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Molecules 2018, 23(9), 2089; https://doi.org/10.3390/molecules23092089

Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment

1
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
3
Centro Tecnológico de la Carne de Galicia, Adva. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
4
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
*
Authors to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 20 July 2018 / Revised: 12 August 2018 / Accepted: 14 August 2018 / Published: 21 August 2018
(This article belongs to the Special Issue Green Extraction, Separation and Purification Processes)
Full-Text   |   PDF [2864 KB, uploaded 21 August 2018]   |  

Abstract

Extraction with organic solvents is a traditional method to isolate bioactive compounds, which is energy-wasting and time-consuming. Therefore, enzyme and ultrasound treatments were combined to assist the extraction of oligomeric procyanidins from litchi pericarp (LPOPC), as an innovative approach to replace conventional extraction methods. Under optimum conditions (enzyme concentration 0.12 mg/mL, ultrasonic power 300 W, ultrasonic time 80 min, and liquid/solid ratio 10 mL/g), the yield of LPOPC could be improved up to 13.5%. HPLC analysis indicated that the oligomeric procyanidins (OPC) content of LPOPC from proposed extraction was up to 89.6%, mainly including (−)-epicatechin, procyanidin A1, A2, and A-type procyanidin trimer. Moreover, LPOPC powder was added in baked food to inhibit the lipid peroxidation. It was found that 0.2% (w/w) of LPOPC could maintain the quality of cookies in the first 7 days, by decreasing the peroxide values. The procyanidin dimers and trimers in LPOPC played more important roles as antioxidants compared to monomers during storage. The results also showed that the combined extraction process can be considered as a useful and efficient method for the extraction of functional components from other plant sources. View Full-Text
Keywords: litchi pericarp; oligomeric procyanidins; RSM (Response Surface Methodology); HPLC; baked food litchi pericarp; oligomeric procyanidins; RSM (Response Surface Methodology); HPLC; baked food
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Li, S.; Yang, Y.; Li, J.; Zhu, Z.; Lorenzo, J.M.; Barba, F.J. Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment. Molecules 2018, 23, 2089.

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