Comparison of enzyme‐assisted and ultrasound‐assisted extraction of vitamin C and phenolic compounds from acerola (Malpighia emarginata DC.) fruit
Identifieur interne : 001530 ( Main/Exploration ); précédent : 001529; suivant : 001531Comparison of enzyme‐assisted and ultrasound‐assisted extraction of vitamin C and phenolic compounds from acerola (Malpighia emarginata DC.) fruit
Auteurs : Hong Van Le [Viêt Nam] ; Van Viet Man LeSource :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2012-06.
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Abstract
This article describes a comparative study of enzyme and ultrasound techniques for the simultaneous extraction of vitamin C and phenolic compounds from acerola fruit. Ultrasound‐assisted extraction (UAE) took only 6 min to achieve the highest level of vitamin C and phenolic compounds as well as antioxidant activity of acerola juice, while enzyme‐assisted extraction (EAE) took up to 120 min to obtain the maximal values. On the basis of kinetic model of second‐order extraction, the extraction rate constant of vitamin C and phenolics in UAE increased approximately 3.1 and 2.7 times, respectively, in comparison with that in EAE. In addition, the maximal level of vitamin C, phenolics and the antioxidant activity evaluated by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) methods in UAE was 4.6%, 3.5%, 4.6% and 3.3%, respectively, higher than those in EAE. Obviously, UAE is a useful method for the extraction of antioxidants from plant materials.
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DOI: 10.1111/j.1365-2621.2012.02960.x
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