Lian Wei-Ting, Yang Chun-Yao
Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan.
Molecules. 2025 Aug 3;30(15):3253. doi: 10.3390/molecules30153253.
The effect of ultrasonic frequencies of 40 kHz/300 W (U-40) and 120 kHz/300 W (U-120) on the aqueous extraction of bioactive compounds from dried whole-fruit powders (DPs) of red-peel/white-flesh (WFP) and red-peel/red-flesh (RFP) pitayas was investigated, and shaking at 120 rpm (S-120) was used for a comparison. The effects of temperature and the solid-to-liquid ratio on the extraction efficiencies of the total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of WFP and RFP were evaluated. The impact of extraction time on the aqueous extraction of specific compounds, namely, chlorogenic acid (CGA) and quercetin, from WFP and RFP was assessed with extraction modes of U-40, U-120, and S-120. At 40 °C and a 1/20 (g DP/mL) solid-to-liquid ratio, the use of U-40 achieved higher TPC and FRAP values at 15 min than U-120 and S-120 for WFP. The use of U-40 and U-120 extracted higher amounts of free CGA and free quercetin from WFP and RFP at 15 and 60 min than S-120 but showed different extraction efficiencies for free CGA and free quercetin. This study demonstrates that different ultrasonic frequencies can be applied in the green extraction of target bioactive compounds for use in nutraceutical foods.
研究了40 kHz/300 W（U-40）和120 kHz/300 W（U-120）的超声频率对红皮/白肉（WFP）和红皮/红肉（RFP）火龙果干全果粉（DPs）中生物活性化合物水提取的影响，并采用120 rpm的振荡（S-120）作为对照。评估了温度和固液比对WFP和RFP中总酚含量（TPC）和铁还原抗氧化能力（FRAP）提取效率的影响。采用U-40、U-120和S-120的提取模式，评估了提取时间对WFP和RFP中特定化合物（即绿原酸（CGA）和槲皮素）水提取的影响。在40℃和1/20（g DP/mL）的固液比下，对于WFP，在15分钟时使用U-40比U-120和S-120获得更高的TPC和FRAP值。在15分钟和60分钟时，使用U-40和U-120从WFP和RFP中提取的游离CGA和游离槲皮素比S-120多，但游离CGA和游离槲皮素的提取效率不同。本研究表明，不同的超声频率可应用于绿色提取目标生物活性化合物，用于营养食品。
