Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro
Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro
复制标题
微波辅助酶法提取废花生壳多酚的优化及其体外抗氧化和抗菌活性评价
DOI：
10.1016/j.fbp.2012.09.003
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发表时间：
2013-04-01
影响因子：
4.6
通讯作者：
Zhou, Jia
中科院分区：
文献类型：
--
作者：
Zhang, Guowen;Hu, Mingming;Zhou, Jia
为提高废弃花生壳中多酚类物质的提取率，建立了微波辅助酶法提取花生壳多酚的新工艺。最佳工艺条件为：辐射时间2.6min，纤维素酶用量0.81wt.%，pH5.5，在66 ℃下孵育2.0小时。在此条件下，总多酚的提取率可达1.75 ± 0.06%，高于热浸提法、超声波辅助提取法和酶辅助提取法。通过扫描电子显微镜观察不同提取后植物材料的结构变化提供了破坏效果的视觉证据。粗提物经NKA-9树脂纯化后，多酚含量提高到62.73%。采用DPPH自由基、羟自由基、还原力和β-胡萝卜素漂白试验对粗提物和纯化物的抗氧化活性进行了评价。采用牛津杯法测定了纯化提取物的抑菌活性。结果表明，MAEE法提取的茶多酚具有良好的抗氧化和抑菌活性，是一种高效、环保的提取方法，可作为潜在的抗氧化剂和防腐剂来源。(C)2012化学工程师学会。Elsevier B. V.出版，保留所有权利。
A microwave-assisted enzymatic extraction (MAEE) method was developed and optimized to enhance the polyphenols extraction yield from waste peanut shells. The optimum conditions were as follows: irradiation time 2.6 min, amount of cellulase 0.81 wt.%, a pH of 5.5, and incubation at 66 degrees C for 2.0 h. Under these conditions, the extraction yield of total polyphenols could reach 1.75 +/- 0.06%, which was higher than other extraction methods including heat-refluxing extraction, ultrasonic-assisted extraction and enzyme-assisted extraction. The structural changes of the plant material after different extractions observed by scanning electron microscopy provided visual evidence of the disruption effect. Moreover, the crude extract was then purified by NKA-9 resin, the polyphenols content in the purified extract increased to 62.73%. The antioxidant activities of the crude and purified polyphenols extract were evaluated by DPPH and hydroxyl radicals, reducing power and beta-carotene bleaching test. The antibacterial activities of purified extract were also tested using Oxford cup method. The results indicated that the MAEE method was efficient and environment-friendly, and the polyphenols have significant antioxidant and antibacterial activities, which can be used as a source of potential antioxidant and preservative. (C) 2012 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.