Amulya P R, Ul Islam Rayees
Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India.
Food Chem X. 2023 Mar 14;18:100643. doi: 10.1016/j.fochx.2023.100643. eCollection 2023 Jun 30.
Enzyme-assisted extraction (EAE) of total yield (TY), total anthocyanin content (TA), antioxidant activity (AOA) and total phenolic content (TPC) from eggplant peel was optimized using response surface methodology. Enzyme concentration (5-15 %), extraction temperature (35-60 °C) and maceration time (1-4.5 hrs) were used to optimize the process of extraction using a Central-Composite design. Optimum values of TY (71.45 %), TAC (578.66 mg C3G L), TPC (2040.87 mg GAE L), DPPH (79.92 %) and FRAP (29.90 mmol AAE/100 g) were obtained for the optimized extraction parameters viz., temperature (37.32 °C), enzyme concentration (5%) and extraction time (1 h). Further, a comparative study was also done between conventional extraction and enzyme-assisted extraction of eggplant peel. It was observed that the responses of the extract obtained by conventional method showed significant variation from that obtained by EAE indicating the superiority of latter.
采用响应面法对酶辅助提取茄子皮中总产率（TY）、总花青素含量（TA）、抗氧化活性（AOA）和总酚含量（TPC）进行了优化。使用中心复合设计，以酶浓度（5%-15%）、提取温度（35-60℃）和浸渍时间（1-4.5小时）来优化提取过程。对于优化后的提取参数，即温度（37.32℃）、酶浓度（5%）和提取时间（1小时），获得了总产率（71.45%）、总花青素含量（578.66毫克矢车菊素-3-葡萄糖苷/升）、总酚含量（2040.87毫克没食子酸当量/升）、二苯基苦味酰基自由基清除率（79.92%）和铁离子还原抗氧化能力（29.90毫摩尔抗坏血酸当量/100克）的最佳值。此外，还对茄子皮的传统提取方法和酶辅助提取方法进行了比较研究。结果表明，传统方法获得的提取物的响应与酶辅助提取获得的提取物有显著差异，表明后者具有优越性。
