Ahmad Shiekh Khursheed, Odunayo Olatunde Oladipupo, Zhang Bin, Huda Nurul, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China.
Food Chem. 2021 Oct 15;359:129976. doi: 10.1016/j.foodchem.2021.129976. Epub 2021 Apr 28.
Impact of pulsed electric field (PEF) assisted process on preparation of custard apple leaf extract (CALE) using ethanol (70%, v/v) was studied. Different electric field strengths (2-6 kV/cm), pulse numbers (100-300 pulses) with specific energies (45-142 kJ/kg) for 2.5 to 5 min were implemented. Cell disintegration index was higher in CALE when PEF 6 kV/cm, 300 pulses, 142 kJ/kg for 5 min was applied. Extraction yield was higher (+5.2%) than the untreated counterpart (13.28%). Chlorophyll A and B contents were negligible in PEF pre-treated CALE. PEF improved radical scavenging activities assessed by DPPH, ABTS radical scavening activities and FRAP. The antibacterial properties of CALE against Staphylococcus aureus and Escherichia coli were highest. Purpureacin 2 and rutin were abundant in PEF pre-treated CALE. Therefore PEF was the potential aid in augmenting extraction yield and bioactivities of the extract from custard apple leaves.
研究了脉冲电场（PEF）辅助工艺对使用乙醇（70%，v/v）制备番荔枝叶提取物（CALE）的影响。采用了不同的电场强度（2 - 6 kV/cm）、脉冲数（100 - 300个脉冲）以及比能（45 - 142 kJ/kg），处理时间为2.5至5分钟。当施加6 kV/cm、300个脉冲、142 kJ/kg持续5分钟的PEF时，CALE中的细胞解体指数更高。提取率比未处理的对照物（13.28%）更高（+5.2%）。在PEF预处理的CALE中，叶绿素A和B的含量可忽略不计。PEF提高了通过DPPH、ABTS自由基清除活性和FRAP评估的自由基清除活性。CALE对金黄色葡萄球菌和大肠杆菌的抗菌性能最强。在PEF预处理的CALE中，紫红素2和芦丁含量丰富。因此，PEF在提高番荔枝叶提取物的提取率和生物活性方面具有潜在帮助。
