Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products
文献类型：期刊论文
| 作者 | Wu, Dongmei1; Gao, Tingting2,3; Yang, Hongxia2,5; Du, Yuzhi2,5; Li, Cen2,5; Wei, Lixin2,5; Zhou, Tongyong4; Lu, Jingmei1; Bi, Hongtao2,3 |
| 刊名 | industrial crops and products
 |
| 出版日期 | 2015-04-01 |
| 卷号 | 66页码:229-238 |
| 关键词 | Simultaneous microwave/ultrasonic assisted enzymatic extraction Nitraria tangutorun Bobr. juice by-products Antioxidant extract UVB-oxidative phototoxicity protection Doxorubicin-oxidative cardiotoxicity protection |
| 中文摘要 | by-products originating from food processing are a considerable disposal problem for the food industry. because of the absence of specifically effective processing technology, huge quantities of by-products are often abandoned as rubbish and prone to microbial spoilage. given this, a simultaneous microwave/ultrasonic assisted enzymatic extraction (smu-aee) method was established for the first time, and performed for antioxidant ingredients extraction from nitraria tangutorum juice by-products (njb) in the present study. its experimental conditions were optimized by single factor test and response surface methodology (rsm), and gave the corresponding response values for antioxidant capacity of njb extract (njbe) of 219.73 +/- 7.03 mg te/g, which was 27.62%-190.23% higher than those obtained by traditional extraction methods. chemical composition assay suggested that the increasing of antioxidant capacity of njbe by smu-aee was because of the improvement of extraction efficiency of antioxidant ingredients from njb, including phenols, flavonoids and anthocyanins. furthermore, oxidative injury protection ability assay showed that njbe was good at protecting cells from uvb-oxidative phototoxicity and doxorubicin-oxidative cardiotoxicity, and its protecting ability surpasses or approaches to that of grape seed extract (gse, the positive control drug), indicating its good potential to be a natural antioxidant in food and pharmaceutical industries. (c) 2014 elsevier b.v. all rights reserved. |
| 英文摘要 | by-products originating from food processing are a considerable disposal problem for the food industry. because of the absence of specifically effective processing technology, huge quantities of by-products are often abandoned as rubbish and prone to microbial spoilage. given this, a simultaneous microwave/ultrasonic assisted enzymatic extraction (smu-aee) method was established for the first time, and performed for antioxidant ingredients extraction from nitraria tangutorum juice by-products (njb) in the present study. its experimental conditions were optimized by single factor test and response surface methodology (rsm), and gave the corresponding response values for antioxidant capacity of njb extract (njbe) of 219.73 +/- 7.03 mg te/g, which was 27.62%-190.23% higher than those obtained by traditional extraction methods. chemical composition assay suggested that the increasing of antioxidant capacity of njbe by smu-aee was because of the improvement of extraction efficiency of antioxidant ingredients from njb, including phenols, flavonoids and anthocyanins. furthermore, oxidative injury protection ability assay showed that njbe was good at protecting cells from uvb-oxidative phototoxicity and doxorubicin-oxidative cardiotoxicity, and its protecting ability surpasses or approaches to that of grape seed extract (gse, the positive control drug), indicating its good potential to be a natural antioxidant in food and pharmaceutical industries. (c) 2014 elsevier b.v. all rights reserved. |
| WOS标题词 | science & technology ; life sciences & biomedicine |
| 类目[WOS] | agricultural engineering ; agronomy |
| 研究领域[WOS] | agriculture |
| 关键词[WOS] | response-surface methodology ; phenolic-compounds ; medicinal-plants ; grape seeds ; optimization ; acid ; identification ; polyphenols ; oil ; ms |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000350932900031 |
| 源URL | [http://ir.nwipb.ac.cn/handle/363003/5571]  |
| 专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
| 作者单位 | 1.NE Normal Univ, Sch Life Sci, Changchun 130024, Peoples R China 2.Chinese Acad Sci, Northwest Inst Plateau Biol, Qinghai Key Lab Tibetan Med Pharmacol & Safety Ev, Xining 810008, Peoples R China 3.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Adaptat & Evolut Plateau Biota, Xining 810008, Peoples R China 4.Inst Sci & Tech Informat Qinghai, Xining 810000, Peoples R China 5.Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Xining 810008, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wu, Dongmei,Gao, Tingting,Yang, Hongxia,et al. Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products[J]. industrial crops and products,2015,66:229-238. |
| APA | Wu, Dongmei.,Gao, Tingting.,Yang, Hongxia.,Du, Yuzhi.,Li, Cen.,...&Bi, Hongtao.(2015).Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products.industrial crops and products,66,229-238. |
| MLA | Wu, Dongmei,et al."Simultaneous microwave/ultrasonic-assisted enzymatic extraction of antioxidant ingredients from Nitraria tangutorun Bobr. juice by-products".industrial crops and products 66(2015):229-238. |
入库方式： OAI收割
来源：西北高原生物研究所
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