UNICAMP - University of Campinas, College of Food Engineering, Department of Food Engineering, Campinas, São Paulo 13083-862, Brazil.
UCA - University of Cádiz, Faculty of Sciences, Department of Analytical Chemistry, Puerto Real, Cádiz, C.P 11510, Spain.
Food Chem. 2017 Sep 15;231:1-10. doi: 10.1016/j.foodchem.2017.03.060. Epub 2017 Mar 14.
This work investigated the extraction efficiency of polyphenols (anthocyanins) from blackberry, blueberry and grumixama residues using combined ultrasonic assisted extraction (UAE) and pressurized liquid extraction (PLE) (UAE+PLE). The performance of UAE+PLE was compared to those achieved by the isolated PLE and UAE methods and conventional Soxhlet extraction. The effects of the extraction methods and solvents (acidified water pH 2.0, ethanol+water 50% v/v and ethanol+water 70% ethanol v/v) on total phenolics content, anthocyanin composition and antioxidant capacity of extracts were investigated by a full factorial design. The extraction efficiency for total phenolics and antioxidant capacity in decreasing order was: UAE+PLE>PLE≈Soxhlet>UAE, and for anthocyanins it was: Soxhlet≈UAE>UAE+PLE>PLE, using hydroethanolic mixtures as solvents. Extractions with acidified water and ultrasound were not effective to recover phenolics. Two, four and fourteen anthocyanins were identified in the extracts from grumixama, blackberry and blueberry, respectively.
本研究采用联合超声辅助提取（UAE）和加压液体提取（PLE）（UAE+PLE）对黑莓、蓝莓和葛木果残渣中的多酚（花青素）的提取效率进行了研究。将 UAE+PLE 的性能与单独的 PLE 和 UAE 方法以及常规索氏提取的性能进行了比较。通过全因子设计研究了提取方法和溶剂（酸化水 pH2.0、50%v/v 乙醇+水和 70%乙醇+水）对提取物中总酚含量、花青素组成和抗氧化能力的影响。使用水醇混合物作为溶剂时，总酚和抗氧化能力的提取效率依次为：UAE+PLE>PLE≈索氏提取法（Soxhlet）>UAE，而花青素的提取效率则为：Soxhlet≈UAE>UAE+PLE>PLE。酸化水和超声提取对回收酚类物质没有效果。从葛木果、黑莓和蓝莓的提取物中分别鉴定出了 2、4 和 14 种花青素。
