Preparation of hypoglycemic anthocyanins from mulberry (Fructus mori) fruits by ultrahigh pressure extraction
文献类型： 外文期刊
作者： Chen, Zhiling 1 ; Ma, Jian 1 ; Li, Peng 3 ; Wen, Bo 1 ; Wang, Yu 4 ; Ma, Yanhong 1 ; Huang, Wuyang 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
3.Jiangsu Acad Agr Sci, Tech Ctr Publ Testing & Evaluat & Identificat, Nanjing 210014, Peoples R China
4.Shanxi Agr Univ, Coll Food Sci & Enginering, Taigu 030801, Shanxi, Peoples R China
5.Jiangsu Acad Agr Sci, Inst Agroprod Proc, 50 Zhongling St, Nanjing 210014, Peoples R China
关键词： Mulberry anthocyanins; Ultrahigh pressure extraction; UPLC-QTOF-MSE; Antioxidant; ?-Glucosidase; ?-Amylase
期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：6.6； 五年影响因子：7.0 ）
ISSN： 1466-8564
年卷期： 2023 年 84 卷
页码：
收录情况： SCI
摘要： In this study, mulberry anthocyanins were extracted by ultrahigh pressure extraction (UPE) and investigated on biological activities. Based on response surface methodology (RSM), the optimum conditions were 430 MPa of extraction pressure, 75% v/v ethanol concentration, 12:1 v/w liquid-solid ratio, the highest extraction yield was 1.97 +/- 0.11 mg/g. Six anthocyanins were identified by ultrahigh performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MSE). The antioxidant activity of anthocyanins was determined by reducing powder, the scavenging of hydroxyl radical and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical activity. In addition, the alpha-glucosidase and alpha-amylase inhibitory rate of mulberry anthocyanins rose in a dose-dependence manner. When anthocyanin concentration is 0.50 mg/mL, the highest inhibition per-centage is 65.51% and 81.72%, respectively. The high temperature, high pH and outdoor light will affect the inhibitory ability of enzyme. These findings could provide optimal extraction methods and provide perspective for mulberries anthocyanins using in functional food.
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