Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds

被引：14
作者：
Athanasiadis, Vassilis [1 ]
Lakka, Achillia [1 ]
Palaiogiannis, Dimitrios [1 ]
Pappas, Vasileios M. [1 ]
Bozinou, Eleni [1 ]
Ntourtoglou, George [1 ,2 ]
Makris, Dimitris P. [1 ]
Dourtoglou, Vassilis G. [2 ]
Lalas, Stavros, I [1 ]
机构：
[1] Univ Thessaly, Dept Food Sci & Nutr, Terma N Temponera Str, GR-43100 Kardhitsa, Greece
[2] Univ West Attica, Sch Food Sci, Dept Wine Vine & Beverage Sci, Ag Spyridonos Str, GR-12243 Athens, Greece
来源：
FOODS | 2021年 / 10卷 / 09期
关键词：
pulsed electric field; Salvia officinalis L. leaves; extraction optimization; polyphenols; green extraction; OPTIMIZATION; ANTIOXIDANT; VOLATILE; SYSTEMS;
D O I：
10.3390/foods10092014
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study aimed to evaluate the pulsed electric field (PEF)-assisted extraction of phytochemicals from Salvia officinalis L. leaves. The study parameters included a PEF pulse duration of 10 or 100 mu s for 30 min, using different "green" extraction solvents: pure ethanol, pure water, and their mixtures at 25, 50, and 75% v/v concentrations. The resulting extracts were evaluated against reference extracts obtained without PEF. For estimation of the extraction efficiency, the content in total polyphenols, individual polyphenols, and volatile compounds, as well as the resistance to oxidation, were determined. The optimal PEF contribution on the total and individual polyphenols, rosmarinic acid, extractability (up to 73.2% and 403.1% increase, respectively) was obtained by 25% v/v aqueous ethanol solvent using a pulse duration of 100 mu s. PEF was proven to also affect the final concentration and composition of volatile compounds of the extracts obtained.
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页数：14
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