Poster OER - Ngành Công nghệ thực phẩm

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https://oerrepository.ntt.edu.vn/handle/298300331/417

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Đang duyệt Poster OER - Ngành Công nghệ thực phẩm theo Tác giả

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  • Hình ảnh thu nhỏ
    Tài liệu
    Bioactive Compounds From Red Cabbage By Microwave-Assisted Extraction: Anthocyanins, Total Phenolic Compounds And The Antioxidant Activity
    (Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Vietnam; College of Agriculture, Can Tho University, Can Tho City, Vietnam; Department of Chemical Technology, Nong Lam University, Ho Chi Minh City, Viet Nam, 2024) Nguyen, Hong Khoi Nguyen; Le, Ngoc Truc Phuong; Phan, Thi Kieu Linh; Tran, Thanh Truc; Mai, Huynh Cang
    Red cabbage (Brassica oleracea L. var. Capitata f. Rubra) is a vegetable known for its antioxidant activity and rich nutrient composition, especially anthocyanin compounds. The objective of this research is to determine optimal conditions to yield the highest contents of anthocyanin, polyphenol and antioxidant activity from red cabbage with the microwave-assisted extraction method (MAE). Anthocyanin was evaluated based on the pH-differential method, the Folin-Ciocalteu method was used to evaluate the polyphenol content, antioxidant activity based on the DPPH free radical scavenging method. The results showed that, extraction conditions consisting of ethanol concentration of 60o, solid to solvent ratio of 1:30, microwave power of 600W and microwave-assisted extraction time of 2 minutes, gave the highest anthocyanin content at 73.89 mg/L.The content of polyphenol reached 5244.88 mg/L and the antioxidant activity was 1739.4 μmol/L.
  • Hình ảnh thu nhỏ
    Tài liệu
    The Microwave-assisted Extraction Of Anthocyanins, Total Phenolic Compounds And The Antioxidant Activity In Morus Nigra l. (Black Mulberry) Grown In The Da Lat City, Lam Dong Province, Vietnam
    (Department of Food Technology, Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Vietnam; College of Agriculture, Can Tho University, Can Tho City, Vietnam; Department of Chemical Technology, Nong Lam University, Ho Chi Minh City, Viet Nam, 2024) Lam, Chan Tai; Nguyen, Thi Ngoc Lan; Tran, Thanh Truc; Mai, Huynh Cang; Nguyen, Hong Khoi Nguyen
    Morus nigra L. (Black mulberry) is a nutritious fruit that contains many bioactive compounds such as anthocyanins, polyhenol and antioxidant activity. The microwave-assisted extraction method (MAE) is an advanced method with due to its advantages of short extraction time and lower solvent consumption. The objective of this research is to find the appropriate conditions to extract the highest contents of anthocyanin, polyphenol and antioxidant activity in black mulberry by MAE method. The pH-differential method is used to determine the anthocyanin content, the polyphenol content is determined by the Folin-Ciocalteu method and the antioxidant activity is determined by the DPPH method. The highest contents of these coumponds were obtained as follows anthocyanin contents 128.07 mg/L, polyphenol contents 4305.38 mg/L and antioxidant activity 2715.68 μmol/L when extracted under conditions of concentration of ethanol 60o, solid to solvent ratio 1:30, microwave power 600W, microwave-assisted extraction time 2 minutes.