超声辅助提取红洋葱皮酚类化合物及评价其抗氧化能力

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-04-16 DOI:10.1080/15428052.2021.1910095

Vanessa Bordin Viera, Natiéli Piovesan, R. Mello, J. Barin, A. Fogaça, C. Bizzi, Érico Marlon De Moraes Flores, Ana Carolina Dos Santos Costa, D. E. Pereira, J. Soares, Ernesto Hashime Kubota

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引用次数: 16

摘要

摘要:本研究旨在采用超声提取法测定红洋葱皮提取物的抗氧化活性。采用DPPH、抑制β-胡萝卜素、ABTS和FRAP评价其抗氧化活性。结果表明，在130 W的超声功率下，在60%的溶剂条件下，超声波对黄酮类化合物、总花青素、FRAP和β-胡萝卜素有利。总酚类物质的最高水平被发现使用60%的溶剂，在130瓦，并在连续提取模式。DPPH仅受60%溶剂的影响，而ABTS值在80%溶剂、脉冲模式和130 W功率下更高。

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Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity

ABSTRACT This study aimed to determine the antioxidant activity of red onion peel extract using ultrasound extraction. Antioxidant activity was evaluated using DPPH, inhibition of β-carotene, ABTS and FRAP. The results indicated that the 130 W ultrasound power, in pulsed mode, and with 60% solvent favored flavonoids and total anthocyanins, FRAP and β-carotene. The highest levels of total phenolics were found using 60% solvent, at 130 W, and in continuous extraction mode. DPPH was influenced only by the 60% solvent, and the ABTS values were higher with the 80% solvent, in pulsed mode, and at 130 W of power.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations