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胭脂树籽中生物活性化合物微波辅助提取工艺的优化

Optimization of the Microwave-Assisted Extraction Process of Bioactive Compounds from Annatto Seeds ( L.).

作者信息

Quiroz Julian Q, Torres Angélica C, Ramirez Luisa M, Garcia Mariluz S, Gomez Gelmy C, Rojas John

机构信息

College of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53-108, University campus, Medellín 050010, Colombia.

Institute of Food Science and Technology (INTAL), Cra. 50g #12S-91, Itagüi 055412, Colombia.

出版信息

Antioxidants (Basel). 2019 Feb 6;8(2):37. doi: 10.3390/antiox8020037.

DOI:10.3390/antiox8020037
PMID:30736339
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6406707/
Abstract

This study deals with the extraction, optimization, and evaluation of the antioxidant and antimicrobial activities of bioactive compounds obtained from the seeds of annatto using microwave-assisted extraction as compared to leaching. Annatto seeds were subjected to a microwave treatment of 2450 MHz and power of 700 watts using a response surface design involving four factors: pH (4⁻11), solvent concentration (ethanol) (50⁻96 %), solvent-to-seed ratio (2⁻10), and microwave exposure time (0⁻5 min). The contents of polyphenol compounds and bixin were taken as response variables. Subsequently, the antioxidant and antimicrobial activities were assessed at the optimal processing conditions predicted by the experimental design. Microwaves, solvent concentration, and the solvent-to-seed ratio showed a statistically significant effect for the extraction of polyphenol compounds and bixin. Thus, microwaves accelerated the extraction of those compounds and the slight increase in temperature caused some degradation of the polyphenol compounds. The microwave-assisted extraction increased the contents of polyphenols and bixin along with their antioxidant activity as compared to leaching extraction. However, this technique does not significantly improve the antimicrobial activity against and .

摘要

本研究涉及与浸提法相比,利用微波辅助萃取从胭脂树种子中提取生物活性化合物、优化其抗氧化和抗菌活性并进行评估。采用响应面设计,对胭脂树种子进行2450 MHz微波处理,功率为700瓦,涉及四个因素:pH值(4⁻11)、溶剂浓度(乙醇)(50⁻96%)、溶剂与种子比例(2⁻10)以及微波照射时间(0⁻5分钟)。将多酚化合物和胭脂树素的含量作为响应变量。随后,在实验设计预测的最佳加工条件下评估抗氧化和抗菌活性。微波、溶剂浓度和溶剂与种子比例对多酚化合物和胭脂树素的提取显示出统计学上的显著影响。因此,微波加速了这些化合物的提取,温度的轻微升高导致了多酚化合物的一些降解。与浸提萃取相比,微波辅助萃取提高了多酚和胭脂树素的含量及其抗氧化活性。然而,该技术对针对[具体微生物1]和[具体微生物2]的抗菌活性没有显著改善。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5390/6406707/5c7d6a22d311/antioxidants-08-00037-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5390/6406707/a9296f159af1/antioxidants-08-00037-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5390/6406707/5c7d6a22d311/antioxidants-08-00037-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5390/6406707/a9296f159af1/antioxidants-08-00037-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5390/6406707/5c7d6a22d311/antioxidants-08-00037-g002.jpg

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