Ferreres Federico, Grosso Clara, Gil-Izquierdo Angel, Valentão Patrícia, Mota Ana T, Andrade Paula B
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 164, 30100 Campus University Espinardo, Murcia, Spain.
REQUIMTE/LAQV, Laboratório de Farmacognosia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal.
Food Chem. 2017 Sep 1;230:463-474. doi: 10.1016/j.foodchem.2017.03.061. Epub 2017 Mar 14.
A green microwave-assisted extraction of high value-added compounds from exotic fruits' peels was optimized by Box-Behnken design using 3 factors: solid/solvent ratio, X, temperature, X, and extraction time, X. By using Derringer's desirability function, optimum extraction yields are obtained with X=1/149.95g/mL, X=72.27°C and X=39.39min (white-fleshed red pitaya) and X=1/148.96g/mL, X=72.56°C and X=5.02min (yellow pitaya) and a maximum betacyanin content is achieved with X=1/150g/mL, X=49.33°C and X=5min. None of the factors influenced the extraction of phenolic compounds. Eighteen cinnamoyl derivatives, 17 flavonoid derivatives and 4 betacyanins were identified by HPLC-DAD-ESI/MS, 23 and 15 new compounds being described in yellow and white-fleshed red pitayas, respectively. These results indicate that it is possible to reuse these by-products to recover compounds for food and pharmaceutical industries.
采用Box-Behnken设计，通过三个因素对从 exotic fruits果皮中绿色微波辅助提取高附加值化合物进行了优化：固液比（X）、温度（X）和提取时间（X）。使用Derringer期望函数，当X = 1/149.95g/mL、X = 72.27°C和X = 39.39分钟（白肉红皮火龙果）以及X = 1/148.96g/mL、X = 72.56°C和X = 5.02分钟（黄皮火龙果）时可获得最佳提取产率，当X = 1/150g/mL、X = 49.33°C和X = 5分钟时可实现最大的甜菜色素含量。没有任何因素影响酚类化合物的提取。通过HPLC-DAD-ESI/MS鉴定出18种肉桂酰衍生物、17种黄酮类衍生物和4种甜菜色素，分别在黄皮和白肉红皮火龙果中描述了23种和15种新化合物。这些结果表明，可以重新利用这些副产品来回收用于食品和制药行业的化合物。
