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学科主题: Chemistry ; Food Science & Technology ; Nutrition & Dietetics
题名: Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes
作者: Li Hongyan; Deng Zeyuan; Wu Tao; Liu Ronghua; Loewen Steven; Tsao Rong
关键词: Tomato ; Cultivar ; Phenolic compounds ; Microwave-assisted extraction ; Response surface methodology ; Antioxidant activities
刊名: Food Chemistry
发表日期: 2012
DOI: 10.1016/j.foodchem.2011.08.019
卷: 130, 期:4, 页: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.
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内容类型: 期刊论文
URI标识: http://ir.xjipc.cas.cn/handle/365002/1374
Appears in Collections:新疆维吾尔自治区植物资源化学重点实验室 _期刊论文

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作者单位: Nanchang Univ, Inst Adv Study, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China;Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada;Chinese Acad Sci, Xinjiang Tech Inst Phys & Chem, Xinjiang Key Lab Plant Resources & Nat Prod Chem, Urumqi 830011, Peoples R China;Univ Guelph, Ridgetown, ON N0P 2C0, Canada

Recommended Citation:
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.
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