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Title: Comparison of enzyme-assisted and ultrasound-assisted extraction of vitamin C and phenolic compounds from acerola (Malpighia emarginataDC.) fruit
Authors: Le Hong Van
Le Van Viet Man
Keywords: Acerola fruit;antioxidant activity;enzyme-assisted extraction;kinetic;phenolic compounds;ultrasound-assisted extraction;vitamin C
Issue Date: 2012
Publisher: WILEY-BLACKWELL, 111 RIVER ST, HOBOKEN 07030-5774, NJ USA
Abstract: his article describes a comparative study of enzyme and ultrasound techniques for the simultaneous extraction of vitamin C and phenolic compounds from acerola fruit. Ultrasound-assisted extraction (UAE) took only 6 min to achieve the highest level of vitamin C and phenolic compounds as well as antioxidant activity of acerola juice, while enzyme-assisted extraction (EAE) took up to 120 min to obtain the maximal values. On the basis of kinetic model of second-order extraction, the extraction rate constant of vitamin C and phenolics in UAE increased approximately 3.1 and 2.7 times, respectively, in comparison with that in EAE. In addition, the maximal level of vitamin C, phenolics and the antioxidant activity evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2¢-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods in UAE was 4.6%, 3.5%, 4.6% and 3.3%, respectively, higher than those in EAE. Obviously, UAE is a useful method for the extraction of antioxidants from plant materials.
Description: TNS06876 ; INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Volume: 47 Issue: 6 Pages: 1206-1214 Published: JUN 2012
ISSN: 0950-5423
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