期刊
FOOD CHEMISTRY
卷 244, 期 -, 页码 7-15出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.09.116
关键词
Antioxidant capacity; Extraction; Hazelnut shells; HPLC-DAD; HPLC-MS/MS; Optimization; Phenolics; Response surface experiment
Hazelnut shells are the major byproduct of the hazelnut industry. The objectives of this study were to optimize the conditions for extracting phenolics and to identify and quantify the phenolics in hazelnut shells. Preliminary optimization showed that a high recovery of phenolics could be achieved with shell particle size less than 0.5 mm when extracted with acetone at 50 degrees C. Response surface experiments showed that a 10 g/l liquid to solid ratio, 58% acetone, and 12 h extraction time yielded the highest amount of phenolics. Twenty-seven phenolic compounds were identified in hazelnut shells by mass spectrometry. Coumaroylquinic acid, epicatechin gallate, quercetin, and six other phenolics were identified in hazelnut shells for the first time. The most abundant phenolics in hazelnut shells were catechin, epicatechin gallate, and gallic acid, as quantified by high performance liquid chromatography (HPLC). These results can be useful for the development of industrial extraction processes of natural antioxidants from hazelnut shells.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据