Abstract
The effects of ultrasonic treatment on the extraction and antioxidant capacity of polyphenols from plum fruit (<em>Prunus salicina</em> 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.
Highlights
Ultrasound is an emerging technology in food science and technology
Ultrasound technology had been applied to the polyphenols extraction of plant (Chemat et al, 2011; Vilkhu et al, 2008; Corbin et al, 2015), but most studies mainly focused on optimum extraction parameters and there were few studies reports yet about the impact of ultrasound on the cell microstructure of plant materials and antioxidant capacity of polyphenols
We studied the effects of ultrasound on the extraction efficiency of the polyphenols, the microstructure of plum and the antioxidant capacity of the polyphenols, in order to provide a reference for the application of ultrasonic technology in the extraction of plum polyphenols
Summary
Ultrasound is an emerging technology in food science and technology. ultrasonic technology is a kind of environmental friendly technology and has been widely used in the extraction of natural products (Rastogi, 2011; Chemat et al, 2011). Plum fruits are popular and widely consumed, few studies report on their polyphenols extraction and there are no data about effects of ultrasound on their polyphenols.
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