Protective effects of the flavonoid fraction obtained from pomelo fruitlets through ultrasonic-associated microwave extraction against AAPH-induced erythrocyte hemolysis
文献类型： 外文期刊
作者： Wang, Qin 2 ; Luo, Jieying 2 ; Liu, Huifan 2 ; Brennan, Charles Stephen 4 ; Liu, Jianliang 3 ; Zou, Xiaoyu 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou, Guangdong, Peoples R China
2.Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Guangzhou 510225, Guangdong, Peoples R China
3.Zhongkai Univ Agr & Engn, Modern Agr Res Ctr, Guangzhou 510225, Guangdong, Peoples R China
4.Univ Lincoln, Dept Food Wine & Mol Biosci, Christchurch, New Zealand
期刊名称：RSC ADVANCES （ 影响因子：3.361； 五年影响因子：3.39 ）
ISSN： 2046-2069
年卷期： 2019 年 9 卷 28 期
页码：
收录情况： SCI
摘要： Pomelo fruitlet is a side-product of pomelo, and this study aimed to extract the antioxidative flavonoid compounds from pomelo fruitlets with high efficiency through ultrasonic-associated microwave methods. Scanning electron microscopy analysis indicated that the spatial structure of the pomelo fruitlet powder was changed; microwaves and ultrasonic waves facilitated the formation of globular and curved surfaces, respectively. Ultrasonic-microwave synergistic pretreatment resulted in significantly higher yield. Each type of flavonoid compound was characterized using PR-LCMS analysis, and naringin with high nutritive value was detected in all groups. After purifying the flavone fractions with AB-8 macroporous resin, naringin, 2-O-acetyl-3-O-methylrutin, and 5,7,8,3-tetrahydroxy-3,4-dimethoxy were identified, which could act as free radical scavengers to protect erythrocytes from AAPH-induced hemolysis. This study strongly improved the effects of ultrasonic-microwave synergetic methods on the high utilization of pomelo fruitlets, especially in terms of flavonoid extraction and bioavailability.
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