Study on the ultrasound assisted extraction of cinnamon polyphenols and their antioxidant and antibacterial activities
Objective To optimize the extraction process of cinnamon polyphenols and explore their antioxidant and antibacterial activities by ultrasound assistance.Methods Through single factor and orthogonal experiments,the effects of ethanol volume fraction,liquid to material ratio,extraction time,and ultrasound power on extraction rate were investigated.The activity of cinnamon polyphenols was also investigated by antioxidant and antibacterial experiments.Results The optimal extraction process parameters for cinnamon polyphenols were as follows:ethanol volume fraction of 60%,liquid to material ratio of 30∶1(mL∶g),extraction time of 30 min,and extraction power of 480 W.The average extraction rate of total polyphenols was 3.92%.The results of antioxidant experiments showed that the IC50 of cinnamon polyphenols on DPPH free radical scavenging rate was 10 μg/mL,the IC50 for ABTS radical scavenging rate was 7.5 μg/mL.In antibacterial experiments,cinnamon polyphenols had certain antibacterial activity against Salmonella paratyphi B,Pseudomonas aeruginosa,Escherichia coli,Staphylococcus aureus,and Bacillus subtilis.Conclusion Cinnamon polyphenols have good antioxidant effects and significant antibacterial effects,which may provide reference for the development and application of cinnamon in the fields of medicine,health products,and food.Ultrasound assisted extraction has the advantages of time-saving,energy-saving,and environment friendly,thus providing a new process method for the extraction of cinnamon polyphenols.
万方数据
维普
