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1.
In this study the antioxidant activity of methanol extracts obtained from Mediterranean fruit products (prickly pear fruit jam and cream, myrtle berries jam, orange and mandarin-orange marmalades) was evaluated and compared in several in vitro models of oxidative stress. The compositional profile of methanol extracts (carbohydrates, organic acids, amino acids, and main phenolic compounds) was characterized by 1H NMR spectroscopy and the total phenol content was estimated by the Folin–Ciocalteu procedure. All extracts showed protective effect against thermal-cholesterol degradation, strictly correlated to total phenols. Extracts from prickly pear cream and myrtle berries jam preserved liposomes from Cu2 +-induced oxidation, inhibiting the reduction of polyunsaturated fatty acids and the increase of malondialdehyde. Extracts from prickly pear cream and citrus marmalades significantly reduced the reactive oxygen species generation induced by tert-butylhydroperoxide in Caco-2 cell culture. The results of this work qualify all tested Mediterranean fruit preserves as a good source of biologically active components with considerable antioxidant potential. 相似文献
2.
This investigation was aimed to prepare solid propolis extracts by lyophilisation and to evaluate the efficiency of different extraction procedures (maceration/ultrasound extraction) and different types of extraction media used on extraction of phenolic compounds (TP), flavonoids (TF) and phenolic acids (TPA) from the raw poplar type propolis. Obtained lyophilised extracts were evaluated in terms of extraction yield, antioxidant potential and antimicrobial activity against selected bacterial/fungal stains. Those parameters varied significantly as a function of extraction parameters applied. In this regard, 80% ethanol was found to be the preferred extraction medium, allowing efficient extraction of TP and TF with high extraction yields. The resulting extracts were notable radical scavengers showing high antibacterial efficiency against Streptococcus mutans but were less efficient against Pseudomonas aeruginosa. Also, moderate antifungal activity against Candida albicans was observed. On the contrary, extracts prepared by aqueous extraction showed poor antimicrobial activity against tested stains but were active Fe2+ chelators. Ultrasound extraction showed comparable efficiency as maceration in extraction of bioactive compounds from the raw propolis, but offered additional advantages by ensuring the efficient extraction of phenolic compounds from propolis at rather low temperature (4 °C vs. 25/50 °C for maceration) in a short time (30 min vs. 24 h for maceration). 相似文献
3.
Alessandra Cristina Pedro Fabiane Bach Ana Paula Stafussa Leociley Rocha Alencar Menezes Andersson Barison Giselle Maria Maciel Charles Windson Isidoro Haminiuk 《International Journal of Food Science & Technology》2019,54(1):282-290
The yields of extraction, fatty acid and carotenoid compositions, antioxidant and antimicrobial activities of organic and conventional Lycium barbarum oils and extracts were investigated. Different methods were used in the extraction: Soxhlet, maceration and Bligh & Dyer. Sample characterization was performed by proton nuclear magnetic resonance and Raman spectroscopy. Soxhlet presented a higher yield for organic (4.58%) and conventional (2.83%) fruit. The Goji samples showed a high content of unsaturated fatty acids (UFA) for organic (78.29–84.72%) and conventional (70.74–80.20%) fruit. The main phytochemicals identified in the samples were linoleic acid and zeaxanthin dipalmitate. The maceration method was the most efficient in the extraction of carotenoids with high antioxidant (2.23–40.94 mmolTE 100 g−1) and antimicrobial (3.12–200 mg mL−1) activities. The organic goji samples showed higher yield, UFA, carotenoids and biological activities and these results indicate that this fruit is suitable for cosmetic, pharmaceutical and food applications. 相似文献
4.
H. V. Annegowda M. N. Mordi S. Ramanathan M. R. Hamdan S. M. Mansor 《Food Analytical Methods》2012,5(2):226-233
Bauhinia purpurea leaf was extracted by Soxhlet, ultrasonication and maceration extraction methods using ethanol (99.5%, v/v) to obtain Soxhlet (SBE), ultrasonicated (UBE) and macerated (MBE) B. purpurea leaf extract. The effects of different extracting methods on the polyphenolic content and antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl
(DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), ferric-reducing antioxidant power (FRAP)
and total antioxidant capacity (TAC) were investigated. Disc diffusion and broth dilution methods were also carried out to
find the antibacterial activity of these extracts. Findings of this study showed that UBE possessed significant (P < 0.05) polyphenolic constituents followed by MBE and SBE. All the extracts exhibited good DPPH and ABTS radical scavenging
as well as potential reducing ability in TAC and FRAP methods. UBE possessed significant (P < 0.05) radical scavenging activity and reducing ability followed by MBE and SBE. Even the results of antibacterial activity
were similar to antioxidant activity, with UBE inhibiting most of the bacteria followed by MBE and SBE. All the extracts were
subjected to thin layer chromatography (TLC) bioautography followed by high-performance TLC densitometric determination, and
the results show that extraction using ultrasonication method yields the highest amount of antioxidant compounds among the
three methods mentioned earlier. This study confirms ultrasonic extraction to be an ideal, simple and rapid method to obtain
antioxidant- as well as antibacterial-enriched B. purpurea leaf extract. The HPTLC fingerprint profile can be used as a reference data for the standardisation of B. purpurea leaf. 相似文献
5.
Khalid Hamid Musa Aminah Abdullah Khairiah Jusoh Vimala Subramaniam 《Food Analytical Methods》2011,4(1):100-107
The effect of commonly used techniques and solvents in the antioxidant activities of pink-flesh guava fruit were studied.
The extraction techniques compared were homogenization, shaking, sonication, magnetic stirring, and maceration for 1, 2, and
3 days. The solvent systems used were methanol, ethanol, and acetone at three different concentrations (50%, 70%, and 100%)
and with 100% distilled water. The antioxidant activity of the fruit was evaluated using Folin–Ciocalteu index, ferric-reducing
antioxidant power assay, and 1,1-diphenyl-2-picrylhydrazyl free radical-scavenging capacity. Ultrasonic and homogenization
were the best techniques to extract the antioxidant from guava fruit. Homogenization technique was found to be the most convenient
exhaustive and time-saving extraction technique. Results showed that the extracting solvent significantly (P < 0.05) altered the antioxidant property estimations of pink-flesh guava fruit. Pure solvents were inefficient extraction
media for antioxidant. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50%
acetone is a recommended solvent for extracting antioxidants compounds from pink-flesh guava fruit. High correlations between
phenolic compositions and antioxidant activities of pink-flesh guava extracts were observed. High levels of antioxidant activities
were detected in pink-flesh guava, indicating that the fruit may serve as an excellent dietary source of natural antioxidants. 相似文献
6.
Umile Gianfranco Spizzirri Gabriele Carullo Francesca Aiello Donatella Paolino Donatella Restuccia 《International Journal of Food Science & Technology》2021,56(11):5497-5505
Olive pomaces from Southern Italy autochthonous cultivars (Carolea, Nocellara and Roggianella) were eco-friendly extracted to reach value-added ingredients for the production of fortified pear beverages. Chemical composition of the extracts was carried out by 1H-NMR analysis, while antioxidant features were in vitro evaluated. The extracts displayed remarkable scavenger properties against DPPH (IC50 values in the range 0.051–0.171 mg mL−1) and ABTS (IC50 values in the range 0.035–0.047 mg mL−1) radical species. Reactive species in the extracts and inulin chains were involved in an eco-friendly radical process by grafting reaction to obtain macromolecular conjugates with outstanding antioxidant features, in terms of both antioxidant and scavenging performances, representing an attractive source in the design of functional foods. In this context, the conjugates were employed to enrich pear juice, to achieve reinforced beverages displaying remarkable antioxidant properties in comparison with its non-functional counterparts, as well as its maintenance over time (20 days). 相似文献
7.
Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis,P. ostreatus,P. pulmonarius and P. tuber‐regium 下载免费PDF全文
Elijah A. Adebayo Daniel Martínez‐Carrera Porfirio Morales Mercedes Sobal Helios Escudero María E. Meneses Azalia Avila‐Nava Ivan Castillo Myrna Bonilla 《International Journal of Food Science & Technology》2018,53(5):1316-1330
Comparative studies of functional properties among closely related mushroom species, supported by molecular identification, standard cultivation and extraction protocols, are not well documented. We compared antioxidant and antibacterial properties of standardised hydroalcoholic extracts of four Pleurotus species (P. levis, P. ostreatus, P. pulmonarius and P. tuber‐regium). Antioxidant properties were investigated using DPPH and ABTS radical scavenging capacity, total phenolic content, β‐carotene‐linoleic and ORAC assays. Antibacterial effect was assessed using the microplate method. The functional properties of standardised mushroom extracts were different in species studied. β‐carotene–linoleic acid and ORAC assays showed high antioxidant activity, particularly in P. ostreatus. Pleurotus tuber‐regium exhibited the lowest antioxidant activity in the ORAC assay (3316.0 μmol of trolox equivalent mL?1), but exerted the most potent bacteriostatic and bactericidal activity. Bacillus subtilis showed a high degree of susceptibility to a very low concentration (3.33 μg mL?1) of P. levis extract. Remarkable antioxidant and antibacterial properties were found in P. levis and P. tuber‐regium compared to the other species studied that are cultivated commercially. 相似文献
8.
Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters 总被引:2,自引:0,他引:2
Hernández-Hernández E Ponce-Alquicira E Jaramillo-Flores ME Guerrero Legarreta I 《Meat science》2009,81(2):410-417
Herbs and spices are traditional used as food ingredients as well as for their antioxidant properties. The objective of this work was to study the concentration of carnosol, rosmarinic and carnosic acids in rosemary (Rosmarinus officinalis L.) and oregano leaves (Origanum vulgare L.), and their effect on the oxidation and colour of model pork batters. Extracts were obtained by maceration with ethanol and reflux with chloroform. Rosemary extracts showed higher antioxidant activity, even more than the phenol compounds separately. These extracts also showed the highest antioxidant capacity, possibly due to the presence of high concentrations of carnosic acid and carnosol and unidentified active compounds. However, ethanol oregano extracts containing high concentrations of phenols, mainly rosmarinic acid, efficiently prevented colour deterioration. The antioxidant effect of the studied extracts depends, not only on the concentration of phenol compounds (rosmarinic acid, carnosol and carnosic acid), but also on the extraction method and solvent. 相似文献
9.
The aim of the present study was to find out the best method for extracting antioxidants from Syzygium cumini L. leaves. The extraction was done by three different methods: sequential cold percolation extraction method, decoction extraction
method, and maceration extraction method. Antioxidant activity, total phenol, and flavonoid content were determined in all
different extracts of various extraction methods of S. cumini L. leaves. Antioxidant activity was tested by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical, superoxide anion radical
and hydroxyl radical scavenging activities, and reducing capacity assessment. Sequential cold percolation extraction method
proved to be the best extraction method. The acetone extract had maximum phenol and flavonoid content and showed best DPPH
free radical scavenging activity and reducing capacity assessment. Ethyl acetate extract showed best superoxide radical scavenging
activity, while aqueous extract showed best hydroxyl radical scavenging activity. It can be concluded that sequential cold
percolation extraction method is the best method of extracting leaf antioxidants for this plant at least. 相似文献
10.
Melanie Holzwarth Sabine Korhummel Reinhold Carle Dietmar R. Kammerer 《European Food Research and Technology》2012,234(2):207-222
Strawberry purées were prepared using a commercial polygalacturonase (PG) and a highly purified pectinesterase (PE) preparation,
respectively. To elucidate the effect of pectin on color stability following enzymatic pulp maceration, pectin composition
was studied by isolating and fractionating the alcohol-insoluble residue from the strawberry purées. The purées were stored
at +20 and +4 °C in the dark over a period of 24 weeks monitoring the amounts of monomeric and polymeric anthocyanins as well
as antioxidant activities (FRAP, TEAC). Individual anthocyanins were analyzed by HPLC–DAD–MS
n
, and color measurements were obtained in the CIE L*a*b* system. Pectin composition was significantly modified following enzymatic maceration of the purées. While PG treatment generally
resulted in pectin losses, oxalate-soluble pectins were increased in PE-treated purées. After 24 weeks of storage, the best
anthocyanin retention was observed in PE-treated purées. Such products also revealed greatest anthocyanin half-life values
and lowest proportion of polymeric pigments. Compared to an untreated control, enzymatic purée maceration using the PG was
also beneficial for pigment retention, but less effective than PE. In contrast, color and antioxidant activity were independent
of both enzymatic treatments. An initial heating step (90 °C, 10 s) for immediate inactivation of native enzymes such as polyphenoloxidases
slightly improved pigment stability, while lowered temperature during mash maceration was less effective. However, by far
best color and pigment retention were achieved when the purées were stored at 4 °C in the dark. 相似文献
11.
Effect of extraction conditions on the antioxidant and antiglycation capacity of carbohydrates from Opuntia robusta cladodes 下载免费PDF全文
Mohamed Aymen Chaouch Jawhar Hafsa Christophe Rihouey Didier Le Cerf Hatem Majdoub 《International Journal of Food Science & Technology》2016,51(4):929-937
The extraction and characterisation of six crude polysaccharides from Opuntia robusta cladodes, as well as the assessment of their antioxidant and antiglycation activities in vitro, were examined. In this work, carbohydrates were extracted from defatted cladode's peels and pulps through a sequential extraction method in different aqueous medium (neutral, basic and chelating). The obtained polysaccharides were compared in terms of yield and physicochemical properties. Water‐soluble extracts showed the highest yield, while peel's chelating‐soluble extract gave high galacturonic acid content. Preliminary antioxidant in vitro tests suggested that peel's chelating‐soluble extract presented the highest scavenging activity towards DPPH free radicals and inhibition of linoleic acid peroxidation. Furthermore, all extracted polysaccharides showed good potential in inhibiting the nonenzymatic glycation reaction, particularly on the first 3 days of incubation. The obtained results suggested that Opuntia robusta extracts could be explored as natural antioxidant, especially those extracted with chelating agent. 相似文献
12.
Michelle S. Tierney Thomas J. Smyth Maria Hayes Anna Soler‐Vila Anna K. Croft Nigel Brunton 《International Journal of Food Science & Technology》2013,48(4):860-869
The efficiencies of pressurised liquid extraction (PLE) and a traditional solid–liquid extraction (SLE) at extracting antioxidant polyphenols from Irish macroalgae Ascophyllum nodosum, Pelvetia canaliculata, Fucus spiralis and Ulva intestinalis were compared. PLE was more effective for extracting polyphenols with acetone/water (80:20); however, when food‐friendly solvents of ethanol/water (80:20) and water were employed, SLE resulted in higher phenolic content in brown macroalgal extracts. For example, the Fucus spiralis SLE water and ethanol/water extracts displayed total phenolic contents (TPCs) of 130.58 ± 2.78 and 142.81 ± 1.77 μg phloroglucinol equivalents (PGE) mg?1 sample, respectively, compared with TPCs of 90.79 ± 1.16 and 124 ± 6.54 μg PGE mg?1 sample for the corresponding PLE extracts. All SLE aqueous ethanolic macroalgal extracts possessed higher DPPH radical scavenging abilities (RSA) and ferric reducing antioxidant power (FRAP) than their PLE equivalents . This study indicates that the application of high extraction temperatures (50–200 °C) and pressures (500–3000 psi) used in PLE does not enhance the antioxidant activities of macroalgal extracts relative to SLE extraction. The ability to produce antioxidant food‐friendly macroalgal extracts using SLE could represent significant cost reductions on an industrial scale further enhancing the potential of macroalgal polyphenols to be used in functional food preparations. 相似文献
13.
Luís M. G. Castro Elisabete M. C. Alexandre Manuela Pintado Jorge A. Saraiva 《International Journal of Food Science & Technology》2019,54(4):1225-1231
The main goal of this research was to study the effects of pressure, extraction time and ethanol concentration on antioxidant activity, total phenolics, flavonoids, anthocyanins, carotenoids and betalains compounds extraction from yellow prickly pear peels. A Box–Behnken design and Response Surface Methodology were used to evaluate the effects and estimate the optimum extraction conditions. Antimicrobial activity was evaluated against Escherichia coli and Listeria innocua. Ethanol concentration was the variable that showed the highest effect on extraction yields but high-pressure increased extraction yields between 6% and 17%. Models showed good fitting and adequacy to the experimental data and the high correlation of models indicated that it can be employed to optimise extraction conditions. The experimental and predicted values differed <10% and the extracts inhibited the growth of both bacteria. High-pressure could be a promising extraction process to improve extraction of bioactives from prickly pear peels. 相似文献
14.
Ming-Tsai Liang Cheng-Hong Yang Shun-Tai Li Cheng-San Yang Hsueh-Wei Chang Ching-Shen Liu Thau-Ming Cham Li-Yeh Chuang 《European Food Research and Technology》2008,227(5):1387-1396
In this study, crude extracts of Ramulus Cinnamomi from supercritical carbon dioxide under various extraction conditions were examined for their antioxidant and antibacterial
activity. The extractions were conducted in the range of 4,000–6,000 psi and 40–50 °C, and the solvent to feed ratio of the
extraction was 30. The antibacterial activity was tested on the clinical drug-resistant strains, including 27 Acinetobacter baumannii, 20 Pseudomonas aeruginosa and 2 Staphylococcus aureus isolates by the disk diffusion method. The bioassay results indicated that Ramulus Cinnamomi showed obvious antimicrobial activity against the tested strains. This study also found that increasing the temperature and
pressure would increase the yield of the supercritical fluid extraction (SFE), even though the best extraction conditions
for antibacterial activity were found to be high pressure and low temperature. The minimum inhibitory concentration (MIC)
was determined on the crude extract of Ramulus Cinnamomi, indicating that the crude extracts from supercritical extraction showed better antibacterial activity than those obtained
by ethanol extraction. Based on the spectrophotometer and bioassay determination, the antimicrobial constituent was identified
to be cinnamaldehyde. Time-kill kinetics and scanning electron microscopy (SEM) were employed to monitor the survival characteristics
and the changes in morphologies, respectively, of the test microorganisms in the presence of herbal extracts. Moreover, antioxidant
activity was evaluated by scavenging of the free radical DPPH. Extracts of Ramulus Cinnamomi provided 50% inhibition at 2 mg/ml concentration. This study will provide valuable information for extraction of the natural
bioactive component, cinnamaldehyde, from Ramulus Cinnamomi by supercritical extraction. 相似文献
15.
Annatto seeds are known as the only natural source of bixin, a carotenoid widely used in the food industry as colourant. Thus, the aim of this study was to obtain annatto extracts with different solvents and use statistical multivariate analysis to correlate the antioxidant and colourant properties of these extracts. According to the Principal Component Analysis, PC1 was associated to colour and PC2 to antioxidant capacity. Extracts with similar polarities were joined together by Cluster Analysis. The annatto extracts obtained with methanol/water and ethanol/water were characterized by their low bixin levels and a soft yellowish colour, whilst those obtained with methanol, ethanol and ethyl acetate showed red colour and higher bixin contents. The best solvent for bixin extraction was ethyl acetate (4.9 mg bixin/g seeds), whereas the highest total phenolic levels were verified in the most polar extracts, achieving maximum of 1.84 gallic acid equivalent/g seeds in the methanol/water extract. On the other hand, the hexane extract showed both low phenolic and bixin contents, as well as low free radical scavenging activity. Taking into consideration the antioxidant and colourant properties, solvents with medium polarity, especially methanol, should be used to obtain functional annatto extracts. 相似文献
16.
Valeria Nepote Nelson R Grosso Carlos A Guzmn 《Journal of the science of food and agriculture》2005,85(1):33-38
This work was conducted to optimize the extraction conditions for the best recovery of antioxidant compounds from peanut skins. The extracts from the peanut skins were obtained by different extraction methods. The extraction conditions were: different ethanol proportions as the solvent (0, 30, 50, 70 and 96% v/v in distilled water), different peanut skin particle sizes (0–1, 1–2 and 2–10 mm and non‐crushed skins), different proportions of solvent/skins (20, 30, 40, 50 and 60 ml g?1), different extraction times (by maceration and shaking) and different numbers of extractions. The different extracts obtained under different extraction conditions were compared with special regard to yield, total phenolic compounds and radical scavenging activity. The results showed that the best delivery of phenolic compounds was reached using 70% ethanol, non‐crushed peanut skins, ratio of solvent/solid of 20 ml g?1, at 10 min shaking and three extractions. The maximum yield of 0.118 g g?1 was recorded for phenolic compounds when extracted at the optimum conditions. Copyright © 2004 Society of Chemical Industry 相似文献
17.
《Food chemistry》1999,65(2):153-156
Extracts from Mexican lime (Citrus aurantifolia Swingle) and prickly pear (Opuntia ficus indica L.) peels were tested for their pectinesterase activity. A factorial design was applied in this study as a method for enzyme extraction in which the variables were the source of enzyme (prickly pear and Mexican lime peels) and the NaCl solution concentration (0–3.0 M). In all cases, enzyme extracts obtained using the same NaCl concentration from lime peel showed higher activity than extracts from prickly pear peel. NaCl concentration influenced the pectinesterase extraction process in both cases. Maximum enzyme activities were obtained with NaCl 0.5 M and 1.0 M for Mexican lime and prickly pear peels, respectively. 相似文献
18.
Abdullah I. Hussain Shahzad A. S. Chatha Sumera Noor Zulifqar Ali Khan Muhammad U. Arshad Hassaan A. Rathore Munavvar Z. A. Sattar 《Food Analytical Methods》2012,5(4):890-896
This research work was carried out to investigate the effect of different extraction techniques on antioxidant potential of
peanut (Arachis hypogaea) hulls. The antioxidant extracts of peanut hulls (PH) were prepared using different extraction methods such as soaking, stirring,
shaking, and sonicated-assisted stirring with methanol/water (80:20) and ethanol/water (80:20) solvents systems. The antioxidant
potential of extracts was measured using different in vitro antioxidant assays like estimation of total phenolic contents (TPC), estimation of total flavonoids contents (TFC), DPPH-scavenging
capacity, percentage inhibition of linoleic acid peroxidations, and bleachability of ?-carotene in linoleic acid system. TPC
and TFC of different PH extracts were found in range of 1.23–8.43 mg/g of dry plant material, measured as gallic acid equivalent,
0.33–5.06 mg/g of dry plant material, measured as catechin equivelent (CE), respectively. All the PH extracts exhibited good
free radical scavenging potential and moderate inhibition of linoleic acid peroxidation. Significant (p ≤ 0.05) variations were observed in the antioxidant potentials of various extraction methods and solvent systems. Among all
the extraction methods, sonicated-assisted stirring showed better yield and antioxidant capacity. In view of the present findings,
it is reasonable to say that different extracts of peanut hulls exhibited varying degree of antioxidant activity, which might
be attributed to various mechanisms involved in extraction procedures. 相似文献
19.
Extraction,optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant,antidiabetic and antihypertensive properties 下载免费PDF全文
Muhammad H. Alu'datt Taha Rababah Ayman Johargy Sana Gammoh Khalil Ereifej Mohammad N. Alhamad Mary Susan Brewer Abdullah A. Saati Stan Kubow Mervat Rawshdeh 《International Journal of Food Science & Technology》2016,51(3):720-730
The objectives of this study were to examine varying extraction conditions of Thymus vulgaris L. as related to phenolic content and profiles of the extracts and their antioxidant, antihypertensive and antidiabetic properties. Phenolics were extracted under various conditions pertaining to free and bound phenolics, solvent type and combination of extraction time and temperature, and these extracts were evaluated in terms of their antioxidant activities and inhibitory activities of angiotensin‐converting enzyme (ACE), α‐glucosidase and α‐amylase. The acetone–water solvent mixture (1:1; v/v) produced the extract with the greatest phenolic content, antioxidant activity and inhibitory activities of ACE and α‐glucosidase. The optimal extraction temperature for maximum phenolic content and antioxidant activity associated with methanol extraction was 60 °C, whereas a lower temperature at 40 °C was required to maximise inhibitory activities for ACE, α‐glucosidase and α‐amylase. An inverse relationship was seen between antioxidant and glucosidase inhibitory activities vs. the ACE and α‐amylase inhibitory activities, which suggests the need for extractions to be directed to specific bioactivities of thyme extracts. Generally, the results indicate major differences in phenolic profiles among the tested extraction conditions with thymol as the predominant phenolic seen in most extractions, while gallic acid, rosmarinic acid or diosmin also predominated in other extracts. Extracts with the same predominant phenolic compound and similar phenolic content showed major disparities in their ACE, glucosidase and α‐amylase inhibitory activities, indicating that the major phenolic profiles of thyme extracts may not be necessarily related to the degree of inhibition of ACE, glucosidase and α‐amylase enzymes. 相似文献
20.
Volkan Aylanc Seymanur Ertosun Paulo Russo-Almeida Soraia I. Falcão Miguel Vilas-Boas 《International Journal of Food Science & Technology》2022,57(6):3490-3502
The exploitation of phenolic compounds in different fields has motivated researchers to explore eco-friendly and efficient extraction techniques. This study aimed to comparatively reveal that green extraction techniques (microwave- and ultrasound-assisted) are alternative to conventional extraction (maceration and magnetic stirring) with positive impact on the phenolic content, antioxidant activity, and bioactive profile of bee pollen extracts. The highest total phenolic and flavonoid content was reached using the microwave-assisted technique (MAE) with equivalent values of 28 and 8 mg g−1, with magnetic stirring and maceration showing a lower value. The composition profile of the extracts revealed the presence of twenty-six bioactive compounds, including thirteen phenolics and thirteen phenylamides. Although the extraction technique had little impact on the chemical diversity, the amount of bioactive compounds raised significantly with the use of the green extraction techniques, with gains between 40% and 60% for phenolics and up to 200% for phenylamides. The radical scavenging activity and the reducing power of the extracts confirmed that bee pollens are potent antioxidant source, with the most bioactive extracts corresponding to green extraction techniques. Consequently, all findings recommend the use of MAE as the technique most effective for the extraction of bioactive compounds from naturally encapsulated structures such as bee pollen. 相似文献