scholarly journals EFFECT OF SOLVENT POLARITY ON THE EFFICIENCY OF ULTRASOUND-ASSISTED EXTRACTION OF POLYPHENOLS FROM APPLE POMACE

2017 ◽  
Author(s):  
Zbigniew KOBUS ◽  
Kamil WILCZYŃSKI ◽  
Rafał NADULSKI ◽  
Leszek RYDZAK ◽  
Tomasz GUZ
Keyword(s):  
Solvent Polarity ◽  
Apple Pomace ◽  
Ultrasound Assisted Extraction ◽  
Effect Of Solvent ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Ultrasound-assisted extraction of xyloglucan from apple pomace

2006 ◽  
Vol 13 (6) ◽  
pp. 511-516 ◽  
Author(s):  
Caili Fu ◽  
Haijun Tian ◽  
Quanhong Li ◽  
Tongyi Cai ◽  
Wenjuan Du
Keyword(s):  
Apple Pomace ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

scholarly journals Ultrasound-Assisted Extraction of Pectin from Malus domestica ‘Fălticeni’ Apple Pomace

Processes ◽  
2019 ◽  
Vol 7 (8) ◽  
pp. 488 ◽  
Author(s):  
Florina Dranca ◽  
Mircea Oroian
Keyword(s):  
Acid Content ◽  
Galacturonic Acid ◽  
Morphological Structure ◽  
Apple Pomace ◽  
Apple Pectin ◽  
Ultrasound Assisted Extraction ◽  
Degree Of Esterification ◽  
Assisted Extraction ◽  
Ft Ir ◽  
Ultrasound Assisted

The use of an ultrasonic treatment for the extraction of pectin from Malus domestica ‘Fălticeni’ apple pomace, its effects on extraction yield and galacturonic acid content, and degree of esterification of the extracted pectin were investigated. The optimization of the extraction process showed that the highest yield of 9.183% pectin, with a 98.127 g/100 g galacturonic acid content and 83.202% degree of esterification, was obtained at 100% amplitude, pH of 1.8, SLR of 1:10 g/mL, and 30 min. The pectin obtained in optimal extraction conditions was compared to commercial citrus and apple pectin in terms of chemical composition (determined by FT-IR), thermal behaviour (analyzed by differential scanning calorimetry), rheological properties, and morphological structure (analyzed by scanning electron microscopy). By comparison to commercial citrus and apple pectin samples, the FT-IR analysis of pectin extracted by ultrasound treatment confirmed the high degree of esterification and showed similarity to that of apple pectin (88.526%). It was found that the thermal behaviour of the pectin obtained by ultrasound-assisted extraction was influenced by the narrower distribution of molecular weights and the orderly molecular arrangement, while the rheological properties (high viscosity, G0, and G1) of this sample were influenced by the morphological structure and the galacturonic acid content. The correlation coefficient showed a strong positive relationship between viscosity and galacturonic acid content (r = 0.992**).

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 Optimisation of the ultrasound-assisted extraction of betalains and polyphenols from Amaranthus hypochondriacus var. Nutrisol

2021 ◽  
pp. 105680
Author(s):  
Danger Tabio-García ◽  
Francisco Paraguay-Delgado ◽  
Miguel Á. Sánchez-Madrigal ◽  
Armando Quintero-Ramos ◽  
José C. Espinoza-Hicks ◽  
...  
Keyword(s):  
Ultrasound Assisted Extraction ◽  
Amaranthus Hypochondriacus ◽  
Assisted Extraction ◽  
Ultrasound Assisted
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