PDF(Pubmed)
Abstract：
The effect of different storage methods (ambient temperature (A), refrigeration at 4 °C (R) and freezing at - 18 °C (F)), on the phytochemistry of an Algerian spice (paprika powder), was assessed. The optimized extract was obtained under the optimum conditions of ultrasound-assisted extraction (UAE) using response surface methodology (RSM) coupled with a Box-Behnken Design (BBD). This extract was evaluated for its total phenolics content (TPC), total flavonoids content (TFC) and its antioxidant and antibacterial activities. Under the optimum conditions (5 min for the irradiation time, 40% for the amplitude, 80% for ethanol concentration and 50% for solid-liquid ratio) the TPC was 12.23 ± 1.01 mg Gallic Acid Equivalent/gram of Dried Powder (mg GAE/g DP) which is very close with experimental assay. The TPC are better preserved at A whereas TFC and the antioxidant activity at F, and the antibacterial activity depend on the storage methods and the strains tested.
摘要：
不同储存方式的影响(环境温度(A)，在4°C（R）下冷藏，在-18°C（F）下冷冻），关于阿尔及利亚香料（辣椒粉）的植物化学，被评估。使用响应面方法（RSM）结合Box-Behnken设计（BBD），在超声辅助提取（UAE）的最佳条件下获得了优化的提取物。对该提取物的总酚含量(TPC)进行了评估，总黄酮含量(TFC)及其抗氧化和抑菌活性。在最佳条件下(辐照时间为5分钟，40%的振幅，乙醇浓度为80％，固液比为50％），TPC为12.23±1.01mg没食子酸当量/克干燥粉末（mgGAE/gDP），与实验测定非常接近。TPC在A处保存得更好，而TFC和抗氧化活性在F处保存得更好，和抗菌活性取决于储存方法和测试的菌株。
