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首页> 外文期刊>Journal of food engineering >Structural modification by different pretreatment methods to enhance microwave-assisted extraction of β-carotene from carrots
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Structural modification by different pretreatment methods to enhance microwave-assisted extraction of β-carotene from carrots

机译：通过不同的预处理方法进行结构修饰，以增强微波辅助从胡萝卜中提取β-胡萝卜素的能力

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摘要

Since the structure of a material is a key factor influencing the extraction efficiency, any means to modify the structure to enhance extraction is attractive. As limited information is available on the effect of sample pretreatment prior to extraction on the extractability of a bioactive compound, the effects of selected pretreatment methods, i.e., soaking in citric acid, blanching in water as well as in citric acid, on the sample structure and subsequent microwave-assisted extraction (MAE) were investigated; carrots and β-carotene (as well as carotenoids) were selected as the test material and bioactive compound, respectively. A suitable condition to extract β-carotene in terms of the microwave power and extraction time was determined. Comparison between MAE and Soxhlet extraction was also made. At the optimized condition the contents of β-carotene and total carotenoids extractable from carrots blanched in water (29.74 and 58.04 mg/100 g dry basis) and in citric acid (32.08 and 61.62 mg/100g dry basis) were significantly higher than those from the untreated carrots (23.26 and 51.79 mg/100 g dry basis). The antioxidant activities of the extracts obtained from carrots blanched in water and in citric acid were also higher than that from carrots with no pretreatment. Comparison between MAE and Soxhlet extraction revealed that the extract from MAE contained lower amounts of β-carotene and total carotenoids and exhibited lower antioxidant activity; the required MAE time was significantly shorter, however.
机译：由于材料的结构是影响提取效率的关键因素，因此任何通过改变结构来增强提取效果的方法都是有吸引力的。由于关于提取之前样品预处理对生物活性化合物可萃取性的影响的信息有限，因此所选预处理方法（即浸泡在柠檬酸中，在水以及柠檬酸中变白）对样品结构的影响然后进行了微波辅助萃取（MAE）的研究。选择胡萝卜和β-胡萝卜素（以及类胡萝卜素）作为测试材料和生物活性化合物。根据微波功率和提取时间，确定了提取β-胡萝卜素的合适条件。还进行了MAE和索氏提取的比较。在最佳条件下，从水（分别为29.74和58.04 mg / 100 g干基）和柠檬酸（分别为32.08和61.62 mg / 100g干基）中脱色的胡萝卜中提取的β-胡萝卜素和总类胡萝卜素的含量均显着高于由胡萝卜中提取的胡萝卜素。未经处理的胡萝卜（23.26和51.79 mg / 100 g干基）。从未经水处理和柠檬酸的胡萝卜中提取的提取物的抗氧化活性也高于未经预处理的胡萝卜。 MAE和索氏提取物的比较表明，MAE提取物含有较少量的β-胡萝卜素和总类胡萝卜素，并具有较低的抗氧化活性。但是，所需的MAE时间明显缩短了。

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  • 来源
    《Journal of food engineering》 |2013年第2期|190-197|共8页
  • 作者

    Bhudsawan Hiranvarachat; Sakamon Devahastin; Naphaporn Chiewchan; G.S. Vijaya Raghavan;

  • 作者单位

    Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand,Department ofBioresource Engineering, Faculty of Agricultural and Environmental Sciences, McCill University, Macdonald Campus, Ste. Anne de Bellevue, Quebec, Canada H9X 3V9;

    Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;

    Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;

    Department ofBioresource Engineering, Faculty of Agricultural and Environmental Sciences, McCill University, Macdonald Campus, Ste. Anne de Bellevue, Quebec, Canada H9X 3V9;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    acid pretreatment; antioxidant activity; blanching; carotenoids; optimization; soaking;

    机译：酸预处理抗氧化活性烫类胡萝卜素优化;浸泡;

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