INFLUENCE OF HIGH-PRESSURE/HIGH-TEMPERATURE EXTRACTION ON THE RECOVERY OF PHENOLIC COMPOUNDS FROM BARLEY GRAINS

被引：5

作者：

Bucic-Kojic, Ana ^{[1
]}

Casazza, Alessandro A. ^{[2
]}

Strelec, Ivica ^{[1
]}

Paini, Marco ^{[2
]}

Planinic, Mirela ^{[1
]}

Perego, Patrizia ^{[2
]}

机构：

[1] Josip Juraj Strossmayer Univ Osijek, Fac Food Technol Osijek, Osijek, Croatia

[2] Univ Genoa, DICCA Dept Civil Chem & Environm Engn, Genoa, Italy

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2015年 / 39卷 / 06期

关键词：

ANTIOXIDANT ACTIVITY; HORDEUM-VULGARE; OPTIMIZATION; PROTEIN; PRODUCTS; SEEDS; IMPROVEMENT; CAPACITY; MALT;

D O I：

10.1111/jfbc.12177

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The influence of extraction temperature (90-180C), solvent concentration (3690% ethanol) and time (30-90 min) on extractability of phenolic compounds from barley grains and on antiradical power of extracts was examined. RSM was used to design and optimize the processing parameters. Experimental results of total phenolic contents, total flavonoids and antiradical power of barley extracts were in the range from 3.27 to 26.60 mg(GAE)/g(db), 0.91 to 6.09 mg(CE)/g(db) and 0.33 to 4.05 g(DPPH)/mL(ext), respectively. HPLC analysis of extracts showed epigallocatechin gallate to be the predominant phenolic compound, representing up to 93% of all phenolic compounds determined. Based on RSM analysis, temperature was the most significant factor affecting the observed responses (P < 0.05) and optimal extraction conditions were achieved at 180C, 36% ethanol and 90 min. Additionally, strong correlation between protein content and phenolic compounds of extracts was observed (R = 0.925), indicating the influence of total proteins on possible overestimation of polyphenol content.

引用

页码：696 / 707

页数：12

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