• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>British Biotechnology Journal >Optimization of Polyphenols Extraction Method fromKola Nuts (Cola nitida Vent. Schott & Endl.) UsingExperimental Design
【24h】

Optimization of Polyphenols Extraction Method fromKola Nuts (Cola nitida Vent. Schott & Endl.) UsingExperimental Design

机译：使用实验设计优化可乐果中多酚的提取方法

获取原文
       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Aims: The aim of this study is to optimize extraction process of phenolics compounds from kola nuts by using experimental design.Study Design: Kola nuts were collected in October 2014-February 2015 in south of C?te d’Ivoire. Harvested kola nuts were transferred to the laboratory until used in the experimentsPlace and Duration of Study: This study was carried out during season 2014-2015 in the Laboratory of Biochemistry and Food Science, Félix Houphou?t-Boigny University, C?te d’Ivoire.Methodology: Nuts were divided into two groups and subdivided to obtain four groups according to their variety (traditional or improved) and morphotype or cultivar (white and red). After drying and powder processing, the effect of six parameters (solvent type, solid-liquid ratio, extraction mode, variety, cultivar and extraction time) on polyphenol extraction from kola nuts were studied. Firstly, a Plackett-Burman design (8 experiments) was used to highlight the most important factors which influence the extraction process. Then, a full factorial design (2k, k=4) was used to optimize the extraction conditions.Results: Results showed that solvent, ratio (w/v), extraction mode and variety of nuts had significant effect on polyphenols extraction. The predicted optimal conditions for the highest polyphenol content from kola nuts were found with infusion of traditional variety at 1/100 (w/v) ratio with aqueous ethanol 50% (v/v). In the predicted optimal conditions, experimental values were 350 mg/L GAE, 1460 mg/L QE and 264.33 mg/L CE for total polyphenol, total flavonoid and condensed tannin, respectively. Experimental data were very close to the predicted values.Conclusion: The extractive capability of kola nuts polyphenol is considerably depended on the solvent type, the extraction mode, the solid-liquid ratio (w/v) and nuts variety. Thus, kola nuts can be considered as a natural source of phenolics compounds with good antioxidant capacity. This optimization of the extraction parameters of phenolics compounds from kola nuts is very original, it is the first on a current scale of research on kola nut.
机译：目的：本研究旨在通过实验设计优化可乐果中酚类化合物的提取工艺。研究设计：可乐果于2014年10月至2015年2月在科特迪瓦南部收集。将收获的可乐果转移到实验室中，直到用于实验为止。研究的地点和持续时间：本研究于2014-2015赛季在科特迪瓦菲利克斯·霍普特·博伊尼大学生物化学与食品科学实验室进行科特迪瓦。方法：根据坚果的种类（传统或改良）和形态型或品种（白色和红色）将坚果分为两组，再分为四个组。经过干燥和粉末处理，研究了六个参数（溶剂类型，固液比，提取方式，品种，品种和提取时间）对可乐果中多酚提取的影响。首先，采用Plackett-Burman设计（8个实验）来强调影响萃取过程的最重要因素。然后，采用全因子设计（2k，k = 4）优化了提取条件。结果：结果表明，溶剂，比例（w / v），提取方式和坚果种类对多酚的提取具有显着影响。通过以50％（v / v）的乙醇水溶液以1/100（w / v）的比例注入传统品种，发现了可乐果中多酚含量最高的预测最佳条件。在预测的最佳条件下，总多酚，总类黄酮和缩合单宁的实验值分别为350 mg / L GAE，1460 mg / L QE和264.33 mg / L CE。结论：可乐果多酚的提取能力在很大程度上取决于溶剂类型，提取方式，固液比（w / v）和坚果种类。因此，可乐果可以被认为是具有良好抗氧化能力的酚类化合物的天然来源。这种对可乐果中酚类化合物的提取参数的优化是非常原始的，这是当前对可乐果研究规模的首次。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号