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Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment.
Molecules. 2018 Aug 21; 23(9)M

Abstract

Extraction with organic solvents is a traditional method to isolate bioactive compounds, which is energy-wasting and time-consuming. Therefore, enzyme and ultrasound treatments were combined to assist the extraction of oligomeric procyanidins from litchi pericarp (LPOPC), as an innovative approach to replace conventional extraction methods. Under optimum conditions (enzyme concentration 0.12 mg/mL, ultrasonic power 300 W, ultrasonic time 80 min, and liquid/solid ratio 10 mL/g), the yield of LPOPC could be improved up to 13.5%. HPLC analysis indicated that the oligomeric procyanidins (OPC) content of LPOPC from proposed extraction was up to 89.6%, mainly including (-)-epicatechin, procyanidin A1, A2, and A-type procyanidin trimer. Moreover, LPOPC powder was added in baked food to inhibit the lipid peroxidation. It was found that 0.2% (w/w) of LPOPC could maintain the quality of cookies in the first 7 days, by decreasing the peroxide values. The procyanidin dimers and trimers in LPOPC played more important roles as antioxidants compared to monomers during storage. The results also showed that the combined extraction process can be considered as a useful and efficient method for the extraction of functional components from other plant sources.

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Authors+Show Affiliations

Li S
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. lishuyisz@sina.com. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. lishuyisz@sina.com.
Yang Y
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. 16602720428@163.com.
Li J
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. m13207138007@163.com.
Zhu Z
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. zhenzhou.zhu@whpu.edu.cn. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. zhenzhou.zhu@whpu.edu.cn.
Lorenzo JM
Centro Tecnológico de la Carne de Galicia, Adva. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain. jmlorenzo@ceteca.net.
Barba FJ
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain. francisco.barba@uv.es.

MeSH

Analysis of VarianceAntioxidantsChemical FractionationChromatography, High Pressure LiquidLitchiMolecular StructurePlant ExtractsUltrasonic Waves

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30134514

Citation

Li, Shuyi, et al. "Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food By Ultrasound-Assisted Extraction Coupled With Enzymatic Treatment." Molecules (Basel, Switzerland), vol. 23, no. 9, 2018.
Li S, Yang Y, Li J, et al. Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment. Molecules. 2018;23(9).
Li, S., Yang, Y., Li, J., Zhu, Z., Lorenzo, J. M., & Barba, F. J. (2018). Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment. Molecules (Basel, Switzerland), 23(9). https://doi.org/10.3390/molecules23092089
Li S, et al. Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food By Ultrasound-Assisted Extraction Coupled With Enzymatic Treatment. Molecules. 2018 Aug 21;23(9) PubMed PMID: 30134514.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment. AU - Li,Shuyi, AU - Yang,Yanjie, AU - Li,Junsheng, AU - Zhu,Zhenzhou, AU - Lorenzo,Jose M, AU - Barba,Francisco J, Y1 - 2018/08/21/ PY - 2018/07/20/received PY - 2018/08/12/revised PY - 2018/08/14/accepted PY - 2018/8/24/entrez PY - 2018/8/24/pubmed PY - 2018/11/13/medline KW - HPLC KW - RSM (Response Surface Methodology) KW - baked food KW - litchi pericarp KW - oligomeric procyanidins JF - Molecules (Basel, Switzerland) JO - Molecules VL - 23 IS - 9 N2 - Extraction with organic solvents is a traditional method to isolate bioactive compounds, which is energy-wasting and time-consuming. Therefore, enzyme and ultrasound treatments were combined to assist the extraction of oligomeric procyanidins from litchi pericarp (LPOPC), as an innovative approach to replace conventional extraction methods. Under optimum conditions (enzyme concentration 0.12 mg/mL, ultrasonic power 300 W, ultrasonic time 80 min, and liquid/solid ratio 10 mL/g), the yield of LPOPC could be improved up to 13.5%. HPLC analysis indicated that the oligomeric procyanidins (OPC) content of LPOPC from proposed extraction was up to 89.6%, mainly including (-)-epicatechin, procyanidin A1, A2, and A-type procyanidin trimer. Moreover, LPOPC powder was added in baked food to inhibit the lipid peroxidation. It was found that 0.2% (w/w) of LPOPC could maintain the quality of cookies in the first 7 days, by decreasing the peroxide values. The procyanidin dimers and trimers in LPOPC played more important roles as antioxidants compared to monomers during storage. The results also showed that the combined extraction process can be considered as a useful and efficient method for the extraction of functional components from other plant sources. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/30134514/Increasing_Yield_and_Antioxidative_Performance_of_Litchi_Pericarp_Procyanidins_in_Baked_Food_by_Ultrasound_Assisted_Extraction_Coupled_with_Enzymatic_Treatment_ DB - PRIME DP - Unbound Medicine ER -