Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran

被引：52
作者：
Iftikhar, Maryam [1 ]
Zhang, Huijuan [1 ]
Iftikhar, Asra [2 ]
Raza, Ali [1 ]
Begum, Nabila [1 ]
Tahamina, Afroza [1 ]
Syed, Huma [1 ]
Khan, Majid [1 ]
Wang, Jing [1 ]
机构：
[1] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Engn & Technol Res Ctr Food Addit, China Canada Joint Lab Food Nutr & Hlth Beijing, Beijing 100048, Peoples R China
[2] Univ Faisalabad TUF, Fac Pharmaceut Sci, Dept Pharm, Faisalabad 38000, Pakistan
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 134卷
基金：
中国国家自然科学基金;
关键词：
Rye bran; Ultrasonic assisted extraction; Phenolic compounds; Antioxidant activity; BIOLOGICAL-ACTIVITIES; BIOACTIVE COMPOUNDS; SECALE-CEREALE; L; BRAN; RED; FLAVONOIDS; PROFILE; IMPACT;
D O I：
10.1016/j.lwt.2020.110243
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ultrasonic assisted extraction (UAE) conditions for the extraction of phenolic compounds from rye bran (RB) were optimized by using response surface methodology. The optimal conditions for UAE were; time: 29 min, temperature: 66 degrees C, and solid to solvent ratio: 1:45 (g/mL), which provided a total phenolic content of 245.74 mg GAE/100 g dw. Compared with conventional extraction (CE) technique, UAE resulted in higher yield of total phenolic and flavonoid compounds, whereas only a slight difference was reported in the total flavonol and pmanthocyanidin content. The UAE extract showed higher antioxidant activity in all antioxidant assays (DPPH, FRAP, ABTS, reducing power, and H2O2). The phenolic composition of both extracts was analyzed using HPLC-MS. Resultantly, a significant (p < 0.05) increase in the concentration of phenolic acid was observed when the extraction was accomplished with UAE as compared to CE. Both UAE and CE extracts exhibited in vitro hypoglycemic activities by inhibiting alpha-amylase and alpha-glucosidase enzymes. However, no significant differences (p > 0.05) were observed in the FTIR spectra of UAE and CE treated RB. These finding indicates that UAE increased the yield of phenolic compounds from RB. Furthermore, these phenolic compounds could be used as a potential source of natural antioxidants.
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页数：9
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