Study on Purification and Antioxidant Activity of Polyphenols from Aronia melanocarpa Fermented Fruit Residue
In this study,the previously extracted crude polyphenols from Aronia melanocarpa fermented fruit residue are isolated and purified.NKA-9 is selected as the test resin by comparing the adsorption and desorption effects.The optimum purification process of polyphenols obtained by response surface method is as follows:the pH value of sample solution is 3.0,the concentration of sample solution is 2.0 mg/mL,the loading velocity is 2.0 mL/min,the ethanol concentration is 70％and the elution velocity is 1.0 mL/min.Under these conditions,the purity of polyphenols increases from(11.71±0.20)％to(62.61±0.78)％,increasing by 5.34 times.Through HPLC analysis,it is found that the purified polyphenols contain chlorogenic acid,hyperin,rutin,neochlorogenic acid,protocatechic acid,ferulic acid,epicatechin gallate,caffeic acid and quercetin.The chlorogenic acid has the highest content.When the concentration of polyphenols is 55 μg/mL,the scavenging rates on DPPH·,·OH and ABTS4+·are(96.06±0.45)％,(89.95±0.19)％,(99.33±0.02)％respectively.The free radical scavenging capacity and the reducing power of Fe34 are significantly higher than those of VC control group.
Aronia melanocarpafermented fruit residuepolyphenolspurificationantioxidant activity
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