Open AccessPurification, antioxidant activities, encapsulation, and release profile of total flavonoids in Peony seed meal
Author(s) -
Zan Lixia,
Song Wangting,
Wang Weiwei,
He Gang,
Li Xinsheng,
Pei Jinjin
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2731
Subject(s) - chemistry , abts , flavonoid , antioxidant , dpph , polyphenol , chromatography , ethyl acetate , ethanol , chitosan , food science , sodium , biochemistry , organic chemistry
Abstract As potential biomass resources, biomass waste products have been considered worldwide in recent decades. Peony seed meal (PSM) is a kind of agricultural resource waste containing polyphenols, in particular flavonoids. In this study, the total flavonoids of PSM were extracted and purified by AB‐8 macroporous resin (MR), the antioxidant activities of three extract fractions were evaluated, and the total flavonoids were encapsulated with alginate and chitosan by the complex coacervation method. After purification, the yield of total flavonoids was 11.32% and the content in the product increased to 42.89% ± 2.66. The antioxidant activities of three fractions on · OH, DPPH, and ABTS assays exhibited the following descending order: ethanol elution fraction (ELF) > ethyl acetate extract fraction (EAF) > ethanol extract fraction (EEF). The single‐factor assay showed that the encapsulated total flavonoid microcapsules (EFMs) were prepared with a chitosan concentration of 10 mg/ml, a sodium alginate concentration of 30 mg/ml, a calcium chloride concentration of 50 mg/ml, a ratio of sodium alginate to total flavonoids of 1:3, a flavonoid concentration of 40 mg/ml, and an encapsulation yield of 80.7%. Most microcapsules are smooth‐faced, spherical and uniform in size ranging from 2 to 3 mm in diameter. In vitro release studies suggested that the EFM was stable at pH 1.2 and dissolved at pH 7.5. The result indicated that the EFM is worthy for the development of functional foods and supplements, and PSM could be a potential resource in the food and pharmaceutical industries.