In the present study, the effect of microwave-assisted extraction conditions on the simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) was optimized. The results showed that maximum yield of pectin (14.65 ± 0.39%) and phenolic compounds (14.36 ± 0.29%) was obtained under microwave power of 800 W, irradiation time of 300 s, pH of 1.00 and LSR of 20 v/w. The resulting pectin under the mentioned conditions had the moisture, ash and protein content, and also total carbohydrates of ~8.32, ~3.73, ~1.41 and ~26.43%, respectively. Also, the obtained pectin with the molecular weight of 472.977 kDa and total phenol content of 91.54 ± 2.92 mg GAE/g pectin had a high purity (galacturonic acid content of ~72.86%) and suitable thermal stability (degradation temperature of 252.15 °C) and also could be classified as HMP (DE of 68.37 ± 2.78%). The FTIR, 1H NMR and XRD analysis indicated that the obtained sample was rich in esterified poly-galacturonic acid and had an amorphous structure. The phenolic compounds analysis showed that the SCP extract had a concentration-dependent antioxidant effect that was comparable with ascorbic acid and BHA at high concentrations.

译文

在本研究中,优化了微波辅助提取条件对从酸樱桃果渣 (SCP) 中同时回收果胶和酚类化合物的影响。结果表明,在微波功率为800 W,辐照时间为300 s,1.00 pH和LSR为20 v/w的条件下,果胶和酚类化合物的最大产量为 (14.65 ± 0.39%) 和14.36 ± 0.29%。在上述条件下得到的果胶的水分、灰分和蛋白质含量以及总碳水化合物分别为 ~ 8.32、 ~ 3.73、 ~ 1.41和 ~ 26.43%。此外,所获得的果胶分子量为472.977 kDa,总酚含量为91.54 ± 2.92 mg GAE/g果胶具有高纯度 (半乳糖醛酸含量为〜72.86%) 和合适的热稳定性 (降解温度为252.15 °C),也可以归类为HMP (DE为68.37 ± 2.78%)。FTIR,1H NMR和XRD分析表明,所得样品富含酯化的聚半乳糖醛酸,具有无定形结构。酚类化合物分析表明,SCP提取物具有浓度依赖性的抗氧化作用,在高浓度下与抗坏血酸和BHA相当。

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