4.7 Article

Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube

Journal

FOOD CHEMISTRY-X
Volume 14, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.fochx.2022.100287

Keywords

Jujube; Rutin; Deep eutectic solvent; Extraction methods; Stability

Funding

  1. National Natural Science Foundation of China [32060527]
  2. Xinjiang Production and Con-struction Corps Innovation Team Building Projects in Key Areas [2017CB012]
  3. Projects of Innovation and Development Pillar Program for Key Industries in Southern Xinjiang of Xinjiang Production and Construction Corps [2018DB002]

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This study investigated the effects of different extraction methods on flavonoids in jujube, and found that DES-UAE was an efficient method for preserving flavonoid content and stability.
The present study investigated the effects of different extraction methods including water-water bath (W-WB), ethanol-water bath (E-WB), deep eutectic solvent (DES) combined with ultrasound-assisted extraction (DES-UAE), microwave-assisted extraction (DES-MAE), and enzyme-assisted extraction (DES-EAE) on flavonoids (total flavonoid content, flavonoid composition, and stability) in jujube. The highest total flavonoid content of 8.03 mg/g was obtained by the DES-MAE extraction. Fifteen types of flavonoids were identified from jujube. The amount of rutin produced by the E-WB and DES-UAE methods was 66.88 +/- 1.58 mu g/g and 45.23 +/- 3.22 mu g/g, respectively. The retention of flavonoids in DES-UAE extracts were 98.15 +/- 0.51%, 64.25 +/- 2.21% after 2 h of high temperature treatment at 90 degrees C and 21 days of dark storage, respectively. The flavonoids extracted by different methods were suitable for dark storage under different light contrasts, where the retention of flavonoids extracted by DES-UAE method was 86.44 +/- 2.45%. In conclusion, DES-UAE would be an efficient method for flavonoid extraction from jujube.

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