Santarelli Veronica, Neri Lilia, Carbone Katya, Macchioni Valentina, Pittia Paola
Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy.
CREA Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy.
Plants (Basel). 2021 Dec 23;11(1):41. doi: 10.3390/plants11010041.
This study investigated the use of conventional and innovative extraction methods to produce food-grade hop extracts with high antioxidant capacity and content in bioactive compounds. Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60 °C; innovative extractions were performed using two ultrasound systems, a laboratory bath (US) and a high-power ultrasound bath (HPUS), and a high-pressure industrial process. For CONV, US, and HPUS extractions the effect of the extraction time was also tested. Experimental results showed that extraction method, temperature, and time affect to a different extent the phenolic profile and have a significant effect ( < 0.05) on the total phenolic content, total flavonoid content, antiradical capacity (ABTS), chlorophyll , and total carotenoids content. Overall, US and CONV 60 °C extractions showed the highest extraction efficiency for almost all the investigated compounds, however, the extraction method and time to be used strongly depends on the target compounds to extract.
本研究调查了使用传统和创新提取方法来生产具有高抗氧化能力和生物活性化合物含量的食品级啤酒花提取物。传统提取（CONV）在25和60°C的动态浸渍条件下进行；创新提取使用两种超声系统，一种实验室浴槽（US）和一种高功率超声浴槽（HPUS），以及一种高压工业工艺。对于CONV、US和HPUS提取，还测试了提取时间的影响。实验结果表明，提取方法、温度和时间在不同程度上影响酚类物质分布，并且对总酚含量、总黄酮含量、抗自由基能力（ABTS）、叶绿素和总类胡萝卜素含量有显著影响（<0.05）。总体而言，US和CONV 60°C提取对几乎所有研究的化合物显示出最高的提取效率，然而，所使用的提取方法和时间很大程度上取决于要提取的目标化合物。
