Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes
Li Hongyan; Deng Zeyuan; Wu Tao; Liu Ronghua; Loewen Steven; Tsao Rong
2012
发表期刊Food Chemistry
ISSN0308-8146
卷号130期号:4页码:928-936
摘要

Microwave-assisted extraction (MAE) was investigated for extraction of phenolic compounds from tomato with maximised antioxidant activities using response surface methodology (RSM) coupled with a central composite design, and in vitro antioxidant assays (FRAP and ORAC). MAE was more efficient for greater antioxidant activities and higher total phenolic contents than solvent extraction. The optimal MAE processing parameters were 96.5 °C, 2.06 min, 66.2% ethanol for FRAP, and 96.5 °C, 1.66 min, 61.1% ethanol for ORAC. The models were successfully applied to 20 tomato cultivars, whose total phenolic contents (TPC) and indexes (TPI) were 489.30-997.45 mg gallic acid equivalent/100 g dry weight (DW) and 281.34-468.52 mg/100 g DW, respectively. Eight phenolic compounds were identified. Individual phenolics were 6.10-42.73 mg/100 g DW. The FRAP, but not the ORAC value showed good correlation with the TPC or TPI. The methodologies developed and the knowledge acquired in this study will provide useful information to tomato breeders and food processors.

关键词Tomato Cultivar Phenolic Compounds Microwave-assisted Extraction Response Surface Methodology Antioxidant Activities
学科领域Chemistry ; Food Science & Technology ; Nutrition & Dietetics
DOI10.1016/j.foodchem.2011.08.019
收录类别SCI
WOS记录号WOS:000296124600021
引用统计
被引频次:82[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.xjipc.cas.cn/handle/365002/1374
专题省部共建新疆特有药用资源利用重点实验室
作者单位1.Nanchang Univ, Inst Adv Study, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
2.Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada
3.Chinese Acad Sci, Xinjiang Tech Inst Phys & Chem, Xinjiang Key Lab Plant Resources & Nat Prod Chem, Urumqi 830011, Peoples R China
4.Univ Guelph, Ridgetown, ON N0P 2C0, Canada
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Li Hongyan,Deng Zeyuan,Wu Tao,et al. Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes[J]. Food Chemistry,2012,130(4):928-936.
APA Li Hongyan,Deng Zeyuan,Wu Tao,Liu Ronghua,Loewen Steven,&Tsao Rong.(2012).Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes.Food Chemistry,130(4),928-936.
MLA Li Hongyan,et al."Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes".Food Chemistry 130.4(2012):928-936.
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