Application of response surface methodology to optimize pressurized liquid extraction of antioxidant compounds from sage (Salvia officinalis L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.)

2010 ◽  
Vol 1 (3) ◽  
pp. 269 ◽  
Author(s):  
M. B. Hossain ◽  
N. P. Brunton ◽  
A. B. Martin-Diana ◽  
C. Barry-Ryan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Liquid Extraction ◽  
Ocimum Basilicum ◽  
Salvia Officinalis ◽  
Pressurized Liquid Extraction ◽  
Thymus Vulgaris ◽  
Antioxidant Compounds ◽  
Salvia Officinalis L

scholarly journals Optimization of pressurized liquid extraction by response surface methodology of Goji berry (Lycium barbarum L.) phenolic bioactive compounds

2018 ◽  
Vol 39 (13) ◽  
pp. 1673-1682 ◽  
Author(s):  
Giusy Tripodo ◽  
Elena Ibáñez ◽  
Alejandro Cifuentes ◽  
Bienvenida Gilbert-López ◽  
Chiara Fanali
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Lycium Barbarum ◽  
Goji Berry

scholarly journals Application of Deep Eutectic Solvents for the Extraction of Carnosic Acid and Carnosol from Sage (Salvia officinalis L.) with Response Surface Methodology Optimization

Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 80
Author(s):  
Martina Jakovljević ◽  
Stela Jokić ◽  
Maja Molnar ◽  
Igor Jerković
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Choline Chloride ◽  
Deep Eutectic Solvents ◽  
Salvia Officinalis ◽  
Extraction Time ◽  
Carnosic Acid ◽  
Molar Ratio ◽  
Content Extraction ◽  
Salvia Officinalis L

Salvia officinalis L. is a good source of antioxidant compounds such as phenolic diterpenes carnosic acid and carnosol. From 17 deep eutectic solvents (DESs) used, choline chloride: lactic acid (1:2 molar ratio) was found to be the most suitable for the extraction of targeted compounds. The influence of H2O content, extraction time, and temperature (for stirring and heating and for ultrasound-assisted extraction (UAE)), H2O content, extraction time, and vibration speed for mechanochemical extraction on the content of targeted compounds were investigated. Carnosic acid content obtained by the extraction assisted by stirring and heating was from 2.55 ± 0.04 to 14.43 ± 0.28 µg mg−1, for UAE it was from 1.62 ± 0.29 to 14.00 ± 0.02 µg mg−1, and for mechanochemical extraction the yield was from 1.80 ± 0.02 to 8.26 ± 0.45 µg mg−1. Determined carnosol content was in the range 0.81 ± 0.01 to 4.83 ± 0.09 µg mg−1 for the extraction with stirring and for UAE it was from 0.56 ± 0.02 to 4.18 ± 0.05 µg mg−1, and for mechanochemical extraction the yield was from 0.57 ± 0.11 to 2.01 ± 0.16 µg mg−1. Optimal extraction conditions determined by response surface methodology (RSM) were in accordance with experimentally demonstrated values. In comparison with previously published or own results using conventional solvents or supercritical CO2, used DES provided more efficient extraction of both targeted compounds.

Establishment of pressurized-liquid extraction by response surface methodology approach coupled to HPLC-DAD-TOF-MS for the determination of phenolic compounds of myrtle leaves

2018 ◽  
Vol 410 (15) ◽  
pp. 3547-3557 ◽  
Author(s):  
Elixabet Díaz-de-Cerio ◽  
David Arráez-Román ◽  
Antonio Segura-Carretero ◽  
Pasquale Ferranti ◽  
Rosario Nicoletti ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Tof Ms

scholarly journals Development of an Innovative Pressurized Liquid Extraction Procedure by Response Surface Methodology to Recover Bioactive Compounds from Carao Tree Seeds

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 398
Author(s):  
Jhunior Abrahan Marcía Fuentes ◽  
Lucía López-Salas ◽  
Isabel Borrás-Linares ◽  
Miguel Navarro-Alarcón ◽  
Antonio Segura-Carretero ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Bioactive Compounds ◽  
Extraction Procedure ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Bioactive Substances ◽  
Functional Ingredients ◽  
Tree Seeds

Nowadays there are evidences from several studies which have revealed the protective effects of food against chronic diseases. These healthy properties have been related to bioactive compounds. Among bioactive substances, the scientific interest in phenolic compounds has stimulated multidisciplinary research on the composition of plant phenolic compounds. The aim of this work has been to determine the bioactive composition of Carao tree seeds (Cassia grandis) and to optimize the recovering of these compounds for developing functional ingredients. To achieve this goal, pressurized liquid extraction (PLE) has been applied to recover these phytochemicals. The optimization of this innovative extraction procedure was performed by a response surface methodology (RSM) based on a central composite design 23 model to address the bioactive compounds extraction. Phenolic compounds recovered by PLE were characterized using reversed-phase high-performance liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS). Analytical characterization allowed the identification and quantitation of phenolic compounds belonging to hydroxybenzoic acids and flavonoids (flavonols, flavanols, flavanones and proanthocyanidins). Phytochemical concentrations were used as response variable in order to get the best extraction conditions. These results pointed out that Carao tree seeds can be a potential source of bioactive compounds and PLE extracts could be used as functional ingredients.

scholarly journals Diferentes condimentos vegetais: avaliação sensorial e de atividade antibacteriana em preparação alimentar com frango cozido

2011 ◽  
Vol 13 (3) ◽  
pp. 342-348
Author(s):  
F. Rodrigues ◽  
H.H.C. Carvalho ◽  
J.M. Wiest
Keyword(s):  
Escherichia Coli ◽  
Curcuma Longa ◽  
Ocimum Basilicum ◽  
Salvia Officinalis ◽  
Thymus Vulgaris ◽  
Allium Porrum ◽  
Allium Tuberosum ◽  
Capsicum Baccatum ◽  
Origanum Majorana

A partir da atividade antibacteriana in vitro, predeterminada em doze plantas com indicativo etnográfico condimentar, testou-se este atributo in loco no modelo caldo com frango cozido. Primeiramente, procedeu-se ao treinamento de 10 avaliadores, segundo a legislação vigente quanto ao Consentimento Livre e Esclarecido, oportunizando conhecimentos prévios sobre as plantas salsa (Petroselinum sativum), manjerona branca (Origanum X aplii), manjerona preta (Origanum majorana), manjericão (Ocimum basilicum), sálvia (Salvia officinalis), tomilho (Thymus vulgaris), anis verde (Ocimum selloi), alfavaca (Ocimum gratissimum), alho nirá (Allium tuberosum), alho poró (Allium porrum), cúrcuma (Curcuma longa) e pimenta dedo-de-moça (Capsicum baccatum). Realizou-se, através da adição individualizada desses condimentos ao caldo com frango cozido, um Teste de Aceitação tipo escala hedônica, selecionando, dentre os doze condimentos, quatro deles que se destacaram sensorialmente, a pimenta dedo-de-moça, o alho nirá, o alho poró e o tomilho. Foi feito, então, um Teste de Aceitação de concentrações denominadas pequena, média e grande destes quatro condimentos, para determinação da intensidade sensorialmente melhor aceita. As quantidades eleitas (0,5 g de pimenta dedo-de-moça, 15 g de alho nirá, 15 g de alho poró e 5 g de tomilho) foram acrescidas ao caldo com frango cozido, sendo estes desafiados frente a Escherichia coli (ATCC 11229) em concentração final de 10 UFC mL-1, limite tolerado pela legislação, tendo como grupo-controle o caldo com frango cozido sem condimentos. O crescimento bacteriano foi aferido a cada duas horas após a inoculação, até completar 24 horas de confronto, utilizando-se meio seletivo para coliformes termo-resistentes e incubação constante a 25ºC em DBO, sendo atribuídos valores arbitrários às variações logarítmicas de crescimento. Comparados ao controle, todos os tratamentos condimentados apresentaram, individualmente, atividade antibacteriana significativa, mesmo que sem significância quando comparados entre si. Contudo, em relação ao tempo de início da atividade antibacteriana, destacou-se a pimenta dedo-de-moça, enquanto que, em relação ao prolongamento dessa ação no tempo, destacou-se o alho nirá. As 12 plantas condimentares em estudo tiveram atestada a sensorialidade, sendo que as quatro plantas com destaque tiveram a atividade anti-coliforme termo-resistente comprovada in loco. Diferentes condimentos vegetais foram capazes de fornecer qualificação sensorial e sanitária em caldo com frango cozido, em condições domésticas de manuseio.

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