Hosseini Saeid, Parastouei Karim, Khodaiyan Faramarz
Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.
Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.
Int J Biol Macromol. 2020 Apr 30;158:911-921. doi: 10.1016/j.ijbiomac.2020.04.241.
In the present study, the effect of microwave-assisted extraction conditions on the simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) was optimized. The results showed that maximum yield of pectin (14.65 ± 0.39%) and phenolic compounds (14.36 ± 0.29%) was obtained under microwave power of 800 W, irradiation time of 300 s, pH of 1.00 and LSR of 20 v/w. The resulting pectin under the mentioned conditions had the moisture, ash and protein content, and also total carbohydrates of ~8.32, ~3.73, ~1.41 and ~26.43%, respectively. Also, the obtained pectin with the molecular weight of 472.977 kDa and total phenol content of 91.54 ± 2.92 mg GAE/g pectin had a high purity (galacturonic acid content of ~72.86%) and suitable thermal stability (degradation temperature of 252.15 °C) and also could be classified as HMP (DE of 68.37 ± 2.78%). The FTIR, H NMR and XRD analysis indicated that the obtained sample was rich in esterified poly-galacturonic acid and had an amorphous structure. The phenolic compounds analysis showed that the SCP extract had a concentration-dependent antioxidant effect that was comparable with ascorbic acid and BHA at high concentrations.
在本研究中，优化了微波辅助提取条件对酸樱桃果渣（SCP）中果胶和酚类化合物同时提取的影响。结果表明，在800W微波功率、300s辐照时间、pH值为1.00和液固比为20v/w的条件下，果胶（14.65±0.39%）和酚类化合物（14.36±0.29%）的产量最高。在上述条件下得到的果胶的水分、灰分、蛋白质含量以及总碳水化合物含量分别约为8.32%、3.73%、1.41%和26.43%。此外，所获得的果胶分子量为472.977kDa，总酚含量为91.54±2.92mg GAE/g果胶，具有高纯度（半乳糖醛酸含量约为72.86%）和合适的热稳定性（降解温度为252.15℃），并且可归类为高甲氧基果胶（DE为68.37±2.78%）。傅里叶变换红外光谱（FTIR）、核磁共振氢谱（¹H NMR）和X射线衍射（XRD）分析表明，所获得的样品富含酯化聚半乳糖醛酸，具有无定形结构。酚类化合物分析表明，SCP提取物具有浓度依赖性抗氧化作用，在高浓度下与抗坏血酸和丁基羟基茴香醚（BHA）相当。
