Effect of extraction methods and temperature preservation on total anthocyanins compounds of Peristrophe bivalvis L. Merr leaf

Q3 Agricultural and Biological Sciences Journal of Applied Biology and Biotechnology Pub Date : 2022-02-15 DOI:10.7324/jabb.2022.100218
Thuyet Nguyen Minh, Han Dao Huynh Ngoc, Minh Vo Quang, Tai Ngo Van
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引用次数: 7

Abstract

This paper proposes anthocyanins extraction from Peristrophe bivalvis L. Merr. (“lá cẩm”) and preservation. Experiments were performed in water as a solvent using two different extraction methods [conventional extraction (CE) and microwave-assisted extraction (MAE)], including different solvent-to-raw material ratios, temperatures/microwave power, and times of extraction. The total anthocyanin in the extract was analyzed by UV-Vis. Multiple regression analysis was applied to analyze the influence of factors and select the optimal parameters for each extraction process. The influence of storage conditions on the quality of extracts from “lá cẩm” leaves was controlled. It was observed that the ratio of solvent and fresh leaf used, temperature/ microwave power, and extraction time all affected the anthocyanin content recovered from the extract when using different extraction techniques. The MAE technique gave superior results compared to the CE method. The solvent used was slightly higher and the extraction time was 6.2 times shorter than that of the CE method. The optimal parameters of each extraction technique are selected. With the CE method, the solvent-to-fresh leaf ratio was 11.22:1; the optimum temperature and time were 88°C and 27.21 minutes resulting in the anthocyanin content in the extract being 25.61 mg/g dry weight basic (db). Meanwhile, with the MAE method, the solventto-fresh leaf ratio used was 10.83:1 (v/w), the microwave power and the optimal extraction time were 600 W and 4.39 minutes, and the obtained extract had an anthocyanin content of 30.97 mg/g db. In addition, the extract was best preserved in the dark and the storage temperature was −9°C. The remaining anthocyanin content after 30 days of storage was 92.35%. The anthocyanin degradation kinetics was also analyzed. Changes in total anthocyanin followed a zero-order reaction kinetic model. The potential of the half-life of anthocyanin was 221, 114, and 19 days at −9°C, 4°C, and 28°C, respectively.
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不同提取方法及温度保存对双叶花青素总含量的影响
本文提出了从双瓣草中提取花青素的方法。(“ cẩm”)和保存。实验以水为溶剂,采用两种不同的提取方法[常规提取(CE)和微波辅助提取(MAE)],包括不同的溶剂与原料比、温度/微波功率和提取次数。用紫外-可见分光光度法测定提取物中总花青素的含量。采用多元回归分析方法对各提取工艺的影响因素进行分析,优选出最佳提取工艺参数。研究了贮存条件对“l cẩm”叶提取物质量的影响。不同提取工艺对花青素含量的影响有溶剂与鲜叶的配比、提取温度/微波功率、提取时间等。与CE法相比,MAE技术具有更好的结果。溶剂用量略高,提取时间比CE法缩短6.2倍。选择了各种提取工艺的最佳参数。CE法溶剂与鲜叶比为11.22:1;最佳温度为88℃,时间为27.21 min,提取液中花青素含量为25.61 mg/g干重(db)。同时,采用微波提取法,溶剂与鲜叶比为10.83:1 (v/w),微波功率为600 w,最佳提取时间为4.39 min,得到的花青素含量为30.97 mg/g db。此外,提取液在黑暗中保存效果最好,保存温度为- 9°C。贮藏30 d后,剩余花青素含量为92.35%。并对花青素降解动力学进行了分析。总花青素的变化遵循零级反应动力学模型。在- 9°C、4°C和28°C条件下,花青素的潜在半衰期分别为221、114和19天。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Applied Biology and Biotechnology
Journal of Applied Biology and Biotechnology Agricultural and Biological Sciences-Food Science
CiteScore
1.80
自引率
0.00%
发文量
181
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