This study aimed to optimize the ultrasound extraction conditions of phenolic compounds from pomegranate (PPE) and orange peels (OPE) as agricultural wastes and use the optimized extracts to enrich a functional drink....This study aimed to optimize the ultrasound extraction conditions of phenolic compounds from pomegranate (PPE) and orange peels (OPE) as agricultural wastes and use the optimized extracts to enrich a functional drink. The statistical analysis results demonstrated that the quadratic model used had high R2 (>0.89) and good predictability of experimented results. In optimizing the extraction of PPE and OPE, the effect of three factors of extraction time (X1:10-40 min), temperature (X2: 40-70 ◦C), and solid to a solvent ratio (X3: 1:20-1:40 g/mL) on two responses of total phenol content (TPC) and antioxidant activity were investigated. The highest TPC (2.70 and 1.86 mg GAE/g) and antioxidant activity (72.11 and 54.27%) of PPE and OPE were obtained in the X1: 40 min, X2: 70 ◦C, and X3: 1:40 g/mL. No significant difference was observed between the predicted and experimental values. The results of drink tests indicated that adding PPE and OPE and increasing their levels from 10% to 15% v/v in the drinks significantly enhanced the samples’ bioactive compounds content and antioxidant activity (p < 0.05). The content of vitamin C (212.37 mg/100 mL) and flavonoids (83.44 mg QE/100 mL) in the drink containing 15% OPE was higher than in other samples, while the sample containing 15% PPE had the highest TPC (158.88 mg GAE/100 mL). There was a positive relationship between the level of extracts and the antioxidant activity of the drinks. During 60-days of cold storage, the content of bioactive compounds and antioxidant activity of drink samples gradually decreased (p < 0.05).展开更多
文摘This study aimed to optimize the ultrasound extraction conditions of phenolic compounds from pomegranate (PPE) and orange peels (OPE) as agricultural wastes and use the optimized extracts to enrich a functional drink. The statistical analysis results demonstrated that the quadratic model used had high R2 (>0.89) and good predictability of experimented results. In optimizing the extraction of PPE and OPE, the effect of three factors of extraction time (X1:10-40 min), temperature (X2: 40-70 ◦C), and solid to a solvent ratio (X3: 1:20-1:40 g/mL) on two responses of total phenol content (TPC) and antioxidant activity were investigated. The highest TPC (2.70 and 1.86 mg GAE/g) and antioxidant activity (72.11 and 54.27%) of PPE and OPE were obtained in the X1: 40 min, X2: 70 ◦C, and X3: 1:40 g/mL. No significant difference was observed between the predicted and experimental values. The results of drink tests indicated that adding PPE and OPE and increasing their levels from 10% to 15% v/v in the drinks significantly enhanced the samples’ bioactive compounds content and antioxidant activity (p < 0.05). The content of vitamin C (212.37 mg/100 mL) and flavonoids (83.44 mg QE/100 mL) in the drink containing 15% OPE was higher than in other samples, while the sample containing 15% PPE had the highest TPC (158.88 mg GAE/100 mL). There was a positive relationship between the level of extracts and the antioxidant activity of the drinks. During 60-days of cold storage, the content of bioactive compounds and antioxidant activity of drink samples gradually decreased (p < 0.05).
