scholarly journals Optimization of Aqueous Extraction Conditions of Inulin from the Arctium lappa L. Roots Using Ultrasonic Irradiation Frequency

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Farzaneh Esmaeili ◽  
Mahnaz Hashemiravan ◽  
Mohammad Reza Eshaghi ◽  
Hassan Gandomi
Keyword(s):  
Phenolic Compounds ◽  
Conventional Method ◽  
High Efficiency ◽  
Second Phase ◽  
Solvent Ratio ◽  
Sonication Time ◽  
Ultrasound Assisted Extraction ◽  
Arctium Lappa ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Ultrasound-assisted extraction is a promising technique to obtain active compounds from plants with high efficiency. The present study was conducted in two sections. In the first phase, the effect of solvent type (methanol, ethanol, water, and water-ethanol (50 : 50, v/v)) on inulin extraction yield from burdock roots (Arctium lappa L.) was investigated by the conventional method. The second phase aim was to optimize the condition of inulin and phenolic compounds including sonication time (10–40 min), sonication temperature (40–70°C), and solid/solvent ratio (1 : 20–1:40 g/ml) using response surface methodology (RSM). The results demonstrated that the highest inulin efficiency was extracted by water in the conventional method, which is equal to 10.32%. The optimum conditions of ultrasound-assisted water extraction for independent variables including sonication time and temperature as well as solid/water ratio were 36.65 min, 55.48°C, and 1 : 35 g/ml, respectively, which were determined on the maximization of inulin and total phenol content and minimization of IC50. At this optimum condition, inulin yield, phenolic compounds, and IC50 were found to be 12.46%, 18.85 mg GA/g DW, and 549.85 µg/ml, respectively. Regarding the results of this research, ultrasound-assisted extraction can be used as an alternative to the conventional extraction methods in extracting bioactive compounds from medicinal plants because it may improve the mass transfer, reducing the extraction time and the solvent used.

scholarly journals Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

Agronomy ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 326 ◽  
Author(s):  
María José Aliaño-González ◽  
Estrella Espada-Bellido ◽  
Marta Ferreiro-González ◽  
Ceferino Carrera ◽  
Miguel Palma ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Total Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Relative Standard ◽  
Ultrasound Assisted ◽  
Optimized Conditions

Two optimized methods for ultrasound-assisted extraction were evaluated for the extraction of two types of acai bioactive compounds: Total anthocyanins (TAs) and total phenolic compounds (TPCs). For the extraction optimization, a Box Behnken factorial design of different variables in the following intervals was used: Methanol-water (25%–75%) for solvent composition, temperatures between 10 and 70 °C, amplitude in the range between 30% and 70% of the maximum amplitude −200 W), extraction solvent pH (2–7), the ratio for sample-solvent (0.5 g:10 mL–0.5 g:20 mL), and cycle between 0.2 and 0.7 s. The extraction kinetics were studied using different periods between 5 and 30 min. TA and TPC were analyzed by UHPLC and the Folin–Ciocalteu method, respectively. Optimized conditions for TA were: 51% MeOH in water, 31 °C temperature, pH 6.38, cycle 0.7 s, 65% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Optimized conditions for the TPC were: 49% MeOH in water, 41 °C temperature, pH 6.98, cycle 0.2 s, 30% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Both methods presented a relative standard deviation below 5% in the precision study. The suitability of the methods was tested in real samples. It was confirmed that these methods are feasible for the extraction of the studied bioactive compounds from different açai matrices.

scholarly journals Modelling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Quinoa by Response Surface Methodology

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3616
Author(s):  
Valentina Melini ◽  
Francesca Melini
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Optimal Conditions ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Functional Components

Phenolic compounds are currently the most investigated class of functional components in quinoa. However, great variability in their content emerged, because of differences in sample intrinsic and extrinsic characteristics; processing-induced factors; as well as extraction procedures applied. This study aimed to optimize phenolic compound extraction conditions in black quinoa seeds by Response Surface Methodology. An ultrasound-assisted extraction was performed with two different mixtures; and the effect of time; temperature; and sample-to-solvent ratio on total phenolic content (TPC) was investigated. Data were fitted to a second-order polynomial model. Multiple regression analysis and analysis of variance were used to determine the fitness of the model and optimal conditions for TPC. Three-dimensional surface plots were generated from the mathematical models. TPC at optimal conditions was 280.25 ± 3.94 mg of Gallic Acid Equivalent (GAE) 100 g−1 dm upon extraction with aqueous methanol/acetone, and 236.37 ± 5.26 mg GAE 100 g−1 dm with aqueous ethanol mixture. The phenolic profile of extracts obtained at optimal conditions was also investigated by HPLC. The two extracting procedures did not show different specificities for phenolic compounds but differed in the extraction yield.

scholarly journals Effect of Process Parameters on Extraction of Pectin from Sweet Lime Peels

2021 ◽  
Author(s):  
Arshi Siddiqui ◽  
Khan Chand ◽  
N. C. Shahi
Keyword(s):  
Food Industry ◽  
Solvent Ratio ◽  
Equivalent Weight ◽  
Sonication Time ◽  
Ultrasound Assisted Extraction ◽  
Power Intensity ◽  
Sweet Lime ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Lime Peel

AbstractPectin is a heterogeneous polysaccharide found in the cell wall, middle lamellae of many fruits and vegetables, and is widely used as gelling agent, emulsifier and stabilizer in food industry. In keeping the importance of pectin in the food industry, ultrasound-assisted extraction of pectin from sweet lime peel was investigated. The individual and interactive effect of solid-solvent ratio, ultrasound power intensity and sonication time on the pectin yield, equivalent weight and methoxyl content were studied and analyzed using multiple regression analysis. The maximum pectin yield (36.4 g/100 g), equivalent weight (740.3 mg) and methoxyl content (7.1%) was obtained under optimal condition (solid-solvent ratio of 1:24.3 g/ml, ultrasound power intensity of 80 W/cm2 and sonication time of 18.4 min). Significant (p < 0.05) effect of process parameters was found in all responses of pectin extracted from sweet lime peel. It was also revealed from the present study that ultrasound-assisted extraction of pectin from sweet lime peel is an efficient approach toward waste valorization and extraction of pectin with high yield and good quality attributes.

scholarly journals Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1755
Author(s):  
Ana V. González-de-Peredo ◽  
Mercedes Vázquez-Espinosa ◽  
Estrella Espada-Bellido ◽  
Marta Ferreiro-González ◽  
Ceferino Carrera ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Raw Material ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Vegetable Crops ◽  
Optimal Conditions ◽  
Ultrasound Assisted Extraction ◽  
Medicinal Uses ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Allium cepa L. is one of the most abundant vegetable crops worldwide. In addition to its versatile culinary uses, onion also exhibits quite interesting medicinal uses. Bulbs have a high content of bioactive compounds that are beneficial for human health. This study intends to develop and optimize two appropriate ultrasound-assisted methods for the extraction of the phenolic compounds and anthocyanins present in red onion. A response surface methodology was employed and, specifically, a Box–Behnken design, for the optimization of the methods. The optimal conditions for the extraction of the phenolic compounds were the follows: 53% MeOH as solvent, pH 2.6, 60 °C temperature, 30.1% amplitude, 0.43 s cycle, and 0.2:11 g sample/mL solvent ratio. On the other hand, the optimal conditions for the anthocyanins were as follows: 57% MeOH as solvent, pH 2, 60 °C temperature, 90% amplitude, 0.64 s cycle, and 0.2:15 g sample/mL solvent ratio. Both methods presented high repeatability and intermediate precision, as well as short extraction times with good recovery yields. These results illustrate that the use of ultrasound-assisted extraction, when properly optimized, is suitable for the extraction and quantification of the compounds of interest to determine and improve the quality of the raw material and its subproducts for consumers.

Innovative Extraction Techniques for the Optimum Extraction of Phenolic Compounds from Peanut Meal and Evaluation of Their Biological Activities

2019 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Phenolic Compounds ◽  
Carcinoma Cell ◽  
Biological Activities ◽  
Peanut Meal ◽  
Ultrasound Assisted Extraction ◽  
Carcinoma Cell Lines ◽  
Assisted Extraction ◽  
Phenolic Extract ◽  
Ultrasound Assisted ◽  
Water Ratio

There is a worldwide demand for phenolic compounds (PC) because they exhibit several biological activities. This work aimed at extracting phenolic compounds from peanut meal. The methods of extraction were mainly: conventional solvent extraction (traditional methods) and ultrasound assisted extraction (recent methods) and comparing their results. Peanut meal (PM) was prepared by defatting with n-hexane, and then extracted by the two previous methods. First, the conventional solvents used were 80% methanol, ethanol, acetone, isopropanol, and distilled water. Then studied Different parameters such as meal: water ratio, also the effect of temperature and the pH on the extraction process. Second, ultrasonic assisted extractions (USAE), the parameters investigated were temperature, time and speed of sonication. Finally, all the extracts were analyzed by HPLC for their phenolic contents. Results indicated that the highest extracted PC achieved by solvents was in distilled water where 1:100, Meal: Water ratio which extracted 40 mg PC / g PM at 30& 35°C. Highest extracted PC was achieved by alkaline medium at pH 12 more than acidic and neutral medium. While (USAE) at speed 8 ultrasonication and temperature 30ᵒC, extracted 49.2mg PC /g PM. Sothe ultrasound assisted extraction exhibited great influence on the extraction of phenolic compounds from peanut meal. The ultrasonic peanut extract was examined for its antioxidant, antimicrobial and anticarcinogenic activities. The antioxidant activity of PM phenolic extract prepared by ultrasonic technique, was measured by, β-carotene, and DPPH methods, and reducing antioxidant power. Results revealed values: 84.57, 57.72 and 5960 respectively. The PM extract showed different levels of antimicrobial activity against the pathogenic bacteria used. As for the anticarcinogenic effect PM phenolic extract most effective on inhibiting colon carcinoma and lung carcinoma cell lines with IC50 = 20.7 and 20.8 µ/ml., respectively. This was followed by intestinal carcinoma and liver carcinoma cell lines with IC50= 39.6 and 40.2µ/ml.

Greener ultrasound-assisted extraction of bioactive phenolic compounds in Croton heliotropiifolius Kunth leaves

2020 ◽  
Vol 159 ◽  
pp. 105525 ◽  
Author(s):  
Cheila B. do C. de Sousa ◽  
Gilvanda L. dos Anjos ◽  
Rafaela S.A. Nóbrega ◽  
Andréia da S. Magaton ◽  
Fabrício M. de Miranda ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

scholarly journals Effect of Ultrasound-Assisted Extraction Parameters on Total Polyphenols and Its Antioxidant Activity from Mango Residues (Mangifera indica L. var. Manililla)

Separations ◽  
2021 ◽  
Vol 8 (7) ◽  
pp. 94
Author(s):  
Anahí J. Borrás-Enríquez ◽  
Elizabeth Reyes-Ventura ◽  
Socorro J. Villanueva-Rodríguez ◽  
Lorena Moreno-Vilet
Keyword(s):  
Antioxidant Activity ◽  
Mangifera Indica ◽  
Central Point ◽  
Added Value ◽  
Sonication Time ◽  
Ultrasound Assisted Extraction ◽  
Extraction Technology ◽  
Total Polyphenols ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Manililla is a mango variety whose residues contain bioactive compounds such as polyphenols and flavonoids, with high added value. The use of environmentally friendly extraction technology would be of great relevance; hence, this study aimed to evaluate the effect of solvent relation, sonication time and amplitude on the ultrasound-assisted extraction of total polyphenols in Manililla mango residues (peel, endocarp and kernel) and antioxidant activity. An experimental design 23 with a central point was used to evaluate the curvature behavior of the process variables. Conventional maceration was used as a control. The better conditions were obtained at the central point using 50% ethanol in water, 60% amplitude and 20 min of sonication time. We obtained values of up to 1814 mg GAE/100 g, 469 mg GAE/100 g and 672 mg GAE/100 g of total polyphenols and 1228 mg QE/100 g, 653 mg QE/100 g and 880 mg QE/100 g of total flavonoids for peel, endocarp and kernel, respectively. Mangiferin was quantified in ultrasound-assisted extraction at 150 mg/g in peel and 0.025 mg/g in the kernel, but it was not detectable in maceration. An antioxidant capacity of 87%, 14% and 83% inhibition for peel, endocarp and kernel, respectively, were obtained. Peel and kernel were the residues with higher potential as extraction material, while endocarp was not.

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.

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