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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 ）

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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.

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