scholarly journals Microwave-assisted extraction of phenolic compounds from Morus nigra leaves: optimization and characterization of the antioxidant activity and phenolic composition

2018 ◽  
Vol 93 (6) ◽  
pp. 1684-1693 ◽  
Author(s):  
Marija Radojković ◽  
Manuela M Moreira ◽  
Cristina Soares ◽  
M Fátima Barroso ◽  
Aleksandra Cvetanović ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Microwave Assisted Extraction ◽  
Phenolic Composition ◽  
Microwave Assisted ◽  
Morus Nigra ◽  
Assisted Extraction

scholarly journals Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Cassiano Brown da Rocha ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Ultrasound Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ultrasound Assisted

AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.

scholarly journals Evaluation of Extracts Obtained from FruitWastes Using Different Methods

Ingeniería ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 77-92
Author(s):  
Ciliana Florez Montes ◽  
Andrés Felipe Rojas González ◽  
Sneyder Rodríguez Barona
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Total Phenolic Compounds ◽  
Grape Seeds ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Pharmaceutical Industries

Context: Currently, the increase in agroindustrial waste generation has encouraged the search for viable use alternatives. In this paper, four methods to obtain extracts from mango, soursop, and grape peels, as well as and grape seeds, are studied. Their efficiency is analyzed through extraction yields and antioxidant capacity characterization of the extracts. Method: The extraction was performed using solvent, Soxhlet, microwave-assisted, and ultrasound assisted extraction. The characterization of the extracts was made by total phenolic compounds and flavonoids quantification, as well as antioxidant capacity determination, using the DPPH, FRAP, and ORAC tests. Results: It was found that grape seed extracts obtained by different extraction methods, highlighting those obtained by microwave assisted extraction, present a high total content phenolic compounds (>321.381,41 ± 3.476,85 μg Gallic Acid/g) and flavonoids (>103.232,01 ± 4.638,19 μg Quercetin/g), in addition to high antioxidant activity, according to the results of the DPPH (<1,06 ± 0,01), FRAP (>152.280,08 ± 5.197,53 µg TROLOX/g), and ORAC (>124.566,81 ± 581,96 μg TROLOX/g) tests. Conclusions: The results presented in this study suggest that the extracts obtained from grape seeds, especially those obtained by means of microwave-assisted extraction, have a potential use in food and pharmaceutical industries, due to their high antioxidant capacity and their total phenolic compounds and flavonoids content.

scholarly journals Optimization of Microwave-Assisted Extraction of Phenolic Compounds with Antioxidant Activity from Carob Pods

2019 ◽  
Vol 12 (11) ◽  
pp. 2480-2490 ◽  
Author(s):  
L. Quiles-Carrillo ◽  
C. Mellinas ◽  
M. C. Garrigos ◽  
R. Balart ◽  
S. Torres-Giner
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

scholarly journals Microwave Assisted Extraction of Papaya Leaves and Investigation on Antioxidant Activity

2021 ◽  
pp. 115-122
Author(s):  
. Shobitharai ◽  
Divya Jyothi ◽  
Swathi Das ◽  
C. M. Sumayya ◽  
A. Thabsheer
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Extraction Efficiency ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Conventional Extraction

Microwave assisted extraction (MAE) has gained lot of attention due to its advantages such as less solvent consumption, short time period, higher extraction efficiency, therefore serves as better alternative for conventional extraction methods of plant materials. Plant phenolic compounds are important constituents responsible for reducing the oxidative stress that induces tissue damage which is the one of the major causative factors associated with the chronic disease. Papaya plant is a medicinal plant which became popular for the treatment of dengue fever due to its property. Considering the current medicinal importance of the papaya plant, the present study was aimed at microwave assisted extraction of phenolic content from papaya leaf using ethanol, water as solvent and investigate their antioxidant potential. In order to compare the extraction efficiency of phenolic compounds, conventional extraction and microwave assisted extraction method was used to prepare the extracts. Then extracts were subjected to preliminary phytochemical analysis followed by the estimation of total phenolic content by using Folin-Ciocalteu method. Antioxidant activity was investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The alcoholic and aqueous extracts of papaya leaf showed the presence of steroids, alkaloids, saponins, carbohydrates, phenolic compounds by preliminary phytochemical analysis. FTIR spectrum of both aqueous and ethanolic extract showed characteristic peak at 3314.62 cm-1, 1635 cm-1 which provide evidence for presence of phenolic compounds. The total phenolic content of the alcoholic and aqueous leaf extracts from MAE was found to be 43.58mg and 80.58 mg/g papaya leaf powder of the Gallic acid equivalent (GAE), respectively. Aqueous solvent was found to be suitable for extraction of phenolic content from papaya leaf and Microwave assisted extracts showed higher phenolic content and therefore potential antioxidant activity. Therefore, papaya leaf is a good candidate to be used as a natural antioxidant for the treatment of various diseases.

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