Jagtap Niraj S, Wagh Rajesh V, Chatli Manish K, Kumar Pavan, Malav O P, Mehta Nitin
Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004 India.
J Food Sci Technol. 2019 Jan;56(1):71-82. doi: 10.1007/s13197-018-3456-8. Epub 2018 Nov 28.
The present study optimized the extraction protocol conditions to obtain the antioxidant-rich bioactive extracts from L. (Papaya) leaves. A Box and Behnken Design (BBD) consisting of three different extracting variables viz. extracting temperature (60-70 °C), time (10-20 min) and solvent concentration (55-65%) was used. Antioxidant efficacy was recorded by evaluating four responses viz. ABTS, DPPH, SASA and total phenolic contents. The optimized model predicted, solvent concentration of 60% with extraction time of 15 min and extracting temperature of 65 °C with bioactive-rich antioxidants having highest total phenolic activity. The efficacy of obtained bioactive-rich papaya leaves extracts (PLE) were subjected for in-vivo evaluation in chevon emulsion added with the level of T-1 (0.10%); T-2 (0.25%); T-3 (0.50%) and control (without extract) stored under refrigeration (4 ± 1 °C) for 9 days by evaluating various physicochemical, microbiological, sensory quality characteristics. The pH was significantly higher for control than all treatments and water activity (a) showed decreasing trend throughout storage period. Oxidation efficiency values showed an increasing drift during storage period, irrespective of added level of PLE, showing lowest oxidation in samples treated with 0.5% PLE. Sensory panellists awarded comparatively higher scores to all PLE treatments than control. Microbiological quality of emulsion incorporated with different levels of papaya leaves extract successfully improved and was lower in 0.5% PLE treated samples. It was concluded that extraction of bioactive antioxidants from L. leaves improved by optimising extraction parameters using RSM. L. leaves extracts have proven prospects as natural anti-oxidants in chevon emulsion as a meat emulsion system.
本研究优化了提取方案条件，以从番木瓜叶中获得富含抗氧化剂的生物活性提取物。采用了由三个不同提取变量组成的Box-Behnken设计（BBD），即提取温度（60-70°C）、时间（10-20分钟）和溶剂浓度（55-65%）。通过评估ABTS、DPPH、SASA和总酚含量这四个响应指标来记录抗氧化效果。优化模型预测，溶剂浓度为60%、提取时间为15分钟、提取温度为65°C时，可获得具有最高总酚活性的富含生物活性抗氧化剂的提取物。对获得的富含生物活性的番木瓜叶提取物（PLE）进行体内评估，将其添加到羊肉乳液中，添加水平分别为T-1（0.10%）、T-2（0.25%）、T-3（0.50%），并设置不添加提取物的对照组，在冷藏（4±1°C）条件下储存9天，评估各种理化、微生物和感官质量特性。对照组的pH值显著高于所有处理组，水分活度（a）在整个储存期呈下降趋势。氧化效率值在储存期内呈上升趋势，与PLE的添加水平无关，在添加0.5% PLE处理的样品中氧化程度最低。感官评价小组成员对所有PLE处理组的评分均高于对照组。添加不同水平番木瓜叶提取物的乳液的微生物质量得到成功改善，在添加0.5% PLE处理的样品中微生物数量更低。得出结论，使用响应面法优化提取参数可提高从番木瓜叶中提取生物活性抗氧化剂的效率。番木瓜叶提取物作为肉类乳液体系中羊肉乳液的天然抗氧化剂具有良好的应用前景。
