Double-enzymatic Extraction of Procyanidins from Purple Yam and Antioxidant Activity

doi:10.11924/j.issn.1000-6850.casb17010068

Chinese Agricultural Science Bulletin ›› 2017, Vol. 33 ›› Issue (22): 145-152.doi: 10.11924/j.issn.1000-6850.casb17010068

Special Issue: 生物技术；园艺

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Double-enzymatic Extraction of Procyanidins from Purple Yam and Antioxidant Activity

Received:2017-01-14 Revised:2017-07-27 Accepted:2017-03-24 Online:2017-08-21 Published:2017-08-21

Abstract

Abstract: This study aims to determine the best extraction technology of procyanidins from purple yam and the antioxidant activity. Taking purple yam as the experimental material, using Box-Behnken test and response surface analysis, the extraction process of procyanidins from purple yam was optimized by double enzyme method, and the antioxidant activityin vitro was evaluated. Results showed that the optimum condition was: the amount of cellulose 2.19%, the amount of pectinase 2.32%, enzyme time 73 min, enzyme temperature 45℃, liquid-material ratio 15 mL:1 g, and pH 4.5. Under this condition, the yield of procyanidins was 93.06 mg/g. Procyanidins from purple yam showed significant antioxidant capacity, and the half inhibition concentration (IC 50) of DPPH· and ·OH was 0.165 and 0.267 mg/mL, respectively, the scavenging abilities were stronger than vitamin C.

CLC Number:

TS209

References

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Double-enzymatic Extraction of Procyanidins from Purple Yam and Antioxidant Activity

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