Sabahi Sahar, Abbasi Amin, Mortazavi Seyed Ali
Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Heliyon. 2024 Aug 28;10(17):e36971. doi: 10.1016/j.heliyon.2024.e36971. eCollection 2024 Sep 15.
Carrot pomace is a significant agricultural byproduct. Obtained during carrot juice processing. This residue is an appropriate reservoir of constituents with bioactive properties that could be investigated in the development of food constituents and nutritional supplements and in improving the quality and safety of foods. For this purpose, the objective of the present investigation was to extract the polyphenols from carrot pomace utilizing maceration and ultrasound-based extraction (UAE) procedures and to evaluate the antioxidant properties of phenolic constituents. To maximize the extraction of carrot pomace, a response surface approach was used. The optimal mixture of extraction time (A, min), ultrasonication power (B, w), and solvent type (C, v/v) for the highest yield of carrot pomace was found using a three-variable composite rotatable design (CRD). In order to assess different functional groups, Fourier transform infrared spectroscopy was utilized to investigate the extract collected under optimal circumstances. The highest polyphenols (26.53 %) were extracted by ethanol 70 % at 10 min with a sonication power of 250 w. The optimized extract also exhibited significant antioxidant and antimicrobial functions. The total phenolic compounds and scavenging of the DPPH radical were 85 mg GAE/gr and EC: 55 ± 1 μg/mL, respectively. Together with , the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale.
胡萝卜渣是一种重要的农业副产品，在胡萝卜汁加工过程中获得。这种残渣是具有生物活性成分的合适储存库，可在食品成分和营养补充剂的开发以及改善食品质量和安全性方面进行研究。为此，本研究的目的是利用浸渍法和超声辅助提取（UAE）程序从胡萝卜渣中提取多酚，并评估酚类成分的抗氧化性能。为了最大限度地提取胡萝卜渣，采用了响应面法。使用三变量复合旋转设计（CRD）找到了提取时间（A，分钟）、超声功率（B，瓦）和溶剂类型（C，v/v）的最佳组合，以实现胡萝卜渣的最高产量。为了评估不同的官能团，利用傅里叶变换红外光谱对在最佳条件下收集的提取物进行了研究。在超声功率为250瓦、提取10分钟的情况下，70%乙醇提取的多酚含量最高（26.53%）。优化后的提取物还表现出显著的抗氧化和抗菌功能。总酚化合物和对DPPH自由基的清除率分别为85毫克GAE/克和EC：55±1微克/毫升。同时，确定了最大抑菌圈（12毫米）。我们的研究结果表明，胡萝卜渣是生物活性酚类成分的合适来源，具有抗氧化和抗菌特性，可作为天然防腐剂在工业规模上促进食品产品的安全性和质量特性。
