INFLUENCE OF HIGH-PRESSURE/HIGH-TEMPERATURE EXTRACTION ON THE RECOVERY OF PHENOLIC COMPOUNDS FROM BARLEY GRAINS

作者：Bucic Kojic Ana^*; Casazza Alessandro A; Strelec Ivica; Paini Marco; Planinic Mirela; Perego Patrizia

来源：Journal of Food Biochemistry, 2015, 39(6): 696-707.

DOI：10.1111/jfbc.12177

The influence of extraction temperature (90-180C), solvent concentration (3690% ethanol) and time (30-90 min) on extractability of phenolic compounds from barley grains and on antiradical power of extracts was examined. RSM was used to design and optimize the processing parameters. Experimental results of total phenolic contents, total flavonoids and antiradical power of barley extracts were in the range from 3.27 to 26.60 mg(GAE)/g(db), 0.91 to 6.09 mg(CE)/g(db) and 0.33 to 4.05 g(DPPH)/mL(ext), respectively. HPLC analysis of extracts showed epigallocatechin gallate to be the predominant phenolic compound, representing up to 93% of all phenolic compounds determined. Based on RSM analysis, temperature was the most significant factor affecting the observed responses (P < 0.05) and optimal extraction conditions were achieved at 180C, 36% ethanol and 90 min. Additionally, strong correlation between protein content and phenolic compounds of extracts was observed (R = 0.925), indicating the influence of total proteins on possible overestimation of polyphenol content.

• 出版日期2015-12