Abstract

The effects of ultrasonic treatment on the extraction and antioxidant capacity of polyphenols from plum fruit (Prunus salicina Lindl.) were evaluated. The microstructure of the extracted residue was observed by scanning electron microscope. The extraction efficiency of polyphenols increased gradually with the increase of ultrasonic power from 0 W to 420W and the extraction efficiency of total phenol at 420W of ultrasonic power was increased by 22.25% compared with that of without ultrasonic treatment. After ultrasonic treatment, the microstructure of the plum material had significant changed and there were more severe wrinkles of the cell wall and hollow structure in the microstructure of plum. Furthermore, ultrasound did not affect the DPPH scavenging capacity and hydroxyl radical scavenging capacity of plum fruit polyphenols. Therefore, ultrasound was suitable for the extraction of polyphenols from plum fruit.

Keywords:

DPPH scavenging capacity, hydroxyl radical scavenging capacity, microstructure, polyphenols, scanning electron microscope, ultrasound,

References

1. Farid, C., H. Zill and K.K. Muhammed, 2011. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrason. Sonochem., 18(4): 813-835.
   CrossRef    PMid:21216174    
2. Corbin, C., T. Fidel, E.A. Leclerc, E. Barakzoy, N. Sagot, A. Falguiéres, S. Renouard, J.P. Blondeau, C. Ferroud, J. Doussot, E. Lainé and C. Hano, 2015. Development and validation of an efficient ultrasound assisted extraction of phenolic compounds from flax (Linum usitatissimum L.) seeds. Ultrason. Sonochem., 26: 176-185.
   CrossRef    PMid:25753491    Direct Link
3. Damien Dorman, H.J., S.G. Deans, R.C. Noble and P. Surai, 1995. Evaluation in vitro of plant essential oils as natural antioxidants. J. Essent. Oil Res., 7(6): 645-651.
   CrossRef    Direct Link
4. Dudonné, S., X. Vitrac, P. Coutière, M. Woillez and J.M. Mérillon, 2009. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J. Agr. Food Chem., 57(5): 1768-1774. http://www.ncbi.nlm.nih.gov/pubmed/19199445.
   CrossRef    PMid:19199445    Direct Link
5. FAO, 2015. Food and Agricultural Organization of the United Nations--FAOSTAT. Retrieved from: http://faostat.fao.org/DesktopDefault.aspx?PageID=567#ancor. (Accessed on: Oct. 25, 2015)
   Direct Link
6. Perez-Jimenez, J., V. Neveu, F. Vos and A. Scalbert, 2010. Systematic analysis of the content of 502 polyphenols in 452 foods and beverages: An application of the phenol-explorer database. J. Agr. Food Chem., 58(8): 4959-4969.
   CrossRef    PMid:20302342     Direct Link
7. Rajchl, A., H. Cížková, R. Sevcik, A. Jodasova and M. Voldrich, 2013. Analytical data for plum paste as a tool for evaluation of plum paste authenticity. J. Food Nutr. Res., 52: 71-77.
   Direct Link
8. Rastogi, N.K., 2011. Opportunities and challenges in application of ultrasound in food processing. Crit. Rev. Food Sci., 51(8): 705-722.
   CrossRef    PMid:21838554    Direct Link
9. Sun, Y.X., J.C. Liu, X.D. Yang and J.F. Kennedy, 2010. Purification, structural analysis and hydroxyl radical-scavenging capacity of a polysaccharide from the fruiting bodies of russula virescens. Process Biochem., 45(6): 874-879.
   CrossRef    Direct Link
10. Vilkhu, K., R. Mawson, L. Simons and D. Bates, 2008. Applications and opportunities for ultrasound assisted extraction in the food industry - A review. Innov. Food Sci. Emerg., 9(2): 161-169.
    CrossRef' target='_blank'>CrossRef    
11. Wang, X., Y. Wu, G. Chen, W. Yue, Q. Liang and Q. Wu, 2013. Optimisation of ultrasound assisted extraction of phenolic compounds from Sparganii rhizoma with response surface methodology. Ultrason. Sonochem., 20(3): 846-854.
    CrossRef    PMid:23246040    Direct Link
12. Yu, J., L. Wang, R.L. Walzem, E.G. Miller, L.M. Pike and B.S. Patil, 2005. Antioxidant activity of citrus limonoids, flavonoids, and coumarins. J. Agr. Food Chem., 53(6): 2009-2014.
    CrossRef    PMid:15769128    Direct Link

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.