Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China.
Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China.
Food Chem. 2022 Oct 15;391:132966. doi: 10.1016/j.foodchem.2022.132966. Epub 2022 May 17.
Response surface methodology optimization based on central composite design was applied to extract flavonoids from the exocarp of three coconut genera. The antioxidant and antimicrobial activities and structures of the flavonoids were determined. The results indicated that the optimal extraction conditions were ethanol concentration, 60%; temperature, 50 ℃; time, 90 min; liquid/material ratio, 40 mL/g; ultrasonic power, 150 W. Under these conditions, the yields of green, red and yellow coconut exocarp were 366.03 ± 7.57, 596.38 ± 10.32, and 403.78 ± 5.56 mg rutin/g powder, respectively. The flavonoids exhibited eminent DPPH and ABTS radical scavenging activities with IC values of 0.01-0.02 mg/mL. At a concentration of 2 mg/mL, they exhibited antimicrobial activity against Vibrio parahaemolyticus, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Salmonella and Pseudomonas aeruginosa. In total, 17 flavonoids and 5 phenolic acids were characterized by UPLC-IT-TOF-MS/MS; among them, catechin, kaempferol, and quercetin were abundant. Yellow coconut had a distinct flavonoid spectrogram from other genera and contained more methoxy flavonoids.
基于中心复合设计的响应面法被应用于从三种椰子属的外果皮中提取类黄酮。测定了类黄酮的抗氧化和抗菌活性和结构。结果表明，最佳提取条件为乙醇浓度 60%；温度 50℃；时间 90min；液料比 40mL/g；超声功率 150W。在此条件下，绿椰、红椰和黄椰外果皮的产率分别为 366.03±7.57、596.38±10.32 和 403.78±5.56mg芦丁/g 粉。类黄酮表现出显著的 DPPH 和 ABTS 自由基清除活性，IC 值为 0.01-0.02mg/mL。在 2mg/mL 的浓度下，它们对副溶血弧菌、单核细胞增生李斯特菌、大肠杆菌、金黄色葡萄球菌、沙门氏菌和铜绿假单胞菌表现出抗菌活性。总共通过 UPLC-IT-TOF-MS/MS 鉴定了 17 种类黄酮和 5 种酚酸；其中，儿茶素、山柰酚和槲皮素含量丰富。黄椰与其他属的类黄酮图谱明显不同，且含有更多的甲氧基类黄酮。
