Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (Hippophae rhamnoides L.) Pomace: Chemical Composition and Biological Activities
文献类型： 外文期刊
第一作者： Suo, Wenyu
作者： Suo, Wenyu;Suo, Wenyu;Wang, Wenzhe;Li, Dajing;Wu, Haihong;Huang, Wuyang;Ma, Yanhong;Liu, Haiyan
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期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
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年卷期： 2025 年 14 卷 10 期
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收录情况： SCI
摘要：
Sea buckthorn pomace (SBP) is a rich source of flavonoid compounds with potential healthy properties. This study optimized ultrasonic-enzymatic-assisted extraction (UEAE) of flavonoids from SBP and investigated its chemical composition and biological activities. Under the optimal conditions (pectinase addition of 1500 U/g, ultrasonic power of 300 W, ethanol concentration of 48%, liquid-solid ratio of 34:1, extract temperature of 50 degrees C, and extraction time of 28 min), the yield of SBP flavonoid extracts (SBFEs) was 21.57 +/- 0.45 mg/g, well-matched with the predicted value (21.72 mg/g). The chemical composition was detected by ultrahigh-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MSE) and mainly including isorhamnetin, kaempferol, and quercetin's derivatives. After purification with AB-8 macroporous resin, the purified product (PSBFE) exhibited a significantly enhanced scavenging capability for 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (947.17 +/- 3.85 and 427.33 +/- 0.67 mu mol Trolox/g, respectively) and ferric reducing antioxidant power (2.68 +/- 0.01 mmol FeSO4
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