Pulsed electric field-assisted extraction of phenolic antioxidants from tropical almond red leaves

被引：0
|
作者：
Tayebeh Nakhaei Moghaddam
Amir Hossein Elhamirad
Mohammad Reza Saeidi Asl
Mostafa Shahidi Noghabi
机构：
[1] Islamic Azad University,Department of Food Science and Technology, Sabzevar Branch
[2] Research Institute of Food Science and Technology (RIFST),Department of Food Chemistry
来源：
Chemical Papers | 2020年 / 74卷
关键词：
Tropical almond plant; Soaking extraction method; Pulse electric field; Phenolic compounds; Antioxidant properties;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The main objective of this study is to compare the extraction efficiency, phenolic composition and antioxidant activity of fallen red leaves of the tropical almond (Terminalia catappa) using two extraction methods. The leaf was extracted under different conditions: soaking (12 and 24 h) and pulse electric fields (0.5 and 0.75 kV/cm). The results demonstrated that the highest total phenolic content (TPC) and higher antioxidant activity were related to the 50% concentration of red leaf extract. The evaluation of the two extraction methods revealed that the extract of red leaf obtained via PEF with 0.75 kV/cm field strength had the highest TPC and antioxidant activity (DPPH). Finally, red leaf phenolic compounds were identified and reported by HPLC.
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页码：3957 / 3961
页数：4
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