NGHIÊN CỨU XÁC ĐỊNH THÀNH PHẦN CÁC HOẠT CHẤT VÀ ĐIỀU KIỆN THU NHẬN POLYPHENOL TỪ CỦ CHUỐI HỘT Musa balbisiana

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Tác giả: Thị Minh Thư Hà, Lê Bảo Ngọc Hồ, Thị Ngọc Nhơn Hoàng, Phạm Khánh Linh Nguyễn, Quang Liêm Nguyễn

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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.46

Bộ sưu tập: Metadata

ID: 483771

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Các thành phần trong củ chuối hột Musa balbisiana được thu nhận và định tính để xác định các hợp chất có hoạt tính sinh học như: Saponin, flavonoid, tanin và carotenoid... Trong đó, polyphenol được ghi nhận là hợp chất chiếm tỉ lệ cao nhất trong dịch chiết củ chuối. Ngoài ra, polyphenol còn được chứng minh có các hoạt tính sinh học đa dạng như: khả năng kháng oxy hóa, kháng khuẩn, kháng mốc, hạ đường huyết... Từ đó cho thấy tiềm năng lớn của việc thu nhận polyphenol từ củ chuối và ứng dụng vào các lĩnh vực y học và dược phẩm. Trong quá trình thu nhận polyphenol, các yếu tố được khảo sát bao gồm loại dung môi (ethyl acetate, ethanol và nước)
nồng độ dung môi (60
70
80
90
99,5%)
tỷ lệ nguyên liệu/dung môi (NL/DM) (1/10
1/20
1/30
1/40
1/50, w/v)
nhiệt độ (40
50
60
70
80 ℃) và thời gian (30
60
90
120
150 phút). Kết quả nghiên cứu cho thấy, ethanol là dung môi thích hợp trong việc thu nhận polyphenol. Hàm lượng polyphenol thu được ở nồng độ ethanol 80%, tỉ lệ nguyên liệu:dung môi 1/30 w/v, nhiệt độ trích ly 60 ℃ trong thời gian 90 phút là 57,58 ± 0,69 mgGAE/gCK. Ở điều kiện tối ưu (ethanol 82,05%, nhiệt độ trích ly 61,64 ℃ trong 97,88 phút), hàm lượng polyphenol thu được cao nhất với 62,84 mgGAE/gCK.The extraction and characterization of the components of Musa balbisiana corm were carried out to identify biologically active compounds, such as saponins, flavonoids, tannins, and carotenoids... Among these compounds, polyphenols were found to be the most prevalent in banana corm extracts, and they have been shown to possess a wide range of biological activities, including antioxidant, antibacterial, anti-mold, and hypoglycemic properties, etc. These findings suggest that polyphenols derived from banana corm have great potential for use in the fields of medicine and pharmaceuticals. To optimize the extraction of polyphenols from banana corm, various factors need to be investigated, including the type of solvent (ethyl acetate, ethanol, and water), solvent concentration (60
70
80
90
99.5%), solid-to-liquid ratio (1/10
1/20
1/30
1/40
1/50, w/v), temperature (40
50
60
70
80 °C), and time (30
60
90
120
150 min). Results from the research indicate that ethanol is the most suitable solvent for extracting polyphenols from banana corm. The highest polyphenol content was obtained under optimal conditions, which included 82.05% ethanol concentration, a material-to-solvent ratio of 1/30 w/v, and an extraction temperature of 61.64 °C for 97.88 min, yielding 62.84 mgGAE/gCK.

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