Blicharski Tomasz, Oniszczuk Anna, Olech Marta, Oniszczuk Tomasz, Wójtowicz Agnieszka, Krawczyk Wojciech, Nowak Renata
Department of Rehabilitation and Orthopedics, Medical University of Lublin, Poland.
Department of Inorganic Chemistry, Medical University, Lublin, Poland.
Ann Agric Environ Med. 2017 May 11;24(2):222-228. doi: 10.5604/12321966.1233564.
[b]Abstract Introduction[/b]. Functional food plays an important role in the prevention, management and treatment of chronic diseases. One of the most interesting techniques of functional food production is extrusion-cooking. Functional foods may include such items as puffed cereals, breads and beverages that are fortified with vitamins, some nutraceuticals and herbs. Due to its pharmacological activity, chamomile flowers are the most popular components added to functional food.
Quantitative analysis of polyphenolic antioxidants, as well as comparison of various methods for the extraction of phenolic compounds from corn puffed cereals, puffed cereals with an addition of chamomile (3, 5, 10 and 20%) and from [i]Chamomillae anthodium. [/i] [b]Materials and Methods[/b]. Two modern extraction methods - ultrasound assisted extraction (UAE) at 40 °C and 60 °C, as well as accelerated solvent extraction (ASE) at 100 °C and 120 °C were used for the isolation of polyphenols from functional food. Analysis of flavonoids and phenolic acids was carried out using reversed-phase high-performance liquid chromatography and electrospray ionization mass spectrometry (LC-ESI-MS/MS). [b]Results and Conclusions[/b]. For most of the analyzed compounds, the highest yields were obtained by ultrasound assisted extraction. The highest temperature during the ultrasonification process (60 °C) increased the efficiency of extraction, without degradation of polyphenols. UAE easily arrives at extraction equilibrium and therefore permits shorter periods of time, reducing the energy input. Furthermore, UAE meets the requirements of 'Green Chemistry'.
[b]摘要 引言[/b]。功能性食品在慢性病的预防、管理和治疗中发挥着重要作用。功能性食品生产中最有趣的技术之一是挤压烹饪。功能性食品可能包括膨化谷物、添加了维生素、一些营养保健品和草药的面包及饮料等。由于其药理活性，洋甘菊花是添加到功能性食品中最受欢迎的成分。
对多酚类抗氧化剂进行定量分析，并比较从玉米膨化谷物、添加洋甘菊（3%、5%、10%和20%）的膨化谷物以及[洋甘菊花]中提取酚类化合物的各种方法。[b]材料与方法[/b]。采用两种现代提取方法——40℃和60℃的超声辅助提取（UAE）以及100℃和120℃的加速溶剂萃取（ASE）从功能性食品中分离多酚。使用反相高效液相色谱和电喷雾电离质谱（LC-ESI-MS/MS）对黄酮类化合物和酚酸进行分析。[b]结果与结论[/b]。对于大多数分析的化合物，超声辅助提取获得的产量最高。超声处理过程中的最高温度（60℃）提高了提取效率，且多酚未降解。超声辅助提取容易达到提取平衡，因此所需时间较短，减少了能量输入。此外，超声辅助提取符合“绿色化学”的要求。
