Ảnh hưởng của xử lý siêu âm đến khả năng trích ly hợp chất polyphenol và anthocyanin từ vỏ chanh dây (Passiflora incarnate)

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Tác giả: Nam Chiến Hồ, Quang Bình Hoàng, Trung Thiên Lê, Đình Dũng Nguyễn, Thị Hường Vũ

Ngôn ngữ: vie

Ký hiệu phân loại: 634.42 Myrtaceous and passifloraceous fruits

Thông tin xuất bản: Tạp chí khoa học công nghệ và thực phẩm, 2018

Mô tả vật lý: 66-75

Bộ sưu tập: Metadata

ID: 492373

Thêm vào giỏ

Passion fruit peels are considered as food production industry's by-products peeled from the passion fruits during the processing. This study was carried out to evaluate the effects of ultrasound treatment on polyphenol and anthocyanin extraction from passion fruit peels. The factors influencing the extraction process included type of solvent, solvent to water ratio, time of ultrasound treatment, ultrasound energy density, and ratio of material to solvent system. The polyphenol content and anthocyanin concentration were determined using the Folin-Ciocalteu method and pH differential method, respectively. The results show that using the ethanol, ethanol to water ratio of 75/25 (v/v), 10 minutes of ultrasound treatment, ultrasound energy density 1,5 (W/g), and material to solvent ratio of 1/20 (w/v) gave the highest content of polyphenols (13.41 (mg GAE/g DW)) and anthocyanins (3.59 (mg/g DW)). These findings prodive a comprehensive information of factors affecting the ultrasound-assisted extraction of polyphenols and anthocyanins from passion fruit peels, improve the quality of passion fruits and reduce the environmental pollution caused by passion fruit peels.Vỏ chanh dây được tách từ quả chanh dây trong quá trình chế biến và là phụ phẩm của ngành công nghiệp sản xuất thực phẩm. Nghiên cứu này đánh giá ảnh hưởng của xử lý siêu âm đến hiệu quả thu nhận hợp chất polyphenol và anthocyanin từ vỏ chanh dây tím. Các yếu tố ảnh hưởng đến quá trình trích ly bao gồm: loại dung môi, tỷ lệ dung môi/nước, thời gian siêu âm, mật độ năng lượng siêu âm và tỷ lệ nguyên liệu/hệ dung môi. Hàm lượng polyphenol được xác định bằng phương pháp so màu, hàm lượng anthocyanin được xác định bằng phương pháp pH vi sai. Kết quả cho thấy, dung môi trích ly ethanol, tỷ lệ ethanol/nước là 75/25 (v/v), thời gian siêu âm 10 phút, mật độ năng lượng siêu âm 1,5 (W/g), tỷ lệ nguyên liệu/dung môi là 1/20 (g/mL) cho hàm lượng polyphenol và anthocyanin đạt cao nhất lần lượt là 13,41 (mg GAE/g DW) và 3,59 (mg/g DW). Kết quả nghiên cứu này sẽ cung cấp các thông tin một cách có hệ thống về các yếu tố ảnh hưởng trong quá trình trích ly polyphenol và anthocyanin, nâng cao giá trị của quả chanh dây tím và giảm ô nhiễm môi trường do vỏ chanh dây tím gây ra.

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