Effects of different solvents on extraction of phenolics from oil-tea meal under hot reflux and ultrasonic assistances

Authors

CHEN Peiyun, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Changsha, Hunan 410004, China
ZHONG Haiyan, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Changsha, Hunan 410004, China

Abstract

The effects of methanol, ethanol and acetone was investigated, on the extraction of phenolic contents and antioxidant activity from oil-tea meal under hot reflux and ultrasonic assistances. Under hot reflux and ultrasonic assistances, phenolic contents of acetone extracts were 1 444 ± 2 and 1 623 ± 1 mg GAE / 100 g (DW), respectively. that were significantly higher (P＜0.05) than the corresponding methanol and ethanol extracts. Phenolic compounds, including catechin, epicatechin, rutin and quercetin were determinate by HPLC in these extracts. Under hot reflux and ultrasonic assistances, the ORAC values of acetone extracts were 358.4 ± 16.9 and 370.6 ± 42.1 μmol TE/ g (DW), respectively. That were significantly higher (P＜0.05) than the corresponding methanol and ethanol extracts. These results show that the extraction efficiency of acetone coupled with ultrasonic is better than other methods.

Publication Date

4-28-2016

First Page

172

Last Page

175,186

DOI

10.13652/j.issn.1003-5788.2016.04.040

Recommended Citation

Peiyun, CHEN and Haiyan, ZHONG (2016) "Effects of different solvents on extraction of phenolics from oil-tea meal under hot reflux and ultrasonic assistances," Food and Machinery: Vol. 32: Iss. 4, Article 40.
DOI: 10.13652/j.issn.1003-5788.2016.04.040
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/40

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