scholarly journals Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity

2020 ◽  
Vol 8 (6) ◽  
pp. 2642-2651
Author(s):  
Zenggen Liu ◽  
Xiaohong Tang ◽  
Chuang Liu ◽  
Banmacailang Dong ◽  
Yun Shao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ultrasonic Extraction ◽  
Lycium Ruthenicum ◽  
Lycium Ruthenicum Murr

scholarly journals Fatty acid and mineral contents of Lycium ruthenicum Murr. and antioxidant activity against isoproterenol‐induced acute myocardial ischemia in mice

2020 ◽  
Vol 8 (2) ◽  
pp. 1075-1081 ◽  
Author(s):  
Irma Belinda Yossa Nzeuwa ◽  
Hui Xia ◽  
Yuanyuan Shi ◽  
Chao Yang ◽  
Muhammad Waseem Shah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Myocardial Ischemia ◽  
Acute Myocardial Ischemia ◽  
Mineral Contents ◽  
Lycium Ruthenicum ◽  
Lycium Ruthenicum Murr

Goji berry (Lycium spp.) extracts exhibit antiproliferative activity via modulating cell cycle arrest, cell apoptosis, and p53 signaling pathway

2021 ◽  
Author(s):  
Lei Xiong ◽  
Na Deng ◽  
Bisheng Zheng ◽  
Tong Li ◽  
Ruihai Liu
Keyword(s):  
Cell Cycle ◽  
Antioxidant Activity ◽  
Lycium Barbarum ◽  
Goji Berry ◽  
P53 Signaling ◽  
Cycle Arrest ◽  
Lycium Ruthenicum ◽  
Lycium Ruthenicum Murr ◽  
Phytochemical Profiles ◽  
P53 Signaling Pathway

The phytochemical profiles, antioxidant activity and antiproliferative mechanism of two goji berry varieties were investigated in the present study. In contrast with Lycium barbarum L. (LB), Lycium ruthenicum Murr. (LRM)...

Process Optimization of Lycium ruthenicum Murr. Powder Preparation by Airflow Ultrafine Pulverization at Low Temperature and Characterization of its Antioxidant Activity

2019 ◽  
Vol 41 (5) ◽  
pp. 741-741
Author(s):  
Deng Kai Deng Kai ◽  
Hu Na Hu Na ◽  
Suo Yourui and Ding Chenxu Suo Yourui and Ding Chenxu
Keyword(s):  
Antioxidant Activity ◽  
Water Extract ◽  
Orthogonal Experimental Design ◽  
Powder Preparation ◽  
Optimization Of Process Parameters ◽  
Air Supply ◽  
Lycium Ruthenicum ◽  
Lycium Ruthenicum Murr ◽  
Submicron Powder

The processing of ultrafine pulverization Lycium ruthenicum Murr. by airflow is studied to determine the best parameters. Based on the single factor experiment, orthogonal experimental design is utilized to optimization of process parameters. The results show that the water content is 0.5%, air supply pressure is 0.70 Mpa，graded speed is 55 Hz, freezing time in the liquid nitrogen is 2 h. Under the condition of repeated trials, the average grading of L. ruthenicum fruit submicron powder is 19.8167 and#177; 0.53 μm. The contents of the total polysaccharides, anthocyanin and antioxidant activity in the water extract of submicron powders are obviously higher than the normal powder’s, which can efficiently increase the dissolution rate of active ingredients in L. ruthenicum Murr.

Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau

2011 ◽  
Vol 126 (3) ◽  
pp. 859-865 ◽  
Author(s):  
Jie Zheng ◽  
Chenxu Ding ◽  
Liangsheng Wang ◽  
Guoliang Li ◽  
Junyou Shi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Tibet Plateau ◽  
Lycium Ruthenicum ◽  
Lycium Ruthenicum Murr ◽  
Qinghai Tibet Plateau

scholarly journals Synthesis of a new Ag+-decorated Prussian blue analog with high peroxidase-like activity and its application in measuring the content of the antioxidant substances in Lycium ruthenicum Murr.

RSC Advances ◽  
2021 ◽  
Vol 11 (14) ◽  
pp. 7913-7924
Author(s):  
Linqi Cheng ◽  
Haoxue Ding ◽  
Chunying Wu ◽  
Shuyu Wang ◽  
Xueyan Zhan
Keyword(s):  
Prussian Blue ◽  
Prussian Blue Analog ◽  
Lycium Ruthenicum ◽  
Lycium Ruthenicum Murr

An Ag+-decorated Prussian blue analog (Ag-PBA) was synthesized and used to measure the content of antioxidant substances in Lycium ruthenicum Murr.

scholarly journals Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method

2020 ◽  
Vol 82 (3) ◽  
pp. 189-199
Author(s):  
M. V. Manukovskaya ◽  
I. P. Shchetilina ◽  
A. G. Kudryakova ◽  
S. R. Kozlova ◽  
A. O. Torosyan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Human Body ◽  
Extraction Method ◽  
Raw Materials ◽  
Ultrasonic Extraction ◽  
Biologically Active ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Active Substances

The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.

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