Comparison of Different Extraction Methods and Antioxidant Activity of Anthocyanins from Eggplant Peel

被引：0
|
作者：
Zheng S. [1 ]
Deng Z. [1 ]
Jiang H. [1 ]
Li H. [1 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang
来源：
Journal of Chinese Institute of Food Science and Technology | 2017年 / 17卷 / 01期
关键词：
Anthocyanins; Antioxidant activity; Eggplant peel; Microwave extraction; Response surface;
D O I：
10.16429/j.1009-7848.2017.01.012
中图分类号：
学科分类号：
摘要：
Three different methods (microwave extraction, organic solvent extraction and ultrasonic extraction) were used to extract the anthocyanins of eggplant peel. It was shown that the highest anthocyanin content was found in the microwave extraction method. Based on the single-factor test, the response surface method was used to optimize the process parameters. The optimal extracting process parameters were as followed: microwave power 480 W, microwave time 40 s, solvent/sample ratio 50:1 and ethanol concentration 80%. At this condition, the anthocyanin content of eggplant peel was 8.81 mg/g. The assays including scavenging DPPH and hydroxyl radicals were used to assess the antioxidant activity. The eggplant peel extracts showed good antioxidant activity. © 2017, Editorial Office of Journal of CIFST. All right reserved.
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页码：92 / 99
页数：7
相关论文
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