Gómez-López Iván, Lobo-Rodrigo Gloria, Portillo María P, Cano M Pilar
Laboratory of Phytochemistry and Plant Food Functionality, Biotechnology and Food Microbiology Department, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
Nutrition and Obesity Group, Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Lucio Lascaray Research Center, 01006 Vitoria-Gasteiz, Spain.
Antioxidants (Basel). 2021 Nov 8;10(11):1786. doi: 10.3390/antiox10111786.
var. 's prickly pears are an underutilized fruit with a high content of betalains and phenolic compounds that could bring potential health benefits for humans. The aim of this study is the optimization of the "green" extraction of betalains and phenolic compounds from var. 's whole fruits by ultrasound-assisted extraction (UAE), using a response surface methodology (RSM) by a central composite design (CCD) in order to obtain extracts rich in betalains and phenolic compounds with proven biological activities. For UAE optimization, the extraction temperature (20-50 °C), the amplitude (20-50%) and the ethanol volume in extraction solvent (15-80%, /) were selected as independent variables. All combinations were conducted at 2, 5, 10, 20 and 30 min to determinate the time effect. The betalain and phenolic compound content in var. 's whole fruits and UAE extracts were identified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF and the antioxidant (ORAC method) and the anti-inflammatory (hyaluronidase inhibition method) in vitro biological activities also were determined. The most efficient extraction time was 5 min and the best UAE parameter combination was 50% amplitude, 15% ethanol in solvent (ethanol/water, 15/85, /) and 20 °C temperature, obtaining 10.06 ± 0.10 mg of total major betalains/g dry weight, 2.32 ± 0.08 mg of piscidic acid/g dry weight and 0.38 ± 0.00 mg of total major flavonoids/g dry weight. All applied UAE combinations significantly improved the in vitro bioactive activities (antioxidant and anti-inflammatory) of the var. 's extracts compared to the bioactivities of the extracts obtained by standard homogenization processes.
某品种的仙人掌果是一种未得到充分利用的水果，其富含甜菜碱和酚类化合物，可能对人类健康有潜在益处。本研究的目的是通过超声辅助提取（UAE），采用响应面法（RSM）中的中心复合设计（CCD），优化从某品种的整个果实中“绿色”提取甜菜碱和酚类化合物的工艺，以获得富含具有已证实生物活性的甜菜碱和酚类化合物的提取物。为了优化超声辅助提取，选择提取温度（20 - 50°C）、振幅（20 - 50%）和提取溶剂中的乙醇体积（15 - 80%，v/v）作为自变量。所有组合在2、5、10、20和30分钟进行，以确定时间效应。通过HPLC - DAD - ESI/MS和HPLC - DAD - MS/QTOF鉴定某品种整个果实和超声辅助提取物中的甜菜碱和酚类化合物含量，并测定体外抗氧化（ORAC法）和抗炎（透明质酸酶抑制法）生物活性。最有效的提取时间为5分钟，最佳超声辅助提取参数组合为振幅50%、溶剂中乙醇15%（乙醇/水，15/85，v/v）和温度20°C，得到总主要甜菜碱10.06±0.10毫克/克干重、鱼石脂酸2.32±0.08毫克/克干重和总主要黄酮类化合物0.38±0.00毫克/克干重。与通过标准匀浆工艺获得的提取物的生物活性相比，所有应用的超声辅助提取组合均显著提高了某品种提取物的体外生物活性（抗氧化和抗炎）。
