FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (2): 271-277.doi: 10.7506/spkx1002-6630-201702042

• Processing Technology • Previous Articles     Next Articles

Comparative Effects of Ultra-High Pressure and Ultrasonic Treatment on the Extraction and Antioxidant Activity of Polyphenols from Lonicera caerulea Fruits

LI Xinyuan, LI Bin, YAN Tingcai, LIU Sunwen, SUN Xiyun, SHI Yimo, ZHANG Qi, MENG Xianjun   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
  • Online:2017-01-25 Published:2017-01-16

Abstract: In the present study, response surface methodology was used to optimize the conditions for ultra-high pressure (UHP) extraction of polyphenols from Lonicera caerulea fruits and a comparison was performed with ultrasonic-assisted extraction (UAE) with respect to extraction efficiency, processing conditions and antioxidant activity of polyphenols. The results showed that the optimal conditions for UHP-assisted extraction that provided the maximum yield of polyphenols of (778.23 ± 3.45) mg/100 g berries were determined as follows: 50% ethanol as the extraction solvent, a solid-to-liquid ratio of 1:19 (g/mL), an extraction temperature of 30 ℃, an extraction pressure of 406 MPa, and an extraction time of 11.5 min. The optimal conditions for ultrasonic-assisted extraction that gave the maximum yield of polyphenols of (785.74 ± 3.89) mg/100 g berries were determined to be 50% ethanol as the extraction solvent, a solid-to-liquid ratio of 1:25 (g/mL), an extraction temperature of 40 ℃, an ultrasonic power of 500 W, and an extraction time of 90 min. Antioxidant test results showed that the antioxidant activity of polyphenols from ultra-high pressure extraction was significantly higher in terms of 2,2’-azinobis( 3-ehtylbenzothiazoline-6-sulfonic acid) diammonium salt radical (ABTS+·) scavenging capacity, ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity when compared with those from ultrasonic extraction and VC at the same concentration levels. Although the ultra-high pressure extraction took a shorter time and yielded polyphenols with higher antioxidant activity, its efficiency in large-scale extraction of polyphenols was not as good as that of the ultrasonic-assisted extraction due to the limitation in the size of the container used. Therefore, considering extraction yield and extraction efficiency, the ultrasonic-assisted extraction was better than the ultra-high pressure extraction for Lonicera caerulea fruit polyphenols.

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