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APPLICATION OF ULTRASONICATION OR HIGH‐PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP
Author(s) -
PRASAD K. NAGENDRA,
YANG BAO,
ZHAO MOUMING,
RUENROENGKLIN NEUNGNAPA,
JIANG YUEMING
Publication year - 2009
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2008.00247.x
Subject(s) - chemistry , extraction (chemistry) , flavonoid , catechin , food science , polyphenol , sonication , epigallocatechin gallate , antioxidant , chromatography , horticulture , biochemistry , biology
Litchi ( Litchi chinensis Sonn.) fruit pericarp (LFP) contains a high amount of flavonoids, which could be used as natural antioxidants. Some emerging novel technologies, such as ultrasonic extraction (UE) and high‐pressure extraction (HPE), have exhibited great potential for flavonoid extraction. Experiments were conducted to comparatively investigate the effects of conventional extraction (CE), 40‐KHz UE and 200‐ or 400‐MPa HPE on the extraction efficiency of flavonoids from LFP. After 30 min of extraction, the extract yield, total phenolic content, 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity and superoxide anion scavenging ability were examined. The crude extract yields by the UE, 400 HPE and CE were 24, 30 and 1.83%, respectively. However, there were no significant differences ( P > 0.05) in the total phenolic content and antioxidant activity tested among these three different extractions at the same concentration. In addition, two flavonoids, namely epicatechin and epicatechin gallate, were identified and quantified as the major compounds, while catechin and procyanidin B 2 were identified as the minor compounds. The total flavonoid content detected was 0.65, 0.75, 0.29 and 0.07 mg/g dry weight by HPE at 200 and 400 MPs, UE, and CE, respectively. Thus, the HPE technique showed a higher efficiency in extracting flavonoids from LFP, and the HPE could reduce the extraction time and increase the amount of the extracted phenolics.PRACTICAL APPLICATIONS Litchi ( Litchi chinensis Sonn.) is a subtropical fruit that originated in Southeast Asia. As litchi fruit is gradually accepted by consumers for its delicious taste and attractive red skin, litchi production has steadily increased in recent decades, with increasing exports to Europe and North America from both the southern and northern hemisphere production areas. Litchi fruit pericarp (LFP) accounts for approximately 16% by weight of the whole fresh fruit and is comprised of a significant amount of flavonoids. Therefore, LFP tissues may be considered an important source of dietary flavonoids. This work showed that HPE technique has a high efficiency in extracting flavonoids from LFP tissues, which may help the litchi industry develop new extraction methods to better utilize the flavonoids from LFP tissues.