NWIPB OpenIR
Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products
Wu, Dongmei1; Gao, Tingting2,3; Yang, Hongxia2,5; Du, Yuzhi2,5; Li, Cen2,5; Wei, Lixin2,5; Zhou, Tongyong4; Lu, Jingmei1; Bi, Hongtao2,3
2015-04-01
发表期刊INDUSTRIAL CROPS AND PRODUCTS
卷号66页码:229-238
文章类型Article
摘要By-products originating from food processing are a considerable disposal problem for the food industry. Because of the absence of specifically effective processing technology, huge quantities of by-products are often abandoned as rubbish and prone to microbial spoilage. Given this, a simultaneous microwave/ultrasonic assisted enzymatic extraction (SMU-AEE) method was established for the first time, and performed for antioxidant ingredients extraction from Nitraria tangutorum juice by-products (NJB) in the present study. Its experimental conditions were optimized by single factor test and response surface methodology (RSM), and gave the corresponding response values for antioxidant capacity of NJB extract (NJBE) of 219.73 +/- 7.03 mg TE/g, which was 27.62%-190.23% higher than those obtained by traditional extraction methods. Chemical composition assay suggested that the increasing of antioxidant capacity of NJBE by SMU-AEE was because of the improvement of extraction efficiency of antioxidant ingredients from NJB, including phenols, flavonoids and anthocyanins. Furthermore, oxidative injury protection ability assay showed that NJBE was good at protecting cells from UVB-oxidative phototoxicity and doxorubicin-oxidative cardiotoxicity, and its protecting ability surpasses or approaches to that of grape seed extract (GSE, the positive control drug), indicating its good potential to be a natural antioxidant in food and pharmaceutical industries. (C) 2014 Elsevier B.V. All rights reserved.; By-products originating from food processing are a considerable disposal problem for the food industry. Because of the absence of specifically effective processing technology, huge quantities of by-products are often abandoned as rubbish and prone to microbial spoilage. Given this, a simultaneous microwave/ultrasonic assisted enzymatic extraction (SMU-AEE) method was established for the first time, and performed for antioxidant ingredients extraction from Nitraria tangutorum juice by-products (NJB) in the present study. Its experimental conditions were optimized by single factor test and response surface methodology (RSM), and gave the corresponding response values for antioxidant capacity of NJB extract (NJBE) of 219.73 +/- 7.03 mg TE/g, which was 27.62%-190.23% higher than those obtained by traditional extraction methods. Chemical composition assay suggested that the increasing of antioxidant capacity of NJBE by SMU-AEE was because of the improvement of extraction efficiency of antioxidant ingredients from NJB, including phenols, flavonoids and anthocyanins. Furthermore, oxidative injury protection ability assay showed that NJBE was good at protecting cells from UVB-oxidative phototoxicity and doxorubicin-oxidative cardiotoxicity, and its protecting ability surpasses or approaches to that of grape seed extract (GSE, the positive control drug), indicating its good potential to be a natural antioxidant in food and pharmaceutical industries. (C) 2014 Elsevier B.V. All rights reserved.
关键词Simultaneous Microwave/ultrasonic Assisted Enzymatic Extraction Nitraria Tangutorun Bobr. Juice By-products Antioxidant Extract Uvb-oxidative Phototoxicity Protection Doxorubicin-oxidative Cardiotoxicity Protection
WOS标题词Science & Technology ; Life Sciences & Biomedicine
关键词[WOS]RESPONSE-SURFACE METHODOLOGY ; PHENOLIC-COMPOUNDS ; MEDICINAL-PLANTS ; GRAPE SEEDS ; OPTIMIZATION ; ACID ; IDENTIFICATION ; POLYPHENOLS ; OIL ; MS
收录类别SCI
语种英语
WOS研究方向Agriculture
WOS类目Agricultural Engineering ; Agronomy
WOS记录号WOS:000350932900031
引用统计
被引频次:46[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://210.75.249.4/handle/363003/5571
专题中国科学院西北高原生物研究所
作者单位1.NE Normal Univ, Sch Life Sci, Changchun 130024, Peoples R China
2.Chinese Acad Sci, Northwest Inst Plateau Biol, Qinghai Key Lab Tibetan Med Pharmacol & Safety Ev, Xining 810008, Peoples R China
3.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Adaptat & Evolut Plateau Biota, Xining 810008, Peoples R China
4.Inst Sci & Tech Informat Qinghai, Xining 810000, Peoples R China
5.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Xining 810008, Peoples R China
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Wu, Dongmei,Gao, Tingting,Yang, Hongxia,et al. Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products[J]. INDUSTRIAL CROPS AND PRODUCTS,2015,66:229-238.
APA Wu, Dongmei.,Gao, Tingting.,Yang, Hongxia.,Du, Yuzhi.,Li, Cen.,...&Bi, Hongtao.(2015).Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products.INDUSTRIAL CROPS AND PRODUCTS,66,229-238.
MLA Wu, Dongmei,et al."Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products".INDUSTRIAL CROPS AND PRODUCTS 66(2015):229-238.
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