6533b871fe1ef96bd12d0e8b

RESEARCH PRODUCT

Enzyme-assisted extraction of polyphenol from edible lotus (Nelumbo nucifera) rhizome knot: Ultra-filtration performance and HPLC-MS2 profile

Zhenzhou ZhuRohit ThirumdasShuyi LiJingren HeFrancisco J. BarbaDomenico Montesano

subject

ChromatographyMembrane foulingfood and beverages04 agricultural and veterinary sciences040401 food scienceRhizomechemistry.chemical_compoundRutin0404 agricultural biotechnologyChlorogenic acidchemistryProanthocyanidinPolyphenolCaffeic acidPectinaseFood Science

description

Rhizome knot is always wasted as useless and inedible part of lotus root, despite its abundance of polyphenols. In this work, enzyme-assisted extraction followed by ultra-filtration was investigated to recover polyphenols from rhizome knot. Cellulase and pectinase treatment enhanced the polyphenols extraction. The 100 kDa membrane resulted in better filtration yield than 50 kDa membrane, 3.84% and 3.37%, respectively. With 100 kDa membrane, the highest filtration yield (4.08%) was achieved with a rotational speed of 600 rpm, TMP of 0.3 MPa and pH of 5. Satisfied permeate turbidity ( 90%) were obtained under these conditions. The main polyphenols identified in both rhizome knot extract and permeate were: chlorogenic acid, B-type procyanidin dimer·H2O, (+)-Catechin, B-type procyanidin dimer, (-)-Epicatechin, propyl gallate·H2O, caffeic acid, (-)-Epicatechin-3-gallate, and rutin. Membrane fouling led to the most important resistance (58% of total resistance). Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) evidenced that protein accumulation was the main fouling cause.

yearjournalcountryeditionlanguage
2018-09-01Food Research International
https://doi.org/10.1016/j.foodres.2018.05.047