Sharma Minaxi, Bhat Rajeev
ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, 51006 Tartu, Estonia.
Foods. 2021 Apr 6;10(4):787. doi: 10.3390/foods10040787.
Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, /). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher ( < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.
天然色素可提高食品的美学价值以及抗氧化潜力。本研究旨在确定绿色提取技术对两个南瓜品种（）果肉和果皮中类胡萝卜素、多酚及抗氧化活性的影响。将创新绿色提取法（IGE；超声辅助提取和微波辅助提取）与玉米油（用作绿色溶剂）协同使用，与传统提取法（CE；己烷/异丙醇；60:40，/）进行比较。结果表明，与传统提取法（PM2-CE-果皮 = 19.21 ± 4.39；PM4-CE-果皮 = 16.21 ± 2.52 µg/g）相比，采用IGE时总类胡萝卜素含量几乎翻倍（PM2-UAE-果皮 = 38.03 ± 4.21；PM4-UAE-果皮 = 33.78 ± 1.76 µg/g）。IGE中多酚含量在510.69 ± 5.50至588.68 ± 7.26 mg GAE/100 g提取物之间，而传统提取物为（269.50 ± 2.17至318.46 ± 6.60 mg GAE/100 g），与传统提取法（50.61 ± 1.44至57.79 ± 2.09%）相比，IGE中2,2-二苯基-1-苦基肼（DPPH）的抑制率在88.32 ± 1.51至93.53 ± 0.30%之间。此外，发现IGE类胡萝卜素提取物的氧化稳定性（保护因子 = 1.59 ± 0.01至1.81 ± 0.05）显著高于传统提取物（< 0.05）。基于这些结果，本研究支持使用创新绿色提取技术来获取类胡萝卜素等生物活性色素。预计所产生的结果将在食品、制药和化妆品行业找到潜在应用。
