Yifu Zhang , Tiantian Zhang , Tongliang Yang , Xixian Xie , Ye Chen
{"title":"碱性电解水辅助超声波提取萱草叶黄素:结构保存和活性评估","authors":"Yifu Zhang , Tiantian Zhang , Tongliang Yang , Xixian Xie , Ye Chen","doi":"10.1016/j.foodchem.2024.141334","DOIUrl":null,"url":null,"abstract":"<div><div>During lutein extraction, isomerization from all-<em>trans</em> to <em>cis</em> form reduced stability and antioxidant capacity. Alkaline electrolyzed water (AEW), with its reduced-state and small molecular clusters, effectively extracted bioactive substances and inhibited oxidation. Thus, an AEW-assisted ultrasonic extraction method was used to extract lutein from daylily. Compared to ultrasonic extraction alone, AEW treatment increased the lutein yield by 60 %. Structural analysis confirmed the preservation of all-<em>trans</em> lutein by AEW. Assess AEW extraction's impact on lutein's bioactivity by examining its protection against blue light cell damage. The results showed that that lutein extracted using AEW exhibited enhanced antioxidant capacity, significantly boosting the viability of ARPE-19 cells and the activity of intracellular antioxidant enzymes, thereby mitigating oxidative stress damage to the retina caused by blue light exposure. This study provided an effective method for efficiently extracting bioactive substances and preventing the impact of the extraction process on their structure and function.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"463 ","pages":"Article 141334"},"PeriodicalIF":8.5000,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Alkaline electrolyzed water-assisted ultrasonic extraction of lutein from daylily (Hemerocallis spp.): Structural preservation and activity evaluation\",\"authors\":\"Yifu Zhang , Tiantian Zhang , Tongliang Yang , Xixian Xie , Ye Chen\",\"doi\":\"10.1016/j.foodchem.2024.141334\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>During lutein extraction, isomerization from all-<em>trans</em> to <em>cis</em> form reduced stability and antioxidant capacity. Alkaline electrolyzed water (AEW), with its reduced-state and small molecular clusters, effectively extracted bioactive substances and inhibited oxidation. Thus, an AEW-assisted ultrasonic extraction method was used to extract lutein from daylily. Compared to ultrasonic extraction alone, AEW treatment increased the lutein yield by 60 %. Structural analysis confirmed the preservation of all-<em>trans</em> lutein by AEW. Assess AEW extraction's impact on lutein's bioactivity by examining its protection against blue light cell damage. The results showed that that lutein extracted using AEW exhibited enhanced antioxidant capacity, significantly boosting the viability of ARPE-19 cells and the activity of intracellular antioxidant enzymes, thereby mitigating oxidative stress damage to the retina caused by blue light exposure. This study provided an effective method for efficiently extracting bioactive substances and preventing the impact of the extraction process on their structure and function.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"463 \",\"pages\":\"Article 141334\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-09-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814624029844\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814624029844","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Alkaline electrolyzed water-assisted ultrasonic extraction of lutein from daylily (Hemerocallis spp.): Structural preservation and activity evaluation
During lutein extraction, isomerization from all-trans to cis form reduced stability and antioxidant capacity. Alkaline electrolyzed water (AEW), with its reduced-state and small molecular clusters, effectively extracted bioactive substances and inhibited oxidation. Thus, an AEW-assisted ultrasonic extraction method was used to extract lutein from daylily. Compared to ultrasonic extraction alone, AEW treatment increased the lutein yield by 60 %. Structural analysis confirmed the preservation of all-trans lutein by AEW. Assess AEW extraction's impact on lutein's bioactivity by examining its protection against blue light cell damage. The results showed that that lutein extracted using AEW exhibited enhanced antioxidant capacity, significantly boosting the viability of ARPE-19 cells and the activity of intracellular antioxidant enzymes, thereby mitigating oxidative stress damage to the retina caused by blue light exposure. This study provided an effective method for efficiently extracting bioactive substances and preventing the impact of the extraction process on their structure and function.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.