Optimization on extraction process of resveratrol by intermittent ultrasonic assisted enzymatic extraction from grape skin residue

Authors

ZHANG Qin, Department of Basic Medicine, Jiaozuo Adult Medical College, Jiaozuo, Henan 454000 , China
TIAN Zi-ming, Department of Basic Medicine, Jiaozuo Adult Medical College, Jiaozuo, Henan 454000 , China
WANG Jin-zhu, Department of Basic Medicine, Jiaozuo Adult Medical College, Jiaozuo, Henan 454000 , China

Abstract

Objective: In order to efficiently extract resveratrol and to maintain the good antioxidant capacity. Methods: Resveratrol was extracted from grape skin residue using intermittent ultrasonic assisted enzymatic extraction. The response surface method (RSM) was utilized to optimize the extraction process, and the antioxidant capacity of resveratrol were analyzed. Results: The experiment results indicated that under the condition of buffer solution pH of 5.0, cellulase dosage of 1.3% and enzymolysis temperature of 57 ℃, the resveratrol obtained better extraction effect after intermittent assisted treatment with 300 W ultrasonic waves for accumulatively 43 min, and the average yield could reach 0.293%. The antioxidant analysis found that the resveratrol had obvious scavenging effect on DPPH·, ·OH and ABTS·, as well the total antioxidant capacity was better. Conclusion: The resveratrol extracted by intermittent ultrasonic assisted cellulase method, both the yield and antioxidant capacity have been greatly improved comparing with the single enzymatic method or continuous ultrasonic extraction.

Publication Date

10-16-2022

First Page

174

Last Page

181

DOI

10.13652/j.spjx.1003.5788.2022.90244

Recommended Citation

Qin, ZHANG; Zi-ming, TIAN; and Jin-zhu, WANG (2022) "Optimization on extraction process of resveratrol by intermittent ultrasonic assisted enzymatic extraction from grape skin residue," Food and Machinery: Vol. 38: Iss. 8, Article 30.
DOI: 10.13652/j.spjx.1003.5788.2022.90244
Available at: https://www.ifoodmm.cn/journal/vol38/iss8/30

References

[1] WANG J D,FU L N,WANG L T,et al.Simultaneous transformation and extraction of resveratrol from Polygonum cuspidatum using acidic natural deep eutectic solvent[J].Industrial Crops and Products,2021,173:114 140-114 148.
[2] SARIYARACH T,SAKCHAI H,AMPORN S,et al.Resveratrol oligomers from roots of Ampelocissus martini Planch[J].Biochemical Systematics and Ecology,2022,101:104 393-104 401.
[3] NIKITA K,RAMESH D,SUNIL B,et al.Enhancement of blood-brain barrier penetration and the neuroprotective effect of resveratrol[J].Journal of Controlled Release,2022,346:1-19.
[4] 郭智东,吴锦鸿,赵雪,等.白藜芦醇对脓毒症血管内皮屏障功能的保护作用及其机制研究[J].中华危重症医学杂志,2021,14(4):281-289.GUO Z D,WU J H,ZHAO X,et al.Protective effect and related mechanism of resveratrol on vascular endothelial barrier dysfunction in sepsis[J].Chinese Journal of Critical Care Medicine,2021,14(4):281-289.
[5] DANIEL R,ALEJANDRO M,SEBASTIN S M,et al.Resveratrol decreases the invasion potential of gastric cancer cells[J].Molecules,2022,27(10):3 047-3 058.
[6] 张华,仇宏图,高青山,等.复合酶法提取蓝莓皮渣中白藜芦醇的工艺及其分离提纯[J].安徽农业大学学报,2021,48(6):1 027-1 034.ZHANG H,QIU H T,GAO Q S,et al.Extraction resveratrol process and fractionation from blueberry peel residue using mulriple enzymes[J].Journal of Anhui Agricultural University,2021,2021,48(6):1 027-1 034.
[7] 崔霖,朱建星,张万忠,等.虎杖中白藜芦醇的提取工艺[J].沈阳师范大学学报(自然科学版),2020,38(4):365-371.CUI L,ZHU J X,ZHANG W Z,et al.Extraction process of resveratrol from polygonum Cuspidatum Sieb et Zucc[J].Journal of Shenyang Normal University(Natural Science Edition),2020,38(4):365-371.
[8] 王晓慧,姚茂君,陈怡君,等.超声辅助复合酶法提取莓茶多糖的工艺优化[J].食品与机械,2021,37(11):166-172.WANG X H,YAO M J,CHENG Y J,et al.Research on extraction technology of Ampelopsis grossdentata polysaccharide by ultrasound-assisted enzymatic method[J].Food & Machinery,2021,37(11):166-172.
[9] 戢得蓉,刘松奇,熊坤艳,等.雪莲果叶总黄酮超声波辅助酶法提取工艺优化及抗氧化活性研究[J].食品与机械,2011,37(2):179-185.JI D R,LIU S Q,XIONG K Y,et al.Ultrasonic enzymatic extraction of total flavonoids from Saussurea involucrate leaves and its antioxidant capacity analysis[J].Food & Machinery,2021,37(2):179-185.
[10] QU Y,YANG Z G,LI H,et al.Ultrasound-assisted enzymatic extraction method for multi-element analysis of rice r[J].Food Analytical Methods,2021,3:1 549-1 555.
[11] MARWAN M A,ADBULJALIL D S,LI J P.Enhancement of mass transfer intensification for essential oil release from lavandula pubescence using integrated ultrasonic-microwave technique and enzymatic pretreatment[J].ACS Sustainable Chemistry & Engineering,2018,6(2):1 639-1 649.
[12] 汪开拓,马莉,卢霞.超声波辅助提取葡萄皮渣中白藜芦醇工艺的优化研究[J].西南农业学报,2013,26(3):1 201-1 206.WANG K T,MA L,LU X.Study on process optimization of ultrasonic-assisted extraction of resveratrol from grape Skin dreg[J].Southwest China Journal of Agricultural Sciences,2013,26(3):1 201-1 206.
[13] ZHOU L F,JIANG B,ZHANG T,et al.Ultrasound-assisted aqueous two-phase extraction of resveratrol from the enzymatic hydrolysates of Polygonum cuspidatum[J].Food Bioscience,2019,31(11):100 442-100 451.
[14] 黄兆翔,庞道睿,王卫飞,等.超声波辅助酶法提取花生红衣中白藜芦醇的工艺优化[J].中国油脂,2022,45(2):122-126.HUANG Z X,PANG D R,WANG W F,et al.Optimization of extracting resveratrol from peanut skin by ultrasound-assisted enzymolysis[J].China Oils and Fats,2022,45(2):122-126.
[15] 李晓静,韩宗元,穆雪姣,等.超声波法提取香蕉皮单宁及抗氧化活性研究[J].食品工业科技,2019,40(24):120-123.LI X J,HAN Z Y,MU X J,et al.Ultrasonic extraction of tannin from banana peel and its antioxidant activity[J].Science and Technology of Food Industry,2019,40(24):120-123.
[16] O’SULLIVAN J,MURRAY B,FLYNN C,et al.Comparison of batch and continuous ultrasonic emulsification processes[J].Journal of Food Engineering,2015,167:114-121.
[17] 李嘉欣,孟斌斌,朱凯.樟树叶精油组成分析及抗氧化活性研究[J].林产化学与工业,2020,40(1):84-90.LI J X,MENG B B,ZHU K.Components and antioxidant activity of camphor leaves essential oil[J].Chemistry and Industry of Forest Products,2020,40(1):84-90.
[18] 贺银菊,张旋俊,杨再波,等.响应面优化艾叶多酚提取工艺及抗氧化活性研究[J].食品科技,2020,45(6):278-284.HE Y J,ZHANG X J,YANG Z B,et al.Antioxidant activity and optimization of extraction of polyphenols in the artemisia argyi by response surface methodology[J].Food Science and Technology,2020,45(6):278-284.
[19] 王慧娟,吴正奇,黄梦萍,等.乙醇预处理水酶法提取牡丹籽油的工艺优化[J].食品研究与开发,2020,41(12):135-137.WANG H J,WU Z Q,HUANG M P,et al.Optimization of ethanol pretreatment of aqueous enzymatic extraction of peony seed oil[J].Food Research and Development,2020,41(12):135-137.
[20] LIN J A,KUO C H,CHEN B Y,et al.A novel enzyme-assisted ultrasonic approach for highly efficient extraction of resveratrol from Polygonum cuspidatum[J].Ultrasonics Sonochemistry,2016,32:258-264.
[21] CARLOS S,NIEVES C,AGUSTN O,et al.Enzymatic extraction of pectin from artichoke(Cynara scolymus L.)by-products using Celluclast1.5L[J].Carbohydrate Polymers,2018,190:43-49.
[22] 邓姣,刘鑫,郑敏,等.静电纺丝制备白藜芦醇固体分散体及其性能[J].食品科学,2021,42(21):80-86.DENG J,LIU X,ZHENG M,et al.Preparation of resveratrol solid dispersion by electrospinning and its properties[J].Food Science,2021,42(21):80-86.
[23] 肖卓炳,赵艺楠,刘建兰,等.非等温热分析法研究白藜芦醇及其苷的熔点、热稳定性及分解动力学[J].分析测试学报,2015,34(10):1 119-1 125.XIAO Z B,ZHAO Y N,LIU J L,et al.Study on melting point,thermal stability and decomposition kinetics of resveratrol and piceid by the non-isothermal analysis[J].Journal of Instrumental Analysis,2015,34(10):1 119-1 125.