Journal
FOOD CHEMISTRY
Volume 172, Issue -, Pages 543-550Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.09.110
Keywords
Sugar beet molasses; Ultrasonic-assisted extraction; Response surface methodology; Phenolic compounds; Antioxidants; Anthocyanins
Funding
- Ministry of Science and Technology in Agriculture Science and Technology Achievements Transformation Fund Project [2013GB23600669]
- Science and Technology Planning Project of Guangzhou Municiple, China [2011Y2-00012]
- basic research foundation of SCUT [2012ZM0072]
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Response surface methodology was used to optimise experimental conditions for ultrasonic-assisted extraction (UAE) of functional components from sugar beet molasses. The central composite design (CCD) was used for the optimisation of extraction parameters in terms of total phenolic contents, antioxidant activities and anthocyanins. Result suggested the optimal conditions obtained by RSM for UAE from sugar beet molasses were as follows: HCl concentration 1.55-1.72 mol/L, ethanol concentration 57-63% (v/v), extraction temperature 41-48 degrees C, and extraction time 66-73 min. In the optimal conditions, the experimental total phenolic contents were 17.36 mg GAE/100 mL, antioxidant activity was 16.66 mg TE/g, and total anthocyanins were 31.81 mg/100 g of the sugar beet molasses extract, which were well matched the predicted values. Teen compounds, i.e. gallic acid, vanillin, hydroxybenzoic acid, syringic acid, cyanidin-3-O-rutinoside, cyanidin-3-O-glucoside, catechin, delphinidin-3-O-rutinoside, delphinidin-3-O-glucuronide and ferulic acid were determined by HPLC-DAD-MS/MS in sugar beet molasses. (C) 2014 Elsevier Ltd. All rights reserved.
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