Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran. (December 2020)

• Record Type: Journal Article
• Authors: Iftikhar, Maryam; Zhang, Huijuan; Iftikhar, Asra; Raza, Ali; Begum, Nabila; Tahamina, Afroza; Syed, Huma; Khan, Majid; Wang, Jing
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 134(2020)
• Publication Date: 2020-12
• Subjects: Rye bran -- Ultrasonic assisted extraction -- Phenolic compounds -- Antioxidant activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110243
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Ultrasonic assisted extraction (UAE) conditions for the extraction of phenolic compounds from rye bran (RB) were optimized by using response surface methodology. The optimal conditions for UAE were; time: 29 min, temperature: 66 °C, and solid to solvent ratio: 1:45 (g/mL), which provided a total phenolic content of 245.74 mg GAE/100 g dw. Compared with conventional extraction (CE) technique, UAE resulted in higher yield of total phenolic and flavonoid compounds, whereas only a slight difference was reported in the total flavonol and proanthocyanidin content. The UAE extract showed higher antioxidant activity in all antioxidant assays (DPPH, FRAP, ABTS, reducing power, and H2 O2 ). The phenolic composition of both extracts was analyzed using HPLC-MS. Resultantly, a significant ( p < 0.05) increase in the concentration of phenolic acid was observed when the extraction was accomplished with UAE as compared to CE. Both UAE and CE extracts exhibited in vitro hypoglycemic activities by inhibiting α-amylase and α-glucosidase enzymes. However, no significant differences ( p > 0.05) were observed in the FTIR spectra of UAE and CE treated RB. These finding indicates that UAE increased the yield of phenolic compounds from RB. Furthermore, these phenolic compounds could be used as a potential source of natural antioxidants. Highlights: Extraction of phenolic compounds through UAE process from RB was optimized by RSM. UAE increased the total phenolic, flavonoids, flavonol and proanthocyanidin content. Compared to CE, UAE extract have higher antioxidant activity and phenolic acids content. Both UAE and CE extract of RB exhibited invitro hypoglycemic activity. No significant difference of FTIR spectra was observed among UAE and CE treated RB.