Cheaib Dina, El Darra Nada, Rajha Hiba N, El-Ghazzawi Iman, Maroun Richard G, Louka Nicolas
Faculty of Sciences, Beirut Arab University, P.O. Box 115020, Riad El Solh, Beirut 1107 2809, Lebanon.
Faculty of Health Sciences, Beirut Arab University, Tarik El Jedidah-Beirut, P.O. Box 115020, Riad El Solh, Beirut 1107 2809, Lebanon.
Antioxidants (Basel). 2018 Jan 14;7(1):11. doi: 10.3390/antiox7010011.
The preservation of polyphenols in fruits by lyophilization has gained great interest in the recent decades. The present study aims to assess the impact of the pre-treatment extraction methods heat-assisted extraction (HAE) and infrared (IR) on lyophilized apricot pomace extracts. Then to test the conservation of polyphenols quantities as well as their bioactivities (antiradical and antibacterial) in lyophilized extract. An aqueous extract was obtained through either heat-assisted extraction or infrared pre-treatments then lyophilized to obtain a dried form. Results showed that the content of polyphenols, the antiradical and antibacterial activities in lyophilized extracts exhibited a slighter decrease in infrared sample compared to the heat-assisted extraction ones. The High-performance liquid chromatography (HPLC) analysis showed that lyophilized extracts IR and HAE preserved the same phenolic molecules (rutin, catechin and epicatechin) detected in liquid extracts (IR and HAE) with a smaller yield. Lyophilization can be used as a widely process in the food industry to conserve many bioactive molecules.
近几十年来，通过冻干法保存水果中的多酚受到了广泛关注。本研究旨在评估预处理提取方法——热辅助提取（HAE）和红外（IR）对冻干杏渣提取物的影响。然后测试冻干提取物中多酚含量及其生物活性（抗自由基和抗菌）的保存情况。通过热辅助提取或红外预处理获得水提取物，然后冻干以获得干燥形式。结果表明，与热辅助提取的样品相比，冻干提取物中红外样品的多酚含量、抗自由基和抗菌活性下降幅度较小。高效液相色谱（HPLC）分析表明，冻干提取物IR和HAE保留了液体提取物（IR和HAE）中检测到的相同酚类分子（芦丁、儿茶素和表儿茶素），但产量较低。冻干法可作为食品工业中一种广泛应用的工艺来保存许多生物活性分子。
