Journal
FOOD CHEMISTRY
Volume 149, Issue -, Pages 54-61Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.10.052
Keywords
Extraction methods; Vanillin yield; Antioxidant activity; Odour; Kinetics
Funding
- National Science and technology support program [2012BAD36B03]
- Chinese Central Public-interest Scientific Institution Basal Research Fund [1630052012017]
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Vanillin yield, microscopic structure, antioxidant activity and overall odour of vanilla extracts obtained by different treatments were investigated. MAE showed the strongest extraction power, shortest time and highest antioxidant activity. Maceration gave higher vanillin yields than UAE and PAE, similar antioxidant activity with UAE, but longer times than UAE and PAE. Overall odour intensity of different vanilla extracts obtained by UAE, PAE and MAE were similar, while higher than maceration extracts. Then, powered vanilla bean with a sample/solvent ratio of 4 g/100 mL was selected as the optimum condition for MAE. Next, compared with other three equations, two-site kinetic equation with lowest RMSD and highest R-adj(2) was shown to be more suitable in describing the kinetics of vanillin extraction. By fitting the parameters C-eq, k(1), k(2), and f, a kinetics model was constructed to describe vanillin extraction in terms of irradiation power, ethanol concentration, and extraction time. (C) 2013 Elsevier Ltd. All rights reserved.
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