Ghandahari Yazdi Amir Pouya, Barzegar Mohsen, Sahari Mohammad Ali, Ahmadi Gavlighi Hassan
Department of Food Science and Technology Tarbiat Modares University Tehran Iran.
Food Sci Nutr. 2018 Dec 3;7(1):356-366. doi: 10.1002/fsn3.900. eCollection 2019 Jan.
Phenolic compounds form an essential part of the human diet because of their functional properties. In this study, the extraction conditions of phenolic compounds from pistachio green hull were optimized by enzymatic method (using pectinase, cellulase, and tannase enzymes). For this purpose, the effective factors including the solid to solvent ratio, enzyme concentration, particles size, and extraction time were optimized. Also, the effect of enzymatic extraction on the antioxidant activity of the extracts were investigated using three different methods (DPPH˙, ABTS˙, and FRAP). The profile of phenolic compounds was determined using HPLC/DAD. The results showed that all the studied enzymes were significantly effective in increasing the extraction efficiency. The combination of cellulase, pectinase, and tannase enzymes under their optimal conditions increased the extraction yield up to 112% in comparison with the solvent extraction method. The results of three antioxidant tests showed that the antioxidant properties of the enzymatic extracted compounds increased significantly compared to the control sample (compounds extracted by the solvent method). The DPPH˙ test results indicated that the antioxidant property of the enzymatic extracted compounds was 71% more than the control extract. The different enzymes changed the phenolic compounds' profile so that the pectinase and cellulase enzymes increased the amount of phloroglucinol (more than three times) and decreased the amount of gallic acid (more than 4.5 times) in comparison. In addition, tannase and its combination with other enzymes increased the gallic acid content by 2.6-fold and 4.6-fold compared to the control sample, respectively.
由于其功能特性，酚类化合物构成了人类饮食的重要组成部分。在本研究中，通过酶法（使用果胶酶、纤维素酶和单宁酶）优化了开心果绿壳中酚类化合物的提取条件。为此，对包括固液比、酶浓度、颗粒大小和提取时间等有效因素进行了优化。此外，采用三种不同方法（DPPH˙、ABTS˙和FRAP）研究了酶促提取对提取物抗氧化活性的影响。使用HPLC/DAD测定酚类化合物的谱图。结果表明，所有研究的酶在提高提取效率方面均具有显著效果。与溶剂提取法相比，在最佳条件下，纤维素酶、果胶酶和单宁酶的组合使提取产率提高了112%。三项抗氧化试验结果表明，与对照样品（溶剂法提取的化合物）相比，酶促提取化合物的抗氧化性能显著提高。DPPH˙试验结果表明，酶促提取化合物的抗氧化性能比对照提取物高71%。不同的酶改变了酚类化合物的谱图，相比之下，果胶酶和纤维素酶使间苯三酚的含量增加（超过三倍），没食子酸的含量减少（超过4.5倍）。此外，与对照样品相比，单宁酶及其与其他酶的组合分别使没食子酸含量提高了2.6倍和4.6倍。
