Optimum aqueous extraction conditions for preparation of a phenolic-enriched Davidson's plum (Davidsonia pruriens F. Muell) extract

被引：7

作者：

Chuen, Tiffany L. K. ^{[1
,2
]}

Vuong, Quan V. ^{[1
,2
]}

Hirun, Sathira ^{[1
,2
]}

Bowyer, Michael C. ^{[1
,2
]}

Goldsmith, Chloe D. ^{[2
]}

Scarlett, Christopher J. ^{[1
,2
]}

机构：

[1] Univ Newcastle, Nutr Food & Hlth Res Grp, Pancreat Canc Res, Ourimbah, NSW 2258, Australia

[2] Univ Newcastle, Sch Environm & Life Sci, Ourimbah, NSW 2258, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2015年 / 50卷 / 11期

关键词：

Antioxidant; davidson's plum; optimisation; polyphenols; ANTIOXIDANT ACTIVITIES; VITAMIN-C; OPTIMIZATION; CATECHINS;

D O I：

10.1111/ijfs.12915

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to optimise aqueous extraction conditions for total phenolic compounds (TPC) from Davidson's plum (Davidsonia pruriens F. Muell) and to assess the physicochemical and antioxidant properties of the phenolic-enriched extract. The results showed that temperature, time and ratio significantly affected the extraction of TPC. Optimization of extraction conditions was performed using response surface methodology (RSM) utilising a Box-Behnken design. Optimal extraction conditions were determined to be temperature: 90 degrees C, extraction time: 30min and solvent to mass ratio: 20:1mLg(-1). The extracted solid obtained under these conditions had low-moisture content, high water solubility and contained 45mg GAEg(-1) of TPC, 22mg RUEg(-1) of flavonoids, 3.2mg CAEg(-1) of proanthocyanidins, 2mg CGEg(-1) of anthocyanidins and 56mg ACEg(-1) vitamin C. The extract possessed potent antioxidant capacity, but was comparatively lower than those of vitamin E and BHT. Thus, Davidson's plum should be further investigated for its potential health promoting benefits and utilisation in the nutraceutical and food industries.

引用

页码：2475 / 2482

页数：8

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