• Title of article

    Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses

  • Author/Authors

    Chen، نويسنده , , Mingshun and Zhao، نويسنده , , Yi and Yu، نويسنده , , Shujuan، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2015
  • Pages
    8
  • From page
    543
  • To page
    550
  • Abstract
    Response surface methodology was used to optimise experimental conditions for ultrasonic-assisted extraction (UAE) of functional components from sugar beet molasses. The central composite design (CCD) was used for the optimisation of extraction parameters in terms of total phenolic contents, antioxidant activities and anthocyanins. Result suggested the optimal conditions obtained by RSM for UAE from sugar beet molasses were as follows: HCl concentration 1.55–1.72 mol/L, ethanol concentration 57–63% (v/v), extraction temperature 41–48 °C, and extraction time 66–73 min. In the optimal conditions, the experimental total phenolic contents were 17.36 mg GAE/100 mL, antioxidant activity was 16.66 mg TE/g, and total anthocyanins were 31.81 mg/100 g of the sugar beet molasses extract, which were well matched the predicted values. Teen compounds, i.e. gallic acid, vanillin, hydroxybenzoic acid, syringic acid, cyanidin-3-O-rutinoside, cyanidin-3-O-glucoside, catechin, delphinidin-3-O-rutinoside, delphinidin-3-O-glucuronide and ferulic acid were determined by HPLC-DAD-MS/MS in sugar beet molasses.
  • Keywords
    Phenolic compounds , Sugar beet molasses , antioxidants , Response surface methodology , anthocyanins , ultrasonic-assisted extraction
  • Journal title
    Food Chemistry
  • Serial Year
    2015
  • Journal title
    Food Chemistry
  • Record number

    1979897