NGHIÊN CỨU TRÍCH LY CÁC HỢP CHẤT CÓ HOẠT TÍNH SINH HỌC TỪ QUẢ ĐIỀU (Anacardium occidentale L.) VÀ SẢN XUẤT BỘT SẤY PHUN TỪ DỊCH CHIẾT THU ĐƯỢC

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Minh Thuận Châu, Tống Trọng Nghĩa Đặng, Văn Thảnh Hoàng, Văn Hùng Phạm

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Đại học Công Thương (Tên cũ: Tạp chí Khoa học Công nghệ và Thực phẩm), 2024

Mô tả vật lý: tr.23

Bộ sưu tập: Metadata

ID: 483758

Thêm vào giỏ

Cashew apples contain many underutilized phenolic compounds and antioxidants, which are by-products of the cashew nut processing industry. The objective of this study was to determine the appropriate extraction condition to obtain the highest total catechin content (TCC) and total phenolic content (TPC) of the extracts using ultrasound- and enzyme-assisted extraction methods, and to produce instant powder from the extract operating spray drying technique. The results showed that the appropriate extraction conditions were a sample-water ratio of 1:30 (w/v), ultrasonic extraction time of 60 min, enzyme concentration of 3% (v/w), and incubation time of 90 min. Under appropriate conditions, the TCC, and TPC of the extract were 1.06 ± 0.05 mg CE/g sample (db) and 5.64 ± 0.18 mg GAE/g sample (db). The cashew apple instant powder had a solubility of 41.1 ± 1.8%, TPC of (1.55 ± 0.05) mg GAE/g powder (db), total catechin content of 0.76 ± 0.03 mg CE/g powder (db), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity of 41.1 ± 0.2%. As a result, instant powder could be used as a functional food because of its high health benefits.Quả điều, một phụ phẩm của ngành chế biến hạt điều, đã được chứng minh chứa nhiều hợp chất phenolic và chất chống oxy hoá. Mục tiêu của nghiên cứu này nhằm xác định các điều kiện trích ly thích hợp để thu được dịch chiết từ bột quả điều có hàm lượng catechin tổng (TCC) và hàm lượng phenolic tổng (TPC) cao nhất bằng phương pháp trích ly có hỗ trợ của sóng siêu âm và enzyme Pectinex Ultra SP-L, từ đó sản xuất bột sấy phun từ dịch chiết bằng phương pháp sấy phun. Kết quả cho thấy các điều kiện thích hợp bao gồm tỉ lệ bột quả điều và nước là 1:30 (w/v), thời gian siêu âm là 60 phút, nồng độ enzyme là 3,0% (v/w) và thời gian ủ là 90 phút. Ở các điều kiện thích hợp trên, dịch chiết thu được có TPC là 1,06 ± 0,05 (mg CE/g mẫu khô) và TCC là 5,64 ± 0,18 (mg GAE/g mẫu khô). Bột sấy phun từ dịch chiết sau sấy phun có độ hoà tan là 41,1 ± 1,8%, TPC là 1,55 ± 0,05 (mg GAE/g bột khô), catechin tổng là 0,76 ± 0,03 (mg CE/g bột khô), và khả năng khử gốc tự do 2,2-diphenyl-1-picrylhydrazyl (DPPH) là 41,1 ± 0,2%. Theo kết quả thu được, bột sấy phun từ dịch chiết quả điều có thể được sử dụng như một thực phẩm chức năng tốt cho sức khoẻ.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR