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Valorization of Asparagus leafy by-product by ionic-liquid extraction and characterization of bioactive compounds in the extracts 被引量:1

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摘要 Asparagus(Asparagus officinalis)is a high-value low-calorie vegetable with array of bioactive compounds.Asparagus processing nevertheless generates substantial quantity of by-products;their valorization is of utmost importance for the sustainability of the industry.Here,feasibility of using four imidazolium-based ionic liquids and their combinations as well as water and methanol to extract bioactive compounds from asparagus leafy by-product was investigated.Effectiveness of ultrasound-microwave-assisted heating to augment extraction was also assessed.1-ethyl-3-methylimidazolium-bromide(EMIMBr)resulted in the highest extraction yield of rutin(25.7 mg/g),which is the most abundant compound in the by-product;such a yield was comparable to that achievable via methanol extraction.Ultrasound-microwave-assisted extraction did not show significant improvement in rutin yield when EMIMBr was used.Interestingly,although methanolic extract exhibited slightly higher content of rutin,it also contained the higher number of impurities;EMIMBr extract contained less impurities with higher relative content of rutin(70.9%)than that in methanolic extract(67.7%).This could be a milestone in extraction work for an efficient purification.
出处 《Food Bioscience》 SCIE 2022年第2期857-864,共8页 食品生物科学(英文)
基金 We acknowledge the financial supports from National Key R&D Program of China(Contract No.2017YFD0400901) Jiangsu Province(China)Agricultural Project(Contract No.BE2018329) Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology(No.FMZ202003) National First-Class Discipline Program of Food Science and Technology(No.JUFSTR 20180205),all of which had enabled us to carry out this study.
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