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Optimization of the Steam Explosion Pretreatment Effect on Total Flavonoids Content and Antioxidative Activity of Seabuckthom Pomace by Response Surface Methodology

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Department of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, China
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Molecules 2019, 24(1), 60; https://doi.org/10.3390/molecules24010060
Received: 19 October 2018 / Revised: 8 November 2018 / Accepted: 21 December 2018 / Published: 24 December 2018
Steam explosion pretreatment was conducted on seabuckthom pomace. Response surface methodology was used to optimize the treatment conditions of steam explosion, including steam pressure, duration and particle size. After this, the content of total flavonoids and the antioxidant capacity of total flavonoids were investigated. Results showed that when the steam pressure was 2.0 MPa, duration was 88 s and a sieving mesh size was 60, the total flavonoids content in seabuckthorm reached a maximum of 24.74 ± 0.71 mg CAE/g, an increase of 246% compared with that without steam explosion treatment (7.14 ± 0.42 mg CAE/g). Also, DPPH and ·OH free radical scavenging ability showed significant improvement, with an IC50 decrease to 13.53 μg/mL and 4.32 μg/mL, respectively, far lower than that in original samples. Through the scanning electron microscope, the surface of seabuckthom pomace after steam explosion was crinkled, curly, and holey. Our study showed that the content of total flavonoids in seabuckthom pomace could be obviously promoted and the antioxidant capacity of total flavonoids also improved significantly, after applying steam explosion pretreatment to seabuckthom pomace, making this approach meaningful for the reuse of seabuckthom pomace resources. View Full-Text
Keywords: steam explosion; total flavonoids; antioxidant capacity; seabuckthom pomace steam explosion; total flavonoids; antioxidant capacity; seabuckthom pomace
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Tu, J.; Liu, H.; Sun, N.; Liu, S.; Chen, P. Optimization of the Steam Explosion Pretreatment Effect on Total Flavonoids Content and Antioxidative Activity of Seabuckthom Pomace by Response Surface Methodology. Molecules 2019, 24, 60.

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