کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891808 | 1628508 | 2018 | 34 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L.
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A central composite design was employed to obtain the optimal conditions for enzyme assisted extraction (EAE) of anthocyanins from Prunus nepalensis L. using cellulase. Response surface methodology was used to evaluate the effects of temperature T (35-50â¯Â°C), cellulase enzyme concentration EC (5-15% E/S) and time t (2.50-4.00â¯hrs) on five responses anthocyanins recovery (TAC), total phenolic content (TPC), in vitro antioxidant activity (FRAP and DPPH) and total extract yield (TY). The optimum extraction conditions were found to be Tâ¯=â¯45.6â¯Â°C, ECâ¯=â¯12.9% E/S and tâ¯=â¯3.98â¯h resulting in TYâ¯=â¯62.9â¯Â±â¯1.40%, TACâ¯=â¯9.89â¯Â±â¯0.24â¯mg C3G equivalent/g dm, TPCâ¯=â¯8.32â¯Â±â¯0.18â¯mg GAE/100â¯gâ¯dm with antioxidant capacity of 28.7â¯Â±â¯0.12â¯mmol AAE/100g DM for FRAP and 91.2â¯Â±â¯0.39% DPPH inhibition (20â¯mg/ml). EAE demonstrated higher anthocyanins recovery compared to conventional solvent extraction process. HPLC analysis showed the presence of cyanidin-3-O-glucoside, petunidin-3-O-glucoside, peonidin-3-O-glucoside and malvidin. FTIR and SEM analysis were also performed. The study provides an economical alternative for commercial extraction of anthocyanins from Sohiong fruit which can be used as a biocolourant for various food products. This offers immense potential for the fruit producers as well as food processors.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 382-390
Journal: LWT - Volume 91, May 2018, Pages 382-390
نویسندگان
Tanya L. Swer, C. Mukhim, Khalid Bashir, Komal Chauhan,