Ảnh hưởng của điều kiện trích ly đến hàm lượng polyphenol và khả năng kháng oxy hóa từ vỏ chanh dây (Passiflora edulis)

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Tác giả: Kiến Quốc Giang, Duy Anh Triết Ngô, Thế Duy Phan

Ngôn ngữ: Vie

Ký hiệu phân loại: 576 Genetics and evolution

Thông tin xuất bản: Tạp chí Khoa học Trường Đại học Trà Vinh, 2022

Mô tả vật lý: 82-88

Bộ sưu tập: Metadata

ID: 416262

Thêm vào giỏ Liên kết toàn văn

Phương pháp trích li truyền thống và trích li có sự hỗ trợ của siêu âm được áp dụng trên vỏ quả chanh dây nhằm xác định phương pháp thu được hàm lượng polyphenol cao nhất và khả năng kháng oxy hóa tốt nhất. Đối với phương pháp trích li truyền thống, hàm lượng polyphenol thu được cao nhất ở điều kiện sử dụng dung môi methanol với tỉ lệ nguyên liệu/dung môi là 1/20 g/mL trong thời gian 60 phút tại nhiệt độ 60oC. Tại điều kiện này, hàm lượng polyphenol thu được 6,19 mg GAE/g CKNL, khả năng kháng oxy hóa được đánh giá bằng phương pháp DPPH (IC50), FRAP, ABTS+ lần lượt là 446 µg/mL
3,32 mg Fe2+/g CKNL
12,93 mg TE/g CKNL. Khi có sự hỗ trợ của siêu âm, hàm lượng polyphenol thu được cao nhất ở điều kiện sử dụng dung môi trích li là methanol, công suất 45% trong thời gian 12 phút và tỉ lệ nguyên liệu/dung môi là 1/40 g/ml. Tại điều kiện này, hàm lượng polyphenol là 7,35 mg GAE/g CKNL, đánh giá khả năng kháng oxy hóa bằng phương pháp DPPH (IC50), FRAP, ABTS+, lần lượt là 344 µg/ml
3,89 mg Fe2+/g CKNL, 14,67 mg TE/g CKNL., Tóm tắt tiếng anh, Passion fruit peel has been extracted by two methods, traditional extraction, and ultrasonic-assisted extraction to obtain the highest polyphenol content and to assess their antioxidant activity. For the traditional extraction method, the highest polyphenol content obtained under conditions of using methanol solvent with the ratio of material/solvent was 1/20 (g/mL) for 60 minutes at a temperature of 60oC. Under these conditions, the polyphenol content was 6.19 mg GAE/g DM (dry matter), the ability to resist oxidation by DPPH (IC50), FRAP, ABTS+ methods were 446 µg/ml, 3.32 mg Fe2+/g DM, 12.93 mg TE/g DM, respectively. With the ultrasound-assisted extraction method, the highest polyphenol content was obtained under the use of methanol for solvent, with a power capacity of 45%, a run time of 12 minutes, and a material/solvent ratio of 1/40 (g/mL). Under these conditions, the polyphenol content was 7.35 mg GAE/g DM, the ability to antioxidant determined by DPPH (IC50), FRAP, and ABTS+ methods was 344 µg/mL, 3.89 mg Fe2+/g DM, 14.67 mg TE/g DM, respectively.

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