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Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull

机译：开心果绿壳中酶辅助水提取酚类化合物的优化

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Phenolic compounds form an essential part of the human diet because of their functional properties. In this study, the extraction conditions of phenolic compounds from pistachio green hull were optimized by enzymatic method (using pectinase, cellulase, and tannase enzymes). For this purpose, the effective factors including the solid to solvent ratio, enzyme concentration, particles size, and extraction time were optimized. Also, the effect of enzymatic extraction on the antioxidant activity of the extracts were investigated using three different methods (DPPH˙, ABTS˙ + , and FRAP). The profile of phenolic compounds was determined using HPLC/DAD. The results showed that all the studied enzymes were significantly effective in increasing the extraction efficiency. The combination of cellulase, pectinase, and tannase enzymes under their optimal conditions increased the extraction yield up to 112% in comparison with the solvent extraction method. The results of three antioxidant tests showed that the antioxidant properties of the enzymatic extracted compounds increased significantly compared to the control sample (compounds extracted by the solvent method). The DPPH˙ test results indicated that the antioxidant property of the enzymatic extracted compounds was 71% more than the control extract. The different enzymes changed the phenolic compounds’ profile so that the pectinase and cellulase enzymes increased the amount of phloroglucinol (more than three times) and decreased the amount of gallic acid (more than 4.5 times) in comparison. In addition, tannase and its combination with other enzymes increased the gallic acid content by 2.6‐fold and 4.6‐fold compared to the control sample, respectively.
机译：酚类化合物由于其功能特性而成为人类饮食的重要组成部分。在这项研究中，通过酶法（使用果胶酶，纤维素酶和鞣酸酶）优化了开心果青皮中酚类化合物的提取条件。为此，优化了包括固溶比，酶浓度，粒径和提取时间在内的有效因素。另外，使用三种不同的方法（DPPH +，ABTS +和FRAP）研究了酶提取对提取物抗氧化活性的影响。使用HPLC / DAD测定酚类化合物的分布。结果表明，所有研究的酶在提高提取效率方面均显着有效。与溶剂提取方法相比，在最佳条件下，纤维素酶，果胶酶和鞣酸酶的组合可使提取率提高了112％。三种抗氧化剂测试的结果表明，与对照样品（通过溶剂法提取的化合物）相比，酶提取的化合物的抗氧化剂性能显着提高。 DPPH˙测试结果表明，酶提取物的抗氧化性能比对照提取物高71％。与之相比，不同的酶改变了酚类化合物的特性，因此果胶酶和纤维素酶增加了间苯三酚的量（超过三倍），而没食子酸的量减少了（超过4.5倍）。此外，鞣酸酶及其与其他酶的组合与对照样品相比，没食子酸含量分别增加了2.6倍和4.6倍。

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