Journal
FOOD CHEMISTRY
Volume 126, Issue 3, Pages 1178-1185Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.11.155
Keywords
Enzymatic water extraction; Taxfolin; Antioxidant; Larix gmelini (Rupr.) Rupr. wood sawdust; Central composite design; Scanning electron microscopy
Funding
- Key Program for Science and Technology Development of Harbin [2009AA3BS083]
- National Natural Science Foundation of China [30770231]
- Heilongjiang Province Science Foundation for Excellent Youths [JC200704]
- Agricultural Science and Technology Achievements Transformation Fund Program [2009GB23600514]
- Key Project of Chinese Ministry of Education [108049]
- Project for Distinguished Teacher Abroad, Chinese Ministry of Education [MS2010DBLY031]
- Technology Innovation Project of Northeast Forestry University [GRAM 09]
- Fundamental Research Funds for the Central Universities [DLO9EA04]
- Forestry Industrial Research for Public Welfare of China [201004040]
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An enzyme incubation-water extraction (El-WE) method was developed and optimised for the extraction of the natural antioxidant taxifolin and of the total flavonoids from wood sawdust of Larix gmelini (Rupr.) Rupr. A factorial design and a central composite design approach were used for method optimisation. Optimal conditions were 0.5 mg/ml cellulase and 0.5 mg/ml pectinase, a pH of 5.0, a temperature of 32 degrees C and 18 h incubation time. The flavonoids and taxifolin were extracted in hot water at 50 degrees C for 30 min, with a solid to liquid ratio of 1:20. Under optimised conditions, the yields of taxifolin and total flavonoids increased from 1.06 +/- 0.08 to 1.35 +/- 0.04 mg/g and 4.13 +/- 0.17 to 4.96 +/- 0.29 mg/g, respectively. DPPH and BHT assays revealed that the El-WE samples had 1.8- and 1.68-fold higher antioxidant activities than the controls. SEM results revealed the structural disruption of wood sawdust with enzyme incubation. (C) 2010 Elsevier Ltd. All rights reserved.
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