کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1266719 | 1496880 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of ultrasonic treatments on the polyphenol and antioxidant content of spinach extracts
ترجمه فارسی عنوان
اثرات درمان های اولتراسونیک بر محتوای پلی فنول و آنتی اکسیدانی عصاره های اسفناج
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
چکیده انگلیسی
The objective was to test ultrasound treatments on spinach leaves during extraction, and conventional extraction was used as a control. The effects of different combinations of the ultrasonic water bath factors tested on phenolic compound yields included frequency (37 and 80 kHz), exposure time (5, 10, 15, 20, 25, and 30 min), temperature (30, 40, and 50 °C), and ultrasonic power (30%, 50%, and 70%). The best conditions for extraction yields were ultrasonic frequency of 37 kHz, extraction time of 30 min, reaction temperature of 40 °C, and ultrasonic power of 50%. The mean yield (mg/100 g), total phenol (mg gallic acid/g DW), flavonoids (mg/g DW), % DPPH free-radical scavenging activity, and % ferric reducing antioxidant power were all high (64.88 ± 21.84, 33.96 ± 11.30, 27.37 ± 11.85, 64.18 ± 16.69 and 70.25 ± 9.68). Treatments were significantly different. The interaction among the ultrasonic parameters was significant. Temperature and power had significant effects on all other dependent variables.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 24, May 2015, Pages 247-255
Journal: Ultrasonics Sonochemistry - Volume 24, May 2015, Pages 247-255
نویسندگان
Ammar Altemimi, Ruplal Choudhary, Dennis G. Watson, David A. Lightfoot,