Ultrahigh pressure extraction as a tool to improve the antioxidant activities of green tea extracts

被引：52

作者：

Xi, Jun ^{[1
]}

Shen, Deji ^{[1
]}

Li, Ye ^{[1
]}

Zhang, Rui ^{[1
]}

机构：

[1] Sichuan Univ, Sch Chem Engn, Chengdu 610065, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 09期

基金：

高等学校博士学科点专项科研基金;

关键词：

Ultrahigh pressure extraction; Antioxidant activities; Total phenolic contents; DPPH radical-scavenging assay; Total antioxidant capacity; DRINKING GREEN; POLYPHENOLS; CAPACITY; CHEMISTRY; BLACK;

D O I：

10.1016/j.foodres.2011.06.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the effect of ultrahigh pressure extraction at pressures of 150 MPa, 250 MPa, 350 MPa and 450 MPa on the total phenolic contents, the extraction yields and the antioxidant activities of green tea were investigated. The antioxidant activities of these extracts were analyzed using DPPH radical scavenging activity and total antioxidant capacity. The results showed that the phenolic contents and the antioxidant activities of extracts were greatly influenced by high pressure. The total phenolic contents and the antioxidant activities of ultrahigh pressure extraction at 450 MPa were higher than those of other ultrahigh pressure extraction and conventional extraction. The high content of phenolic compounds in the green tea leaves could account for the antioxidant activity. This study indicated that this new technology can benefit the food and pharmaceutical industries. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：2783 / 2787

页数：5

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