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Pulsed electric field-assisted extraction of phenolic antioxidants from tropical almond red leaves

Tayebeh Nakhaei Moghaddam, Amir Hossein Elhamirad, Mohammad Reza Saeidi Asl, and Mostafa Shahidi Noghabi

Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

 

E-mail: ah_elhami@iaus.ac.ir

Received: 18 December 2019  Accepted: 31 March 2020

Abstract:

The main objective of this study is to compare the extraction efficiency, phenolic composition and antioxidant activity of fallen red leaves of the tropical almond (Terminalia catappa) using two extraction methods. The leaf was extracted under different conditions: soaking (12 and 24 h) and pulse electric fields (0.5 and 0.75 kV/cm). The results demonstrated that the highest total phenolic content (TPC) and higher antioxidant activity were related to the 50% concentration of red leaf extract. The evaluation of the two extraction methods revealed that the extract of red leaf obtained via PEF with 0.75 kV/cm field strength had the highest TPC and antioxidant activity (DPPH). Finally, red leaf phenolic compounds were identified and reported by HPLC.

Keywords: Tropical almond plant; Soaking extraction method; Pulse electric field; Phenolic compounds; Antioxidant properties

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-020-01153-x

 

Chemical Papers 74 (11) 3957–3961 (2020)

Tuesday, December 07, 2021

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