Enhanced Extraction of Phenolics and Antioxidant Capacity from Sorghum (Sorghum bicolor L. Moench) Shell Using Ultrasonic-Assisted Ethanol-Water Binary Solvent
文献类型： 外文期刊
作者： Hou, Fangli 1 ; Su, Dongxiao 2 ; Xu, Jinrui 1 ; Gong, Yushi 1 ; Zhang, Ruifen 3 ; Wei, Zhencheng 3 ; Chi, Jianwei 3 ; Zha 1 ;
作者机构： 1.Guangdong Pharmaceut Univ, Coll Food Sci, Zhongshan 528458, Peoples R China
2.Yangtze Univ, Coll Life Sci, Dept Food Sci & Engn, Jingzhou 434025, Hubei, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr, Key Lab Funct Food, Guangzhou 510610, Guangdong, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： Sorghum shell is a rich source of phenolic compounds. Traditionally used organic solvents for these compounds extraction are toxic and are not acceptable for food industry. This study examined the ultrasonic-assisted ethanol-water binary solvent extraction of phenolic compounds from sorghum shell. The results showed that extraction factors had significant effects on the yields of phenolic compounds. The optimum extraction conditions were solids to 80% ethanol solvent ratio of 1:15 at 50C in a 0.32-W cm(-2) ultrasonic intensity bath lasting 10 min in duration and extracted twice. Under these conditions, the yield of total phenolic content (TPC) was 52.23 mg GAE/g with values of 53.22 mol TE/g for 2,2-azino-bis-(3-ethylbenzothiazoline-6 sulfonic acid) (ABTS) and 77.01 mol Fe/g for ferric reducing antioxidant power (FRAP). TPC was positively correlated with ABTS and FRAP. The present study would provide theoretical basis for the deep processing and functional food development of sorghum shell comprehensive utilization.
- 相关文献
作者其他论文 更多>>
-
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
作者：Wang, Zhiming;Zeng, Jiarui;Deng, Yuanyuan;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei
关键词：Texture-modified; IDDSI test; Protein aggregates; Gel network structure; Starch digestibility
-
Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin
作者：Lin, Zihui;Zhou, Pengfei;Deng, Yuanyuan;Liu, Guang;Li, Ping;Zeng, Jiarui;Zhang, Yan;Tang, Xiaojun;Zhao, Zhihao;Zhang, Mingwei;Lin, Zihui
关键词：Peanut oil body; Homogenization methods; Emulsion; Interfacial protein; Stability
-
Accumulation of Water-Soluble Polysaccharides during Lychee Pulp Fermentation with Lactiplantibacillus plantarum Involves Endoglucanase Expression
作者：Huang, Guitao;Zou, Xiaoqin;Dong, Lihong;Deng, Mei;Zhang, Ruifen;Huang, Fei;Zhang, Mingwei;Huang, Guitao;Zhang, Mingwei;Su, Dongxiao;Lee, Yuan-kun
关键词：lychee; polysaccharides; Lactobacillus; endoglucanase; galactosidase
-
Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
作者：Deng, Yuanyuan;Zhou, Pengfei;Li, Ya;Li, Ping;Zhao, Zhihao;Wang, Jiajia;Zhong, Lihuang;Liu, Guang;Zhang, Mingwei;Zeng, Jiarui;Liu, Dong
关键词：Brown rice; Cyclic trace enzymatic hydrolysis; Quality improvement
-
Modulation of Gut Mycobiome and Serum Metabolome by a MUFA-Rich Diet in Sprague Dawley Rats Fed a High-Fructose, High-Fat Diet
作者：Zhao, Zhihao;Zhong, Lihuang;Zeng, Guangzhen;Liu, Songbin;Deng, Yuanyuan;Zhang, Yan;Tang, Xiaojun;Zhang, Mingwei;Wu, Jiajin
关键词：dietary fatty acids; oleic acid; high-fat; high-fructose diet; gut fungi; bile acid metabolism; CoA biosynthesis
-
Green preparation and evaluation of physicochemical, structural and functional properties of dietary fiber from navel orange peel
作者：Wang, Yuerong;Bao, Xiaodan;Zhao, Guanghe;Peng, Liting;Zhao, Fengli;Qin, Yunbin;Wang, Yuerong;Bao, Xiaodan;Zhao, Guanghe;Peng, Liting;Zhao, Fengli;Qin, Yunbin;Wang, Yuerong;Bao, Xiaodan;Zhao, Guanghe;Peng, Liting;Zhao, Fengli;Qin, Yunbin;Zhang, Ruifen;Zhang, Ruifen
关键词：navel orange peel; dietary fiber; biological modification; enzymolysis; fermentation
-
Black rice stepwise fermentation enhances yogurt gel quality: Solidification rate, texture, LAB distribution and viability persistence
作者：Zeng, Jiarui;Wang, Zhiming;Liu, Guang;Jia, Xuchao;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Zhang, Yan;Tang, Xiaojun;Deng, Yuanyuan;Zhang, Mingwei;Liu, Dong
关键词：Black rice; Stepwise fermentation; Yogurt; LAB distribution; LAB viability; Texture quality
