scholarly journals The determination of total phenolic content of cocoa pod husk based on microwave-assisted extraction method

2020 ◽  
Author(s):  
Mashuni ◽  
F. H. Hamid ◽  
Muzuni ◽  
La Ode Kadidae ◽  
M. Jahiding ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Extraction Method ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Cocoa Pod Husk

scholarly journals Assessment of Total Phenolic Content and Antioxidant Activity Potential of Clementine Extract Obtained by Microwave Assisted Extraction Method

2021 ◽  
Vol 18 (4) ◽  
pp. 779-785
Author(s):  
Hanane Azzouzi ◽  
Loubna Elhajji ◽  
Mouad Achchoub ◽  
Mohammed Benbati ◽  
Kaoutar El-Fazazi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Extraction Method ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Major Interest ◽  
Pharmaceutical Industries

Citrus peels are known as rich source of bioactive compounds. Therefore, the establishment of an appropriate and innovative extraction method is a major interest to the food processing industry. The aim of this work is to assess the total phenolic content (TPC) and antioxidant activity (AA) of peels extracts prepared from five Moroccan clementine varieties. Extracts were prepared with microwave-assisted extraction (MAE) technique using acetone and methanol solvents. The evaluation of the antioxidant activity was performed by DPPH and ABTS- free radical scavenging. The extraction conditions had significant effects on total phenolic content (TPC) and antioxidant activity (AA). In fact, the highest TPC amount of clementine varieties (730.850±0.004mg GAE/100g DM) was obtained with acetone solvent for the Sidi Aissa variety. Regarding antioxidant activity, results with DPPH method showed an important antiradical and antioxidant activities for Sidi Aissa variety with methanol solvent (46.30± 1.01%) . However, ABTS method showed a good antioxidant activity for Ain Taoujdat with methanol solvent (3.02 mg/100g DM). This work provided to study the biochemical quality of Moroccan clementine extracts obtained by two microwave-assisted extraction processes in order to investigate further industrial potential uses in agro-food and pharmaceutical industries

Antioxidant Activities of Lemongrass with Solvent Multi-Step Extraction Microwave-Assisted Extraction as Natural Food Preservative

2021 ◽  
pp. 117-128
Author(s):  
Erminawati Wuryatmo ◽  
Anita Suri ◽  
Rifda Naufalin
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Natural Food ◽  
Microwave Assisted Extraction ◽  
Bioactive Components ◽  
Food Preservative ◽  
Microwave Assisted ◽  
Assisted Extraction

The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon prolong consumption. Lemongrass (Cymbopogon citratus) is a plant that has bioactive components to act as antioxidants and potential to use as a natural food preservative. Bioactive components can be non-polar, semi-polar and polar; therefore, to determine the dominant bioactive components, a solvent multi-step extraction carried out. This study aimed to determine the specific bioactive components of lemongrass (antioxidant activity, total phenolic content and total flavonoids) suitable of polarity in the leaves and stem of lemongrass extract obtained from solvent multi-step extraction with Microwave-Assisted Extraction. The solvent used is ethanol (polar), ethyl acetate (semi-polar) and n-hexane (non-polar). The result showed that the highest bioactive components obtained from the polar stem lemongrass with total phenolic content of 19.31 mg GAE/g, flavonoids of 3.31 mg GAE/g. This result related to antioxidant activity of the extract of 79.96 %. The high antioxidant activity showed that lemongrass has potential to be used as a natural food preservative, especially in high fat food products.

scholarly journals APPLICATION OF IMIDAZOLE-BASED IONIC LIQUIDS IN MICROWAVE-ASSISTED EXTRACTION OF TRANS-RESVERATROL FROM GNETUM GNEMON L. SEEDS

2018 ◽  
Vol 10 (1) ◽  
pp. 39
Author(s):  
Arif Arrahman ◽  
Andini Gahayati ◽  
Dewi Rizky ◽  
Satya Muslimah ◽  
Abdul Mun’im
Keyword(s):  
Ionic Liquids ◽  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Chromatography Method ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Gnetum Gnemon

Objective: This study aimed to compare the efficiency of three imidazole-based ionic liquids (ILs) in the microwave-assisted extraction (MAE) oftrans-resveratrol from Gnetum gnemon seeds.Methods: Trans-resveratrol was quantitatively extracted using 1-hexyl-3-methylimidazolium bromide ([hmim]Br), 1-butyl-3-methylimidazoliumchloride ([bmim]Cl), and 1-butyl-3-methylimidazolium tetrafluoroborate ([bmim]BF4) in a microwave oven. Extraction parameters, including solventconcentration, liquid-solid ratio, and extraction time, were optimized using response surface methodology on the basis of the Box–Behnken design.A reverse-phase high-performance liquid chromatography method was used to determine resveratrol content with acetonitrile: water (75:25 v/v) asthe mobile phase. The total phenolic content was determined by the Folin–Ciocalteu method.Results: Under optimal conditions, the resveratrol content when extraction was performed using [hmim]Br, [bmim]Cl, and [bmim]BF4 was 0.068,0.059, and 0.038 mg/g dry weight, respectively, and total phenolic content was 0.647, 1.736, and 1.436 mg gallic acid equivalent/g, respectively.Conclusions: IL-based MAE using [hmim]Br provided the highest trans-resveratrol yield from melinjo seeds and can be used as an alternative methodfor this purpose.

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