Extraction Of Polyphenols From Malus Crabapple And Their Application In Fresh Noodles

Malus crabapple is malus family.In China,it is mainly used as an ornamental resource and widely planted.Its fruit tastes sour and astringent,so it is not suitable for direct consumption.In this study,the polyphenols were extracted using ulrtascnic assisted extraction from malus crabapple and purified using macroporous resin.In addtion the antioxidant capacity of malus crabapple polyphenols were investigated,and they were applied to fresh noodles.This study not only solved the problem of resource waste of malus crabapple,but also provided a theoretical basis for the development of functional fresh noodles.The main results were as follows:（1）The optimal conditions of ultrasonic-assisted extraction were as follows:ethanol concentration 44%,ultrasonic time 41 min,material-to-liquid ratio 1:26（g/mL）,ultrasonic temperature 51℃.Under these conditions,the yield of polyphenols was 28.26 mg/g.（2）LSA-900C macroporous resin had the best purification effect on the malus crabapple polyphenols.And the optimum purification conditions were obtained as follows:sample concentration 1.5 mg/mL,loading flow rate 1.5 mL/min,p H 3.0,ethanol concentration 60%,eluent flow rate 2.0 mL/min.After purification,the content of polyphenols increased from 14.91%to 63.36%,which increased 3.25 times than the crude polyphenols.（3）The IC₅₀ values of DPPH radical scavenging were 3.10μg/mL,7.76μg/mL and 3.80μg/mL,respectively,and the IC₅₀ values of ABTS radical scavenging were 5.75μg/mL,19.05μg/mL and 13.49μg/mL,respectively.The total reducing power also indicated that their antioxidant activities were significantly enhanced after purification.（4）The addition of malus crabapple polyphenols enhanced the antioxidant properties of fresh noodles,inhibit the growth of bacteria and mold in fresh noodles,and prolonged the storage period of fresh noodles.The optimal addition amount of begonia polyphenols in fresh noodles was 0.20%.