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Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro

Paper ID Volume ID Publish Year Pages File Format Full-Text
19294 43057 2013 11 PDF Available
Title
Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro
Abstract

A microwave-assisted enzymatic extraction (MAEE) method was developed and optimized to enhance the polyphenols extraction yield from waste peanut shells. The optimum conditions were as follows: irradiation time 2.6 min, amount of cellulase 0.81 wt.%, a pH of 5.5, and incubation at 66 °C for 2.0 h. Under these conditions, the extraction yield of total polyphenols could reach 1.75 ± 0.06%, which was higher than other extraction methods including heat-refluxing extraction, ultrasonic-assisted extraction and enzyme-assisted extraction. The structural changes of the plant material after different extractions observed by scanning electron microscopy provided visual evidence of the disruption effect. Moreover, the crude extract was then purified by NKA-9 resin, the polyphenols content in the purified extract increased to 62.73%. The antioxidant activities of the crude and purified polyphenols extract were evaluated by DPPH and hydroxyl radicals, reducing power and β-carotene bleaching test. The antibacterial activities of purified extract were also tested using Oxford cup method. The results indicated that the MAEE method was efficient and environment-friendly, and the polyphenols have significant antioxidant and antibacterial activities, which can be used as a source of potential antioxidant and preservative.

Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (295 K)Download as PowerPoint slideHighlights► The polyphenols of peanut shell are extracted by microwave-assisted enzymatic method. ► The response surface methodology is used to optimize the polyphenols extraction. ► The extraction yield of polyphenols by different methods is compared. ► Microwave irradiation cause the disruptions of cell walls of the plant material. ► The MAEE extract exhibits potential antioxidant and antibacterial activities.

Keywords
Microwave-assisted enzymatic extraction; Polyphenols; Peanut shells; Response surface methodology; Antioxidant activity; Antibacterial activity
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Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 2, April 2013, Pages 158–168
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us