This study aimed to optimize the ultrasound extraction conditions of phenolic compounds from pomegranate (PPE) and orange peels (OPE) as agricultural wastes and use the optimized extracts to enrich a functional drink....This study aimed to optimize the ultrasound extraction conditions of phenolic compounds from pomegranate (PPE) and orange peels (OPE) as agricultural wastes and use the optimized extracts to enrich a functional drink. The statistical analysis results demonstrated that the quadratic model used had high R2 (>0.89) and good predictability of experimented results. In optimizing the extraction of PPE and OPE, the effect of three factors of extraction time (X1:10-40 min), temperature (X2: 40-70 ◦C), and solid to a solvent ratio (X3: 1:20-1:40 g/mL) on two responses of total phenol content (TPC) and antioxidant activity were investigated. The highest TPC (2.70 and 1.86 mg GAE/g) and antioxidant activity (72.11 and 54.27%) of PPE and OPE were obtained in the X1: 40 min, X2: 70 ◦C, and X3: 1:40 g/mL. No significant difference was observed between the predicted and experimental values. The results of drink tests indicated that adding PPE and OPE and increasing their levels from 10% to 15% v/v in the drinks significantly enhanced the samples’ bioactive compounds content and antioxidant activity (p < 0.05). The content of vitamin C (212.37 mg/100 mL) and flavonoids (83.44 mg QE/100 mL) in the drink containing 15% OPE was higher than in other samples, while the sample containing 15% PPE had the highest TPC (158.88 mg GAE/100 mL). There was a positive relationship between the level of extracts and the antioxidant activity of the drinks. During 60-days of cold storage, the content of bioactive compounds and antioxidant activity of drink samples gradually decreased (p < 0.05).展开更多
Designing a good vehicle for functional ingredients is the major focus of this study.Small molecular weight peptides(<1 kDa)extracted from amaranth leaf protein(ALP),eggplant leaf protein(ELP)and fluted pumpkin lea...Designing a good vehicle for functional ingredients is the major focus of this study.Small molecular weight peptides(<1 kDa)extracted from amaranth leaf protein(ALP),eggplant leaf protein(ELP)and fluted pumpkin leaf protein(FLP)were incorporated into freshly prepared orange juice at an effective and inhibitory concentrations of the peptides.The rate of degradation of ascorbic acid was more in the control juice(140.06 to 18.43 mg/mL)when compared with juice containing peptides at both storage conditions(140.08 to 32.32 mg/mL).However,the rate of ascorbic acid reduction during storage(refrigerated and ambient)was least in the juice containing peptide,isolated from ELP when compared with the juice samples that contained peptides isolated from ALP and FLP.After the eighth week of storage,juice that contained FLP peptide had greater amounts of residual total phenolic content(370.53&432.33μg GAE/100 mL),juice that contained ALP peptide retained better ability to scavenge DPPH radicals(52.32&66.84%)while juice sample that contained ELP retained more metal chelating activities(44.82 and 51.03%).The results of antidiabetic property showed that juice containing peptide isolated from ALP contained greater amounts ofα-amylase inhibitory activity(41.50 and 46.89%)while greater amounts ofα-glucosidase inhibitory activities were retained in juice that contained peptide isolated from FLP.The results concluded that orange juice may be considered a veritable vehicle for functional ingredients for improved health.展开更多
文摘This study aimed to optimize the ultrasound extraction conditions of phenolic compounds from pomegranate (PPE) and orange peels (OPE) as agricultural wastes and use the optimized extracts to enrich a functional drink. The statistical analysis results demonstrated that the quadratic model used had high R2 (>0.89) and good predictability of experimented results. In optimizing the extraction of PPE and OPE, the effect of three factors of extraction time (X1:10-40 min), temperature (X2: 40-70 ◦C), and solid to a solvent ratio (X3: 1:20-1:40 g/mL) on two responses of total phenol content (TPC) and antioxidant activity were investigated. The highest TPC (2.70 and 1.86 mg GAE/g) and antioxidant activity (72.11 and 54.27%) of PPE and OPE were obtained in the X1: 40 min, X2: 70 ◦C, and X3: 1:40 g/mL. No significant difference was observed between the predicted and experimental values. The results of drink tests indicated that adding PPE and OPE and increasing their levels from 10% to 15% v/v in the drinks significantly enhanced the samples’ bioactive compounds content and antioxidant activity (p < 0.05). The content of vitamin C (212.37 mg/100 mL) and flavonoids (83.44 mg QE/100 mL) in the drink containing 15% OPE was higher than in other samples, while the sample containing 15% PPE had the highest TPC (158.88 mg GAE/100 mL). There was a positive relationship between the level of extracts and the antioxidant activity of the drinks. During 60-days of cold storage, the content of bioactive compounds and antioxidant activity of drink samples gradually decreased (p < 0.05).
基金supported by International Development Research Centre and Global Affairs Canada through the Canadian International Food Security Research Fund,Project 107983 on synergizing indigenous vegetables and fertilizer micro-dosing innovations among West African farmers.
文摘Designing a good vehicle for functional ingredients is the major focus of this study.Small molecular weight peptides(<1 kDa)extracted from amaranth leaf protein(ALP),eggplant leaf protein(ELP)and fluted pumpkin leaf protein(FLP)were incorporated into freshly prepared orange juice at an effective and inhibitory concentrations of the peptides.The rate of degradation of ascorbic acid was more in the control juice(140.06 to 18.43 mg/mL)when compared with juice containing peptides at both storage conditions(140.08 to 32.32 mg/mL).However,the rate of ascorbic acid reduction during storage(refrigerated and ambient)was least in the juice containing peptide,isolated from ELP when compared with the juice samples that contained peptides isolated from ALP and FLP.After the eighth week of storage,juice that contained FLP peptide had greater amounts of residual total phenolic content(370.53&432.33μg GAE/100 mL),juice that contained ALP peptide retained better ability to scavenge DPPH radicals(52.32&66.84%)while juice sample that contained ELP retained more metal chelating activities(44.82 and 51.03%).The results of antidiabetic property showed that juice containing peptide isolated from ALP contained greater amounts ofα-amylase inhibitory activity(41.50 and 46.89%)while greater amounts ofα-glucosidase inhibitory activities were retained in juice that contained peptide isolated from FLP.The results concluded that orange juice may be considered a veritable vehicle for functional ingredients for improved health.
