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56 2017

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2017

Kowalski, S. – Lukasiewicz, M.
Application of randomly methylated cyclodextrin in extraction of antioxidant-like compounds from bee bread
Journal of Food and Nutrition Research, 56, 2017, č. 2, s. 121-128

Stanisław Kowalski, Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland. Tel. +4812 6624852, fax: +4812 6624747, e-mail: rrkowals@cyf-kr.edu.pl

Received 2 December 2016; 1st revised 28 February 2017; accepted 2 March 2017; published online 3 May 2017.

Súhrn: The paper presents data on cyclodextrin-assisted water-ethanol extraction of bioactive compounds from bee bread. Such reactive extraction is a novel technique used for enhancing the process. Experiments were designed according to Box-Behnken composition design using randomly methylated cyclodextrin (RMCD, 0–15 mmol·l-1) and aqueous ethanol solutions (0–97 %, v/v). Extraction was carried out in a temperature range 30–60 °C for 1–24 h. Antioxidant capacity of obtained extracts was determined as 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) scavenging ability, total phenolic content (expressed as grams of gallic acid equivalents per kilogram of bee bread) and ferric reducing antioxidant power. It was stated that ethanol concentration is the crucial parameter for the most effective extraction of bioactive compounds. Additionally, some interactions resulting in higher yields of bioactive compounds were revealed between RMCD concentration and temperature and/or time of extraction, which further confirmed the efficiency of the reactive extraction method.

Kľúčové slová: bee bread; antioxidant properties; cyclodextrin; extraction

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