identified by HPLC-DAD and classified into hydroxycinnamic acid derivatives (HCA) and flavonoids. The optimum extraction condition to reach the highest level of the studied phenolic compounds was set to brew roselle with particle size of 30 ± 3.25 mesh at 26 ± 1.32 °C for 18 ± 2.00 min applying 78 ± 5.64% ultrasound amplitude. This method successfully extracted almost all HCA and flavonoid during the first cycle with less than 10% CV and provided higher antioxidant activity in terms of DPPH (IC50 9.77 ± 0.01 µg mL−1), ABTS (IC50 8.05 ± 0.02 µg mL−1), and FRAP (IC50 10.34 ± 0.03 µg mL−1) than the roselle tisane prepared using the conventional method. Additionally, the resulting cold-brew product was stable for up to five days of storage.
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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