Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products

NWIPB OpenIR

	Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products
	Wu, Dongmei ; Gao, Tingting ; Yang, Hongxia ; Du, Yuzhi ; Li, Cen ; Wei, Lixin ; Zhou, Tongyong ; Lu, Jingmei ; Bi, Hongtao
	2015-04-01
发表期刊	INDUSTRIAL CROPS AND PRODUCTS
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.
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/58073
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	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.
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.
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 (2015).