Comparative study of the characterisation and extraction techniques of polyphenolic compounds from Acacia seyal gum  

作　　者：Ahmed A.M.Elnour Mohamed E.S.Mirghani Nassereldeen A.Kabbashi Khalid Hamid Musa Fahimeh Shahabipour Nureddin Ashammakhi Nour Hamid Abdurahman 

机构地区：[1]International Institute for Halal Research and Training,International Islamic University Malaysia,Kuala Lumpur,Malaysia [2]Bioenvironmental Engineering Research Centre,Biotechnology Engineering Department,Kuliyah of Engineering,International Islamic University Malaysia,Kuala Lumpur,Malaysia [3]Institute of Gum Arabic&Desertification Studies,University of Kordofan,Elobied,Sudan [4]Department of Food Science and Human Nutrition,College of Agriculture and Veterinary Medicine,Qassim University,Buraydah,Kingdom of SaudiArabia [5]Skin Research Centre,Shahid Beheshti University of Medical Sciences,Tehran,Iran [6]Department of Bioengineering,Henry Samueli School of Engineering,University of California,Los Angeles,CA,USA [7]Department of Biomedical Engineering,College of Engineering,Michigan State University,East Lansing,MI,USA [8]Centre of Excellence for Advanced Research in Fluid Flow,University Malaysia Pahang,Gambang,Malaysia

出　　处：《Food Quality and Safety》2022年第1期24-33,共10页食品品质与安全研究（英文版）

基　　金：funded by the Islamic Development Bank(IsDB) as a merit postdoctoral fellowship to the first author(Dr.Ahmed A.M.Elnour,grant No.2020-276278),Malaysia.

摘　　要：Background Acacia seyal gum(ASG)is an abundant source of natural polyphenolic compounds(NPPCs)and antioxidant activity with numerous benefits and is often used in cancer treatment.The type of extraction technique can significantly impact the yield and isolation of NPPCs from ASG.The traditional use of maceration extraction reportedly yields fewer NPPCs.Objectives This study investigated five extraction techniques for NPPCs and ASG antioxidant activity,namely:homogenisation,shaking,ultrasonication,magneticstirring,andmaceration.Materials and methods The evaluation of the antioxidant activity(AoA)of the extracted NPPCs from ASG used five assays,namely:total flavonoids content,Folin-Ciocalteu index,2,2-diphenyl-1-picrylhydrazyl radical scavenging activity,ferric reducing antioxidant power,and cupric reducingantioxidantcapacity.Results To minimise the data set dimensionality requires principal component analysis.The ultrasonic and maceration techniques were the best techniques to extract NPPCs and examine the AoA of ASG,with a high correlation between the NPPCs and AoA.However,the maceration process was slow(12 h)compared to ultrasonication(1 h).Slow extraction can result in a decline of the NPPCs due to polyphenol oxidase-enzyme and impact productivity.Conclusions These findings provide an essential guide for the choice of extraction techniques for the effective extraction of NPPCs from ASG and other plant materials.

关 键 词：Polyphenolic extraction gum Arabic comparison of techniques principal component analysis ultrasonication 

分 类 号：TS20[轻工技术与工程—食品科学]