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| LI,Huizhen; ZHANG,Hongjiao; ZHANG,Zhijun; CUI,Lixia. |
| Abstract A Box-Behnken design was employed to optimize ultrasound-assisted enzymatic extraction of polysaccharides from perilla leaves. Four independent variables, namely, liquid-to-solid ratio, enzymatic time, enzymatic temperature, and ultrasonic power were investigated. Under the optimal liquid-to-solid ratio of 41:1, enzymatic time of 40 min, enzymatic temperature of 49 °C, and ultrasonic power of 204 W, the experimental polysaccharide yield was 3.84% (n = 3), which was close to the value predicted by response surface methodology (3.9%). Four polysaccharides (PLP1, PLP2, PLP3, and PLP4) were obtained with DEAE-cellulose-52 and Sephadex G-100 chromatography, and their antioxidant activities were investigated with various antioxidant assays in vitro. All... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Perilla leaves; Polysaccharide; Ultrasound-assisted enzymatic extraction; Antioxidant activities. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100036 |
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| LI,Hui-Zhen; ZHANG,Zhi-Jun; XUE,Jiao; CUI,Li-Xia; HOU,Tian-yu; LI,Xiao-Jun; CHEN,Tie. |
| Abstract Response surface methodology (RSM) was used to optimize ultrasound-assisted extraction (UAE) of functional components from perilla leaves. The factors investigated were ethanol concentration, extraction temperature, and extraction time. The results revealed that ethanol concentration had significant effects on all extraction parameters. Based on the RSM results, the optimal conditions were an ethanol concentration of 56%, a UAE temperature of 54 °C, and a UAE time of 55 min. Under these conditions, the experimental TPC (total phenolic content), RA (rosmarinic acid), FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) values were 48.85 mg GAE/g DW (mg gallic acid equivalent /g of dry weight), 31.02 mg/g DW, 85.55 μmol... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Perilla leaves; Ultrasound-assisted extraction; Phenolic compounds; Antioxidants; Rosmarinic acid. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400686 |
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