Ảnh hưởng của sóng siêu âm đến hàm lượng phenolic của dịch trích rau ngổ (enhydra fluctuans l.)
Abstract
Enhydra fluctuans L. is a plant source having rich in phenolic compounds. Therefore, it was used as a natural antibacterial and antifungal ingredient in food. However, previous studies showed that the optimal phenolic crude extraction conditions of Enhydra fluctuans L. has not been examined. This study aimed to evaluate the effects of ultrasound frequency (58, 132, and 192 kHz), ultrasound treatment time (10, 20, 30, and 40 minutes), and solvents such as water, 45% ethanol, and 96% ethanol on the phenolic content of Enhydra fluctuans L. The results showed that the phenolic content was effectively obtained when UAE was treated at a frequency of 58 kHz, the wave treatment time was 20 minutes in 45% ethanol extraction solvent (18.23 ± 2.28 mg GAE/g). These findings suggest that ultrasound and 45% ethanol can be effective for extracting phenolics from Enhydra fluctuans L.
Tóm tắt
Rau ngổ (Enhydra fluctuans L.) là nguồn thưc vật có hàm lượng phenolic cao do đó nó được sử dụng trong thực phẩm như một thành phần kháng khuẩn và nấm tự nhiên. Tuy nhiên, việc nghiên cứu về điều kiện phù hợp cho quá trình trích ly phenolic trong rau ngổ còn hạn chế. Nghiên cứu này được thực hiện nhằm đánh giá ảnh hưởng của tần số sóng siêu âm (UAE) ở các tần số (58, 132 và 192 kHz); thời gian xử lý siêu âm (10, 20, 30 và 40 phút) và dung môi như nước, ethanol 45% và ethanol 96% (v/v) đến hàm lượng phenolic của rau ngổ. Kết quả nghiên cứu cho thấy hàm lượng phenolic thu được hiệu quả khi xử lý UAE ở tần số 58 kHz, thời gian xử lý sóng là 20 phút trong dung môi trích ly là ethanol 45% (18,23 ± 2,28 mg GAE/g). Kết quả này gợi ý rằng có thể sử dụng UAE và ethanol 45% cho trích ly phenolic từ rau ngổ.
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