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추출법을 달리한 아사이베리 추출물의 기능적 품질특성

Functional Quality Properties of Acai Berry Extraction obtained with different Extract Methods

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주제분류관광학

초록

The acai berry(Euterpe oleracea Mart.) has been demonstrated to exhibit significantly high antioxidant 257capacity, especially for superoxide and peroxyl scavenging, and, therefore, may have possible health benefits. A effect of extraction methods, including stirrer extraction method(SE), ultrasound-assisted extraction method(UAE), reflux extraction method(RE) on the antioxidant properties of acai berry juice was investigated. The extraction yield(19.47%), phenolic compounds(15.72 mg TAE/g) and total flavonoid contents(2.18 mg CAE/g) of acai berry juice obtained by RE were higher than those from other extraction methods. Acai berry juices obtained by RE showed the best DPPH radical scavenging ability(41.91%), ABTS radical scavenging ability(22.86%) and reducing power(5.79 mg AAE/g) compared with other tested extraction methods tested. The RE method was the most efficient method for extracting crude antioxidant substances from acai berry. These results suggested that acai berry obtained by RE could be used as a bioactive and functional material in the food industry.

Abstract

The acai berry(Euterpe oleracea Mart.) has been demonstrated to exhibit significantly high antioxidant 257capacity, especially for superoxide and peroxyl scavenging, and, therefore, may have possible health benefits. A effect of extraction methods, including stirrer extraction method(SE), ultrasound-assisted extraction method(UAE), reflux extraction method(RE) on the antioxidant properties of acai berry juice was investigated. The extraction yield(19.47%), phenolic compounds(15.72 mg TAE/g) and total flavonoid contents(2.18 mg CAE/g) of acai berry juice obtained by RE were higher than those from other extraction methods. Acai berry juices obtained by RE showed the best DPPH radical scavenging ability(41.91%), ABTS radical scavenging ability(22.86%) and reducing power(5.79 mg AAE/g) compared with other tested extraction methods tested. The RE method was the most efficient method for extracting crude antioxidant substances from acai berry. These results suggested that acai berry obtained by RE could be used as a bioactive and functional material in the food industry.

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