Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses.
Food Chem. 2015 Apr 01; 172:543-50.FC

Abstract

Response surface methodology was used to optimise experimental conditions for ultrasonic-assisted extraction (UAE) of functional components from sugar beet molasses. The central composite design (CCD) was used for the optimisation of extraction parameters in terms of total phenolic contents, antioxidant activities and anthocyanins. Result suggested the optimal conditions obtained by RSM for UAE from sugar beet molasses were as follows: HCl concentration 1.55-1.72 mol/L, ethanol concentration 57-63% (v/v), extraction temperature 41-48 °C, and extraction time 66-73 min. In the optimal conditions, the experimental total phenolic contents were 17.36 mg GAE/100mL, antioxidant activity was 16.66 mg TE/g, and total anthocyanins were 31.81 mg/100g of the sugar beet molasses extract, which were well matched the predicted values. Teen compounds, i.e. gallic acid, vanillin, hydroxybenzoic acid, syringic acid, cyanidin-3-O-rutinoside, cyanidin-3-O-glucoside, catechin, delphinidin-3-O-rutinoside, delphinidin-3-O-glucuronide and ferulic acid were determined by HPLC-DAD-MS/MS in sugar beet molasses.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Chen M

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, China.

Zhao Y

Yu S

MeSH

AnthocyaninsAntioxidantsBeta vulgarisChromatography, High Pressure LiquidEthanolPhenolsPlant ExtractsSonicationTandem Mass SpectrometryTemperatureTime Factors

Pub Type(s)

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25442590

Citation

Chen, Mingshun, et al. "Optimisation of Ultrasonic-assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins From Sugar Beet Molasses." Food Chemistry, vol. 172, 2015, pp. 543-50.

Chen M, Zhao Y, Yu S. Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food Chem. 2015;172:543-50.

Chen, M., Zhao, Y., & Yu, S. (2015). Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food Chemistry, 172, 543-50. https://doi.org/10.1016/j.foodchem.2014.09.110

Chen M, Zhao Y, Yu S. Optimisation of Ultrasonic-assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins From Sugar Beet Molasses. Food Chem. 2015 Apr 1;172:543-50. PubMed PMID: 25442590.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. AU - Chen,Mingshun, AU - Zhao,Yi, AU - Yu,Shujuan, Y1 - 2014/09/28/ PY - 2014/06/06/received PY - 2014/09/10/revised PY - 2014/09/19/accepted PY - 2014/12/3/entrez PY - 2014/12/3/pubmed PY - 2015/7/2/medline KW - Anthocyanins KW - Antioxidants KW - Phenolic compounds KW - Response surface methodology KW - Sugar beet molasses KW - Ultrasonic-assisted extraction SP - 543 EP - 50 JF - Food chemistry JO - Food Chem VL - 172 N2 - Response surface methodology was used to optimise experimental conditions for ultrasonic-assisted extraction (UAE) of functional components from sugar beet molasses. The central composite design (CCD) was used for the optimisation of extraction parameters in terms of total phenolic contents, antioxidant activities and anthocyanins. Result suggested the optimal conditions obtained by RSM for UAE from sugar beet molasses were as follows: HCl concentration 1.55-1.72 mol/L, ethanol concentration 57-63% (v/v), extraction temperature 41-48 °C, and extraction time 66-73 min. In the optimal conditions, the experimental total phenolic contents were 17.36 mg GAE/100mL, antioxidant activity was 16.66 mg TE/g, and total anthocyanins were 31.81 mg/100g of the sugar beet molasses extract, which were well matched the predicted values. Teen compounds, i.e. gallic acid, vanillin, hydroxybenzoic acid, syringic acid, cyanidin-3-O-rutinoside, cyanidin-3-O-glucoside, catechin, delphinidin-3-O-rutinoside, delphinidin-3-O-glucuronide and ferulic acid were determined by HPLC-DAD-MS/MS in sugar beet molasses. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25442590/Optimisation_of_ultrasonic_assisted_extraction_of_phenolic_compounds_antioxidants_and_anthocyanins_from_sugar_beet_molasses_ DB - PRIME DP - Unbound Medicine ER -

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Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses.Food Chem. 2015 Apr 01; 172:543-50.FC