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Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes
Authors:Hongyan Li  Zeyuan Deng  Tao Wu  Ronghua Liu  Steven Loewen  Rong Tsao
Affiliation:1. State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang 330047, Jiangxi, China;2. Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9;3. Xinjiang Key Laboratory of Plant Resources and Natural Products Chemistry, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, China;4. University of Guelph Ridgetown Campus, 120 Main Street East, Ridgetown, Ontario, Canada N0P 2C0
Abstract:Microwave-assisted extraction (MAE) was investigated for extraction of phenolic compounds from tomato with maximised antioxidant activities using response surface methodology (RSM) coupled with a central composite design, and in vitro antioxidant assays (FRAP and ORAC). MAE was more efficient for greater antioxidant activities and higher total phenolic contents than solvent extraction. The optimal MAE processing parameters were 96.5 °C, 2.06 min, 66.2% ethanol for FRAP, and 96.5 °C, 1.66 min, 61.1% ethanol for ORAC. The models were successfully applied to 20 tomato cultivars, whose total phenolic contents (TPC) and indexes (TPI) were 489.30–997.45 mg gallic acid equivalent/100 g dry weight (DW) and 281.34–468.52 mg/100 g DW, respectively. Eight phenolic compounds were identified. Individual phenolics were 6.10–42.73 mg/100 g DW. The FRAP, but not the ORAC value showed good correlation with the TPC or TPI. The methodologies developed and the knowledge acquired in this study will provide useful information to tomato breeders and food processors.
Keywords:Tomato   Cultivar   Phenolic compounds   Microwave-assisted extraction   Response surface methodology   Antioxidant activities
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