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Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins

Author:
Yang, Qingyun, Zhao, Mouming, Lin, Lianzhu
Source:
Food chemistry 2016 v.194 pp. 900-907
ISSN:
0308-8146
Subject:
Coix lacryma-jobi, adsorption, bran, desorption, ethanol, functional foods, heat production, ingredients, kinetics, models, oxygen radical absorbance capacity, phenolic compounds, porous media, resins, sorption isotherms
Abstract:
In this study, the adsorption and desorption characteristics of six macroporous resins including XAD-7HP, XAD-16, HP-20, HP-2MGL, SP-207 and SP-825 for enrichment of adlay bran free phenolics were studied. XAD-16, SP-207 and SP-825 were chosen for further study due to their strong adsorption and desorption capacities. XAD-16, SP-207 and SP-825 had similar phenolics adsorption/desorption behaviors. Pseudo-second-order kinetics model and Freundlich isotherm model were suitable for describing the whole exothermic and physical adsorption processes of adlay bran free phenolics on XAD-16, SP-207 and SP-825. After treatment with gradient elution on XAD-16 resin column, the free phenolics were mostly enriched (from 89.61 to 1015.26mg/100g) in 50% ethanol fraction. The oxygen radical absorbance capacity of 50% ethanol fraction was eight times higher than that of the crude extract. Therefore, the production of highly concentrated phenolics might expand the application of adlay bran used as a bioactive ingredient in functional food.
Agid:
5259763