绿色提取方法对朝鲜蓟(Cynara scolymus L.)叶抗氧化和抗菌特性的影响

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2024-09-01 DOI:10.17113/ftb.62.03.24.8267
Can Turksever, Duygu Benzer Gurel, Aslı Sahiner, Ozlem Çağındı, Ozlem Kizilirmak Esmer
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引用次数: 0

摘要

研究背景:朝鲜蓟叶是食品工业的重要废弃物,具有重要的抗氧化和抗菌能力。虽然有一些文献研究了其抗氧化和抗菌活性,但尚未对绿色萃取技术(包括微波、超声探针和超声浴法)与浸渍技术进行比较。此外,萃取温度、功率、萃取模式和萃取时间等参数也是获得高含量目标化合物的重要参数。因此,我们旨在比较各种萃取方法,包括微波辅助萃取法、探针超声辅助萃取法、水浴超声辅助萃取法和浸渍法的萃取参数,以获得朝鲜蓟叶中的生物活性化合物:实验方法:采用两种不同功率值的微波辅助萃取、两种不同萃取时间的连续或脉冲模式探头超声辅助萃取、两种不同功率值的水浴超声辅助萃取和两种不同时间的浸渍法进行萃取。萃取温度是影响生物活性化合物热降解的一个重要参数。我们采用 50 °C 的恒定提取温度。测定了总酚和总黄酮含量、抗氧化能力、LC-QTOF-MS 的酚类化合物谱分析以及琼脂扩散法和肉汤微量稀释法的抗菌活性:结果和结论:生物活性化合物受每种提取方法所用参数的显著影响。在两种功率值下,微波辅助萃取法比其他萃取法更有效。这种方法所需的提取时间也最短。超声辅助探针萃取法是第二高效的方法。连续或脉冲过程的类型对结果没有影响,但缩短提取时间会导致结果降低。在水浴中延长超声辅助萃取法的萃取时间可获得更好的结果,这与超声辅助探针萃取法类似,与使用的功率无关。这些提取物对许多机会性和病原性微生物非常有效:这项研究为从朝鲜蓟叶中获取生物活性化合物的不同萃取方法的萃取参数提供了有价值的见解,这些萃取方法在食品和制药行业具有潜在的应用价值。
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Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) Leaves.

Research background: Artichoke leaves, an important waste product of the food industry, have an important antioxidant and antimicrobial capacity. Although there are several studies in the literature to determine their antioxidant and antimicrobial activity, a comparison of green extraction technologies including microwave, ultrasound probe and ultrasound bath methods in relation to the maceration technique has not been performed. Also, several parameters such as the extraction temperature, power, extraction mode and extraction time are important parameters for obtaining targeted compounds in the highest amount. For this reason, we aimed to compare various extraction methods including microwave-assisted extraction, ultrasound-assisted extraction with probe, ultrasound-assisted extraction in a water bath and maceration in terms of extraction parameters for obtaining bioactive compounds from artichoke leaves.

Experimental approach: Microwave-assisted extraction at two different power values, ultrasound-assisted extraction with probe in continuous or pulsed mode with two different extraction times each, ultrasound-assisted extraction in a water bath at two different power values with two different extraction times each and maceration with two different times were used for the extraction. The extraction temperature is an important parameter affecting the thermal degradation of bioactive compounds. We used a constant extraction temperature of 50 °C. Total phenolic and total flavonoid content, antioxidant capacity, phenolic compound profile analysis by LC-QTOF-MS and antimicrobial activity by agar diffusion and broth microdilution methods were determined.

Results and conclusions: The bioactive compounds were found to be significantly affected by the parameters used in each extraction method. The microwave-assisted extraction method was more efficient than the other extraction methods at both power values. This method also required the shortest extraction time. The ultrasound-assisted probe extraction method was the second most efficient method. The type of process, continuous or pulsed, did not affect the results, but shortening the extraction time led to lower results. A longer extraction time of the ultrasound-assisted extraction in a water bath method led to better results, similar to the ultrasound-assisted probe extraction, regardless of the used power. The extracts were highly effective against many opportunistic and pathogenic microorganisms.

Novelty and scientific contribution: This study provides valuable insights into the extraction parameters of different extraction methods to obtain bioactive compounds from artichoke leaves, which could have potential applications in the food and pharmaceutical industries.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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