Abstract
Ethanol extraction increased the protein concentration from 21.05–35.68% in original leaves to 41.61–47.71% in the leaf concentrate, the protein efficiency ratio values of proteins from 0.98–1.26 to 1.4–2.26 and the true digestibility of proteins from 65–68% to 79–87%, depending on the variety of materials studied. The ethanol extract had strong antioxidative activities (reducing power equivalent to VC being 0.250–0.525 mg/mL; hydroxyl radical-scavenging activities being 28.25–50.50%). The ethanol extract should be good materials for making healthy, beneficial (e.g., antiaging, preventing cardiovascular disease) foods. The protein concentrate obtained is directly applicable for fortifying amino acids and dietary fiber in healthy food industry. Practical Applications Ethanol extraction is applicable for processing many plant leaves. This method can produce edible leaf protein concentrates, dietary fiber and vitamins with high nutritional quality as well as antioxidants or other healthy effective compounds, simultaneously, and detoxify many leaf materials, depending on the variety of raw materials used. The ethanol extract may be employed in preparing cocktail or other ethanol-containing products, depending on the variety of leaves used as raw materials.
Published Version
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