Improving bioactive compounds extractability of Amorphophallus paeonizfolius (Dennst.) Nicolson

被引:4
作者
Costa, Anabela S. G. [1 ]
Barreira, Joao C. M. [1 ,2 ]
Ruas, Adilson [1 ]
Vinha, Ana F. [1 ,3 ]
Pimentel, Filipa B. [1 ]
Alves, Rita C. [1 ,4 ]
Ferreira, Isabel C. F. R. [2 ]
Oliveira, M. Beatriz P. P. [1 ]
机构
[1] Univ Porto, Fac Farm, REQUIMTE, LAQV,Dept Ciencias Quim, P-4050313 Oporto, Portugal
[2] Polytech Inst Braganca, ESA, Mt Res Ctr CIMO, P-5301855 Braganca, Portugal
[3] Univ Fernando Pessoa, Fac Ciencias Saude, P-4200150 Oporto, Portugal
[4] Inst Politecn Porto, REQUIMTE, LAQV, Inst Super Engn Porto, P-4200072 Oporto, Portugal
关键词
Elephant foot yam extracts; Bioactive compounds; Phenolics; Antioxidant activity; ANTIOXIDANT CAPACITY; ANTIRADICAL ACTIVITY; IN-VITRO; PHENOLICS; EXTRACTION; SOLVENTS; FOODS; SEEDS;
D O I
10.1016/j.indcrop.2015.11.019
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
Elephant foot yam (Amorphophallus paeoniifolius (Dennst.) Nicolson) is an underground, unbranched deciduous plant that produces a large tubercle (rhizome) with recognized health effects. In this study, the influence of solvent nature (water, water/etanol (1:1) and absolute ethanol) and processing type (fresh, lyophilized and boiled) on the antioxidant activity and bioactive compounds extractability of elephant foot yam was evaluated. Extracts were compared for their contents in total phenolics, flavonoids and tannins. Moreover, their antioxidant capacity was assessed by the ferric reducing antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH center dot) scavenging capacity assays. Phenolics (154 mg GAE/L) and tannins (109 mg GAE/L) were maximized in lyophilized samples extracted with the hydroalcoholic solvent, which attained also the highest FRAP value (711 mg FSE/L). In turn, flavonoids reached the highest yields in lyophilized samples (95 mg ECE/L) extracted with pure ethanol, as well as the highest DPPH center dot scavenging activity. These findings might have practical applications to define the best processing methodology regarding the enhancement of elephant foot yam, either for prompt consumption, as well as to develop food supplements or pharmaceutical related products. (C) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码:180 / 187
页数:8
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