Comparison of enzyme‐assisted and ultrasound‐assisted extraction of vitamin C and phenolic compounds from acerola (Malpighia emarginata DC.) fruit |
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Authors: | Hong Van Le Van Viet Man Le |
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Affiliation: | Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam |
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Abstract: | This article describes a comparative study of enzyme and ultrasound techniques for the simultaneous extraction of vitamin C and phenolic compounds from acerola fruit. Ultrasound‐assisted extraction (UAE) took only 6 min to achieve the highest level of vitamin C and phenolic compounds as well as antioxidant activity of acerola juice, while enzyme‐assisted extraction (EAE) took up to 120 min to obtain the maximal values. On the basis of kinetic model of second‐order extraction, the extraction rate constant of vitamin C and phenolics in UAE increased approximately 3.1 and 2.7 times, respectively, in comparison with that in EAE. In addition, the maximal level of vitamin C, phenolics and the antioxidant activity evaluated by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) methods in UAE was 4.6%, 3.5%, 4.6% and 3.3%, respectively, higher than those in EAE. Obviously, UAE is a useful method for the extraction of antioxidants from plant materials. |
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Keywords: | Acerola fruit antioxidant activity enzyme‐assisted extraction kinetic phenolic compounds ultrasound‐assisted extraction vitamin C |
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