期刊
FOOD CHEMISTRY
卷 130, 期 3, 页码 751-758出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.07.041
关键词
Pepper; Flavonoids; Extraction; Total phenolics; DPPH; Reducing property
资金
- Designing Foods for Health through the Vegetable & Fruit Improvement Center, USDA-NIFA [2010-34402-20875]
Efficient extraction procedures including solvent selection, sample to solvent ratio, extraction time, and hydrolysis condition were developed for the analysis of flavonoids in peppers. Maximum flavonoids were extracted in ethanol, while N-N-dimethylformamide was able to extract myricetin, which was rarely reported in peppers. Flavonoids were obtained at the 1:8 ratio of sample to solvent after 3 h of extraction time. The effective hydrolysis of glycosides to aglycones was observed in 3 M HCl at 60 min at 95 degrees C. The validated HPLC method was applied to quantify five flavonoids from peppers. The ethanol extract exhibited maximum total phenolics (1.39 mg of catechin equivalent/g), and the DPPH assay showed a similar free radical scavenging activity in MeOH. EtOH, and EtOH:water (80:20). Reducing property of the MeOH extract was higher than the EtOH extract. This study demonstrated that the developed methods for the extraction of pepper flavonoids could be useful for analysing large numbers of samples. (C) 2011 Elsevier Ltd. All rights reserved.
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