Pliszka Barbara, Huszcza-Ciołkowska Grażyna, Wierzbicka Elwira
Chair of Chemistry, University of Warmia and Mazury in Olsztyn, Poland.
Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):57-63. doi: 10.17306/J.AFS.2016.1.6.
In line with the current tendency towards the production of the so-called safe foods, the use of environmentally-friendly methods for the extraction of polyphenols from fruits has been sought. Citric acid is a good solvent in the preparation of phenolic compounds for the food and pharmaceutical industries because it is a natural antioxidant and is non-toxic for the environment. Furthermore, new sources of polyphenols from fruit of orchard plants that are less known in Poland have been looked for. The aim of this study was to assess the content and antiradical activity of polyphenolic compounds in fruit extracts, depending on the extraction method employed. In addition, the yield of extraction processes was assessed.
The experimental materials were fruits of the following plants: Actinidia arguta, Crataegus monogyna, Gaultheria procumbens, Schisandra chinensis. For the extraction, aqueous solutions of citric acid (CAE) and methanol (ME) were used. The following were determined in fruit extracts: the content of total phenols (TP) and anthocyanins (A), and antiradical activity (DPPH and ABTS).
In general, the C. monogyna fruit extracts were distinguished by the highest TP and A content. The TP and A content was significantly higher in fruit extracts obtained with the CAE method than in the ones produced with the ME method. The highest mean A/TP ratio was determined for S. chinensis fruit extracts. The antiradical activity (DPPH and ABTS) in fruit extracts did not depend on an extraction method, but on fruit species. Overall, a higher yield of extraction processes was achieved for the CAE method than for the ME method.
The present study indicates that the selected extraction methods are able to obtain polyphenolic extracts from fruits with a high antiradical activity and high yield. The use of citric acid in order to extract polyphenols from fruits may be an alternative to the conventional extraction method, while being eco-friendly and more effective than the latter.
顺应目前生产所谓安全食品的趋势，人们一直在寻求采用环保方法从水果中提取多酚。柠檬酸是食品和制药行业制备酚类化合物的良好溶剂，因为它是一种天然抗氧化剂，对环境无毒。此外，人们一直在寻找波兰鲜为人知的果园植物果实中的新多酚来源。本研究的目的是根据所采用的提取方法，评估水果提取物中多酚化合物的含量和抗自由基活性。此外，还评估了提取过程的产率。
实验材料为以下植物的果实：软枣猕猴桃、山楂、平铺白珠树、五味子。提取时使用了柠檬酸水溶液（CAE）和甲醇（ME）。测定了水果提取物中的以下指标：总酚（TP）和花青素（A）的含量以及抗自由基活性（DPPH和ABTS）。
总体而言，山楂果实提取物的TP和A含量最高。用CAE法获得的水果提取物中TP和A含量显著高于用ME法获得的提取物。五味子果实提取物的平均A/TP比值最高。水果提取物中的抗自由基活性（DPPH和ABTS）不取决于提取方法，而是取决于水果种类。总体而言，CAE法的提取过程产率高于ME法。
本研究表明，所选提取方法能够从水果中获得具有高抗自由基活性和高产率的多酚提取物。使用柠檬酸从水果中提取多酚可能是传统提取方法的一种替代方法，同时具有环保且比传统方法更有效的特点。
