Premium
Effects of high‐pressure treatment on the extraction yield, phenolic content and antioxidant activity of litchi ( Litchi chinensis Sonn.) fruit pericarp
Author(s) -
Prasad Nagendra K.,
Yang Bao,
Zhao Mouming,
Wang Biao S.,
Chen Feng,
Jiang Yueming
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01768.x
Subject(s) - extraction (chemistry) , yield (engineering) , chemistry , solvent , antioxidant , chromatography , ethanol , materials science , biochemistry , metallurgy
Summary As a promising technique, high‐pressure extraction (HPE) method was used to extract bioactive compounds from litchi fruit pricarp. The study involved in different experimental factors such as solvent, ethanol concentration (35‐95, v/v), material to solvent ratio (1:25‐1:100, w/v), acidic medium, extraction pressure (200‐500 MPa), time (2.5‐30 min) and temperature (30‐90 °C). The extraction yield, total phenolic contents, 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity and superoxide anion scavenging capability of the HPE sample were examined and then compared with those of ultrasonic extraction and conventional extraction samples. The application of HPE obtained higher extraction yield compared to other extraction methods. However, there were no significant differences ( P > 0.05) in the total phenolic content and the antioxidant activities among these various extractions. Compared with some conventional extraction method, the HPE exhibited higher extraction efficiency in terms of higher extraction yield and extraction time.