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Human C, De Beer D, Bowles S, Joubert E. Effect of electrospraying conditions on the properties of aspalathin‐Eudragit S100 nanoparticles and assessment of orogastrointestinal stability and membrane permeability. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Affiliation(s)
- Chantelle Human
- Plant Bioactives Group, Post‐Harvest and Agro‐Processing Technologies Agricultural Research Council Infruitec‐Nietvoorbij Stellenbosch South Africa
| | - Dalene De Beer
- Plant Bioactives Group, Post‐Harvest and Agro‐Processing Technologies Agricultural Research Council Infruitec‐Nietvoorbij Stellenbosch South Africa
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Sandra Bowles
- Biomedical Research and Innovation Platform South African Medical Research Council Bellville South Africa
- Department of Ophthalmology University of Auckland Private Bag 92019 Auckland 1142 New Zealand
| | - Elizabeth Joubert
- Plant Bioactives Group, Post‐Harvest and Agro‐Processing Technologies Agricultural Research Council Infruitec‐Nietvoorbij Stellenbosch South Africa
- Department of Food Science Stellenbosch University Stellenbosch South Africa
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Shang A, Liu HY, Luo M, Xia Y, Yang X, Li HY, Wu DT, Sun Q, Geng F, Li HB, Gan RY. Sweet tea (Lithocarpus polystachyus rehd.) as a new natural source of bioactive dihydrochalcones with multiple health benefits. Crit Rev Food Sci Nutr 2020; 62:917-934. [DOI: 10.1080/10408398.2020.1830363] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Ao Shang
- National Agricultural Science & Technology Center, Chengdu, China
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China
| | - Hong-Yan Liu
- National Agricultural Science & Technology Center, Chengdu, China
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Min Luo
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China
| | - Yu Xia
- National Agricultural Science & Technology Center, Chengdu, China
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Xiao Yang
- National Agricultural Science & Technology Center, Chengdu, China
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hang-Yu Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Quancai Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China
| | - Ren-You Gan
- National Agricultural Science & Technology Center, Chengdu, China
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
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Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea ( Lithocarpus polystachyus Rehd.). Antioxidants (Basel) 2020; 9:antiox9080678. [PMID: 32751188 PMCID: PMC7464483 DOI: 10.3390/antiox9080678] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 07/25/2020] [Accepted: 07/27/2020] [Indexed: 12/16/2022] Open
Abstract
In this study, the effects of microwave-assisted extraction conditions on antioxidant capacity of sweet tea (Lithocarpus polystachyus Rehd.) were studied and the antioxidants in the extract were identified. The influences of ethanol concentration, solvent-to-sample ratio, microwave power, extraction temperature and extraction time on Trolox equivalent antioxidant capacity (TEAC) value, ferric reducing antioxidant power (FRAP) value and total phenolic content (TPC) were investigated by single-factor experiments. The response surface methodology (RSM) was used to study the interaction of three parameters which had significant influences on antioxidant capacity including ethanol concentration, solvent-to-sample ratio and extraction time. The optimal conditions for the extraction of antioxidants from sweet tea were found as follows—ethanol concentration of 58.43% (v/v), solvent-to-sample ratio of 35.39:1 mL/g, extraction time of 25.26 min, extraction temperature of 50 ℃ and microwave power of 600 W. The FRAP, TEAC and TPC values of the extract under the optimal conditions were 381.29 ± 4.42 μM Fe(II)/g dry weight (DW), 613.11 ± 9.32 μM Trolox/g DW and 135.94 ± 0.52 mg gallic acid equivalent (GAE)/g DW, respectively. In addition, the major antioxidant components in the extract were detected by high-performance liquid chromatography with diode array detection (HPLC-DAD), including phlorizin, phloretin and trilobatin. The crude extract could be used as food additives or developed into functional food for the prevention and management of oxidative stress-related diseases.
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