Extraction optimization by response surface methodology, purification and principal antioxidant metabolites of red pigments extracted from bayberry (Myrica rubra) pomace

LWT

Volumn 51, Issue 1, 2013, Pages 343-347

  Zhang, Ying lao ^a,b   Kong, Li chun ^a   Yin, Cai ping ^a   Jiang, Dong hua ^a   Jiang, Jian quan ^a   He, Jing ^a   Xiao, Wei xuan ^a  

^a ZHEJIANG NORMAL UNIVERSITY   (China)

^b NANJING UNIVERSITY   (China)

Author keywords

Antioxidant metabolites; Macroporous resin; Myrica rubra; Pomace; Red pigment

Indexed keywords

ANTIOXIDANTS; EXTRACTION; FLAVONOIDS; FREE RADICALS; PURIFICATION; RESINS; SURFACE PROPERTIES;

DPPH FREE RADICAL SCAVENGING ACTIVITIES; EXTRACTION CONDITIONS; EXTRACTION OPTIMIZATIONS; MACROPOROUS RESIN; MYRICA RUBRA; POMACE; RED PIGMENTS; RESPONSE SURFACE METHODOLOGY;

METABOLITES;

MORELLA; MORELLA RUBRA; MYRICACEAE;

EID: 84871097951     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.029     Document Type: Article

References (22)

1. Andújar I., Recio M.G., Giner R.M., Cienfuegos-Jovellanos C., Laghi S., Muguerza B., et al. Inhibition of ulcerative colitis in mice after oral administration of a polyphenol-enriched cocoa extract is mediated by the inhibition of STAT1 and STAT3 phosphorylation in colon cells. Journal of Agricultural and Food Chemistry 2011, 59:6474-6483.
2. Ballard T.S., Mallikarjunan P., Zhou K., O'Keefe S. Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chemistry 2011, 120:1185-1192.
3. Bouaziz M., Grayer R.J., Simmonds M.S.J., Damak M., Sayadi S. Identification and antioxidant potential of flavonoids and low molecular weight phenols in olive cultivar chemlali growing in Tunisia. Journal of Agricultural and Food Chemistry 2005, 53:236-241.
4. Chen K.S., Xu C.J., Zhang B. Red bayberry: botany and horticulture. Horticultural Reviews 2004, 30:83-114.
5. Es-Safi N.E. Colour of a xanthylium pigment in aqueous solutions at different pH values. Food Chemistry 2004, 88:367-372.
6. Foo L.Y., Lu Y. Isolation and identification of procyanidins in apple pomace. Food Chemistry 1999, 64:511-518.
7. Khan M.L., Haslam E., Williamson M.P. Structure and conformation of the procyanidin B-2 dimer. Magnetic Resonance in Chemistry 1997, 35:854-858.
8. Köhler N., Wray V., Winterhalter P. Preparative isolation of procyanidins from grape seed extracts by high-speed counter-current chromatography. Journal of Chromatography A 2008, 1177:114-125.
9. Kubola J., Siriamornpun S. Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro. Food Chemistry 2008, 110:881-890.
10. Li B.Y., Li X.L., Gao H.Q., Zhang J.H., Cai Q., Cheng M., et al. Grape seed procyanidin B2 inhibits advanced glycation end product-induced endothelial cell apoptosis through regulating GSK3β phosphorylation. Cell Biology International 2011, 35:663-669.
11. Ling Z.Q., Xie B.J., Yang E.L. Isolation, characterization, and determination of antioxidative activity of oligomeric procyanidins from the seedpod of Nelumbo nucifera Gaertn. Journal of Agricultural and Food Chemistry 2005, 53:2441-2445.
12. Liu Y., Liu J., Chen X., Liu Y., Di D. Preparative separation and purification of lycopene from tomato skins extracts by macroporous adsorption resins. Food Chemistry 2010, 123:1027-1034.
13. Liu P., Yang B., Kallio H. Characterization of phenolic compounds in Chinese hawthorn (Crataegus pinnatifida Bge. var. major) fruit by high performance liquid chromatography-electrospray ionization mass spectrometry. Food Chemistry 2010, 121:1188-1197.
14. Lu C.L., Li Y.M., Fu G.Q., Yang L., Jiang J.Q., Zhu L., et al. Extraction optimisation of daphnoretin from root bark of Wikstroemia indica (L.) C.A. and its anti-tumour activity tests. Food Chemistry 2011, 124:1500-1506.
15. Medina M.B. Simple and rapid method for the analysis of phenolic compounds in beverages and grains. Journal of Agricultural and Food Chemistry 2011, 59:1565-1571.
16. Siddhuraju P., Becker K. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. Food Chemistry 2007, 101:10-19.
17. Wang H.S., Pan Y.M., Tang X.J., Huang Z.Q. Isolation and characterization of melanin from Osmanthus fragrans' seeds. LWT - Food Science and Technology 2006, 39:496-502.
18. Wang H., Ren Z., Li P., Gu Y., Liu G., Yao J. Improvement of the production of a red pigment in Penicillium sp. HSD07B synthesized during co-culture with Candida tropicalis. Bioresource Technology 2011, 102:6082-6087.
19. Xie L., Ye X., Liu D., Ying Y. Prediction of titratable acidity, malic acid, and citric acid in bayberry fruit by near-infrared spectroscopy. Food Research International 2011, 44:2198-2204.
20. Zhang F., Wang Z., Xu S. Macroporous resin purification of grass carp fish (Ctenopharyngodon idella) scale peptides with in vitro angiotensin-I converting enzyme (ACE) inhibitory ability. Food Chemistry 2009, 117:387-392.
21. Zhang Y.L., Yin C.P., Kong L.C., Jiang D.H. Extraction optimisation, purification and major antioxidant component of red pigments extracted from Camellia japonica. Food Chemistry 2011, 129:660-664.
22. Zhou S.H., Fang Z.X., Lü Y., Chen J.C., Liu D.H., Ye X.Q. Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace. Food Chemistry 2009, 112:394-399.